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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, golden-orange crumb and pockets of melty chocolate. Baked at 350°F until a toothpick tests clean, then cooled fully for clean, sliceable bars.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 pan so the bars release easily after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined with no visible spice clumps.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, packed, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine and add chocolate
  1. Fold the dry mixture into the wet mixture until just combined, then fold in 1-1/2 cups semi-sweet chocolate chips to distribute pockets throughout.
Bake
  1. Spread the batter evenly in the pan, scatter the remaining semi-sweet chocolate chips on top, then bake for 25-30 minutes until a toothpick comes out clean.
Cool and cut
  1. Cool the bars completely before cutting to keep the crumb tender and the chocolate chips from smearing.

Notes

For the cleanest slices, cool completely (or chill) before cutting—warm bars can crumble. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze cut bars for up to 2 months. For a lighter option, use half the oil and replace with unsweetened applesauce (texture will be slightly softer but still works).