Soft Pumpkin Chocolate Chip Bars


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Soft Pumpkin Chocolate Chip Bars — These easy pumpkin bars are super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

stack of four pumpkin chocolate chip bars

It’s no secret I love pumpkin recipes of any kind. But when pumpkin and chocolate get together, watch out. My kryptonite.

If you’re looking for the best ever pumpkin chocolate chip cake, I’ve got you covered, but these bars aren’t cake. They’re super soft, moist, and full of robust pumpkin flavor. They’re dense like a blondie rather than cakey.

They’re like biting into a piece of rich pumpkin fudge. When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 25+ versions and counting, it never lets me down.

It’s an easy no-mixer, one-bowl recipe that takes just minutes to whisk together. Melted butter, brown sugar, pumpkin puree, plenty of pumpkin pie spice, and chocolate chips are the key ingredients.

I always make sure to spice pumpkin and sweet potato recipes with a fairly heavy hand so they don’t taste bland. A pumpkin recipe that doesn’t give you a nice pop of prominent pumpkin flavor is such a disappointment, but you have nothing to worry about here.

There’s an abundance of chocolate in every bite and pumpkin and chocolate is such a winning combo.

overhead view of nine sliced pumpkin chocolate chip bars

Ingredients in Pumpkin Chocolate Chip Bars

Trust me when I say these pumpkin chocolate bars are going to be the BEST dessert you make this fall. In addition to being easy to prepare, the ingredients list is short. 

To make these chocolate chip pumpkin bars, you’ll need: 

  • Unsalted butter
  • Egg
  • Pumpkin puree
  • Light brown sugar
  • Vanilla extract
  • Pumpkin pie spice
  • Cinnamon
  • All-purpose flour
  • Semi-sweet chocolate chips 

stack of three pumpkin chocolate chip bars

How to Make Pumpkin Chocolate Chip Bars 

These are such easy pumpkin bars to make! Full instructions are given in the recipe card at the end of this post. Here’s an overview of how to make the pumpkin chocolate chip bars recipe: 

  1. Whisk together the wet ingredients, then stir in the dry.
  2. Fold the chocolate chips in last. Be careful not to overmix!
  3. Turn the batter into a greased and foil-lined 8×8-inch baking dish.
  4. Sprinkle with chocolate chips, then bake until a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. 

stack of four pumpkin spice bars

Can I Add Other Mix-Ins? 

Most likely, yes! I added 1 1/4 cups of chocolate chips to the batter. Feel free to mix and match up to 1 1/4 cups mix-ins total. 

I think a blend of baking chips, chocolate chips, chopped nuts, and /or dried fruit would all work nicely. 

Can I Double This Recipe? 

Yes, you can double this recipe and bake it in a 9×13-inch baking dish. The bake time should be roughly the same. 

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Can This Recipe Be Made in Advance? 

Absolutely! In fact, they taste better on the second day after the flavors have married. As a bonus, the bars get softer and moister. 

How to Store Leftovers

Chocolate chip pumpkin spice bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Soft Pumpkin Chocolate Chip Bars — These easy pumpkin bars are super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Tips for Making Pumpkin Chocolate Bars

Note that this recipe calls for plain pumpkin puree, NOT pumpkin pie filling! Pumpkin pie filling is pre-sweetened and would make these bars far too sweet. 

The recipe only makes an 8-inch pan and if you have pumpkin fiends in your house, the bars will probably be gone in a day. Feel free to double the recipe if needed. 

Soft Pumpkin Chocolate Chip Bars — These easy pumpkin bars are super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Pin This Recipe

Yield: 12

Soft Pumpkin Chocolate Chip Bars

Soft Pumpkin Chocolate Chip Bars

These easy pumpkin bars are super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Prep Time 5 minutes
Cook Time 33 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes


  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon1
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups semi-sweet chocolate chips + 2 tablespoons, for sprinkling


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, pumpkin, brown sugar, vanilla, pumpkin pie spice, cinnamon, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in 1 1/4 cups chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly sprinkle with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
  8. Bake for about 32 to 33 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done.
  9. Allow bars to cool in pan for at least 30 minutes before slicing and serving.


Note: I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking. 

Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 14mgCarbohydrates: 30gFiber: 2gSugar: 25gProtein: 2g

More Pumpkin Chocolate Desserts: 

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe!

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Pumpkin Chocolate Chip Cake — This soft and moist pumpkin cake is loaded with chocolate in every bite!! An EASY one-bowl fall dessert that’s perfect for impromptu entertaining or anytime a pumpkin craving strikes!! 

Pumpkin Cream Cheese-Filled Brownies — The brownies are fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and it’s a win to get a layer of pumpkin cheesecake inside your brownies.

The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

Soft Pumpkin Praline Bars — SUPER soft pumpkin bars studded with chocolate chips, candied pecans, and plenty of pumpkin pie spice!! A FAST and EASY dessert that feeds a crowd for your fall and winter celebrations!!

Soft Pumpkin Praline Bars - SUPER soft pumpkin bars studded with chocolate chips, candied pecans, and plenty of pumpkin pie spice!! A FAST and EASY dessert that feeds a crowd for your fall and winter celebrations!!

Chocolate Chip Ooey Gooey Pumpkin Bars — Incredibly gooey, soft, and chewy bars bursting with PUMPKIN and CHOCOLATE in every bite!! The vanilla spiced glaze complements these EASY bars just perfectly!!

Chocolate Pumpkin Brownies — Rich, fudgy brownies made with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Made these on Sunday and OH MY! They are amazing! I doubled the recipe and it worked perfectly. The bake time was exactly 30 minutes. Thank you so much for my new favorite fall treat! :)

    Rating: 5
  2. I first made this recipe, I think, the fall of 2015 while i was still living in a college dorm. Now every year since, I crave these when it starts getting cold out they are So Good, by far my favorite version of a pumpkin bar. I always make it as a double batch so I don’t run out right away and I’m about to start my yearly round of them again right now

    Rating: 5
    1. Thanks for the five star review and glad these are a fall favorite for you for many years running, including when you were still living in a dorm!

  3. Hi Averie,
    I have a question, and I wondered what your thoughts were. Do you think, or would you consider adding cocoa powder to these? Perhaps, decreasing the flour, and replacing 1/4 c with cocoa powder? I thought it’d be a neat idea, at least, but I thought I’d see what your thoughts were, given you’re a baking expert!

    P.S. I’ve made this recipe a number of times–as written, and with adjustments such as omitting the egg, or decreasing the amount of butter and adding extra pumpkin. All have been well received!

  4. If you’re thinking about making this recipe, don’t hesitate one bit! After scouring the internet for multiple recipes that make cookies, which include both pumpkin and chocolate chips, I finally settled on this one and I’m so glad I did! These are absolutely delicious…I’ve been wanting to make either brownies or bars that have that fudgy-gooey texture that I love and these are it!!I made these in an 8×8 aluminum pan and sure enough, they came out perfect. I pulled them out around the 30 minute mark and they were cooked just enough where they were done, but also soft in the middle. I will definitely be keeping this recipe around and can’t wait to make them again!

    Rating: 5
  5. These are DELICIOUS!! I cut them into bite sized pieces to allow for many people to get a sample at a wine and cheese event. The batch disappeared in ten minutes or less.

    Rating: 5
  6. I ended up buying the pumpkin puree that has the spices in it already. Think they will turn out okay? I dont plan to add any extra spices- other than cinnamon since that’s not included. Thoughts?

    1. I guess it depends on how much spices are included and how powerful they are. It’s hard to say if you need to add more or not.

  7. if I double the recipe and bake in a 9 X 13 pan, how long do you suggest baking them?

    Thanks, eager to try this for Thanksgiving!

    1. Probably about the same amount of time. Keep an eye on it, and I’m not sure exactly since I’ve never done it exactly like this, but my guess is that approximately the same amount of time will work.

  8. I LOVE these! And have made them a few different ways For different reasons and would like to put in my 2 cents for those who have struggled like myself with changing up the recipe a bit. For my vegan friends I swapped the egg for banana and used the olive oil butter and they came out wonderfully (I actually like the banana in it a whole bunch. I used frozen bananas and make sure to purée them or it’ll be chunky). For my gf friends I had a bad experience with red mills all purpose flour and do not recommend using it for this recipe. However, I used glutino brand all purpose flour and they came out just as good as regular flour! Be sure to sift the flour tho as it was a bit grainy and the texture will be off slightly if you don’t. Also, I have doubled the batch with success! But have only done so with the regular ingredients. I know sometimes I have trouble with gf ingredients when doubling but that may be due to them usually being gf and dairy free? I used a 9×13 pan and it went about 40ish minutes. After I hit 35 minutes I watched it carefully and checked it every so often. Thank you for this amazingly scrumptious recipe! It has been quite the crowd pleaser in our house!

    1. Thanks for all your personal baking stories about what has worked well and what hasn’t when trying to make GF and vegan. Glad you love these!

  9. Hi Averie! I used to make these bars all the time and they’re my absolute favorite! I have had them pinned on my pinterest board for the past three years because I make them every fall! I recently became vegan last December but I’d love to try to vegan-ize these! Is there a way to do it? I was thinking of using earth balance (vegan butter) instead of regular butter and omitting the egg, or replacing it with extra pumpkin, chia seeds, or flax seeds. What do you think?

  10. Hi Averie, I made these yesterday and they were a big hit at our house! The whole pan is more or less gone already. We especially like them chilled. Thanks for another winner!

  11. These “soft pumpkin chocolate chip cookie bars” are AWESOME!! Can the recipe be doubled, and baked in a 9×13 pan?

    1. Making your own pumpkin pie spice is so easy!
      I combined-
      4 tsp cinnamon
      2 tsp ginger
      1 tsp cloves
      1/2 tsp nutmeg

      This makes about the same amount of spice that you’d get in a store bought container of pumpkin pie spice. Good luck!

    1. You wouldn’t adjust the temp and you’ll bake them slightly less time is my guess, but I haven’t tried so can’t say for sure.

    1. I wouldn’t because they will be even denser and they’re already a pretty dense bar. Just enjoy all that white flour goodness :)

    2. I understand Im a year to late for a reply but you CAN use whole-wheat flour. I didnt have a problem at all. They are sooooo delicious!

    1. I personally have never tried to double it so can’t speak to if it’s better to make multiple batches or doubling is fine. There maybe is someone who’s written to say they’ve doubled it if you re-read through the comments.

  12. Ten o’clock at night, my husband is in the basement with a rented roto-rooter trying to sort out a plumbing issue that may very well become a plumbing crisis, and I just got these in the oven. So so hoping they will turn out well and be a pick me up for my fella…he deserves it! Of course, I didn’t have pumpkin pie spice, cooking spray, or enough brown sugar…so if they don’t turn out there’s no one to blame but me. Cross your fingers that they are at least a little bit good. :) thanks for a great recipe!

    1. Sounds like you guys could use a night out or a good stroke of luck! I hope these bars at least did the trick a little! :)

  13. These came out exactly as described and my family loved them so much I wanted to give the recipe a shout-out. My son says I should make them all the time, not just at holidays. And his son, only three, calls them “Terrific!” while gobbling them.

    1. Oh that is SO SWEET! Everyone, right down to the 3 yr old, loved them…well that’s success then! Glad the bars came out great for you!

  14. I made these twice, and both times they did not come out delectably fudgy; instead, they were rather bouncy, like bread pudding. Do you think I overcooked the bars? Was my oven too hot possibly?

    1. Yes if they came out bouncy, like too firm, and I do know the texture you’re describing, then yes I would say they were overcooked. Ovens, climates, how much moisture is in the pumpkin puree can all effect baking times so I would definitely shorten it. And even when cooked perfectly, they are a very dense, fudge-like bar. It’s the nature of the texture and I love it, but if you want it ‘lighter’, then you should add a bit of baking powder or baking soda.

  15. I made these for Thanksgiving and they are not going to make it until Thursday! They are amazing, I’m now looking at all your recipes. So glad I found you. Looking to get your cookbooks too.

    1. I totally know what you mean about making things and them not lasting! My cranberry-blueberry sauce is going to need to be remade for me! So glad you love the bars and hope you enjoy my other recipes and books! LMK what you try!

  16. I’m planning to make these for thanksgiving! They look soooo good. Quick question on the saltiness… I have enough salted butter on hand for this recipe. Do you believe that they’d come out too salty if I use salted butter instead of unsalted? Thanks!

    1. No I think you’ll be fine, just don’t add any extra salt to the batter where it says optional, just omit!

  17. These look AMAZING!!! My question is- have you or anyone else tried using a Gluten Free flour instead?? I’m eager to try baking these but with brown rice flour or almond flour instead. Thanks for your help!

    1. No I have not tried using GF flour. I would use a GF blend rather than just 1 type – and not all almond flour since that’s a nut and nuts + pumpkin = super dense, heavy, batter. So use a blend, i.e. Bob’s, Pamela’s, etc.

  18. These are incredible! I was looking for a quick pumpkin chocolate cookie/bar when I found this recipe on Pinterest. The bars are amazing! One of the best pumpkin recipes I’ve ever made.

    1. Thanks for saying that this is one of the best pumpkin recipes you’ve ever tried! That’s awesome! So glad you’re happy and there’s 50+ more in my pumpkin cookbook – sounds like you’re as big of a pumpkin fan as I am :)

  19. Oh my God – I made these yesterday and just had my first piece. Delicious! It has COMPLETELY hit the pumpkin spot.

    I followed the recipe exactly and they came out perfect. Thank you! I love it when things I find on Pinterest actually work out!

  20. Really delicious…ate them warm out of the oven. Next time I will only use 1tsp
    pumpkin pie spice instead of 2…. a little bit too much pumpkin pie spice for my taste.

    1. Ok just dial it back then a bit next time. The flavors marry and meld as time passes so if you have any left on days 2-3, you may actually like them as is! Sort of like chili, it gets better after a couple days. Glad you’re enjoying them!

  21. The bars are in the oven!!! We didn’t have chocolate chips so, I used white chocolate chips instead. Can’t wait to see how they turn out. :)

  22. I only have a 9×12 pan so I increased the measurements keeping the same proportions.
    I multiplied the recipe by 1.5 (the difference in size between a 8×8 and 9×12 pan). The + next to measurements means to fill the measuring cups just a little extra without leveling the ingredients off because the true conversion is 1.6 which multiplied doesn’t make the standard measurements.

    Also, since you can’t add half an egg, I replaced the half egg with banana. (Applesauce would work too)

    Here’s the converted recipe. Very delicious!
    + means just a tiny bit extra
    • Unsalted butter (melted)
    ¾ cup (1 stick and a half)

    • 1 large egg and
    ¼ a banana OR 3 ¾ tbsp applesauce

    • 1 cup+ pumpkin puree

    • 1 ½ cup+ brown sugar (packed)

    • 1 ½ tbsp+ vanilla extract

    • 3 tsp+ pumpkin pie spice

    • 1 ½ tsp+ cinnamon

    • 2 cups flour

    • 2 cups of semi-sweet chocolate chips
    • Sprinkle 3 tbsp on top

  23. I made these last night and they are very good. They are moist and chocolaty. The pumpkin pie spice I used has a lot of cinnamon in, so that combined with the cinnamon in the recipe caused the cinnamon flavor to overwhelm the other flavors a bit. So I would recommend cutting the cinnamon down to 1/4 teaspoon or so if your pumpkin pie spice has a significant amount of cinnamon. I also made these in a 9×9″ instead of 8×8 pan, so reduced the baking time to 30 minutes. Next time, I’ll probably reduce it a bit more because the edges got a bit dry.

    1. I love a lot of cinnamon but yes, with spices and seasoning things, always season to taste. I love the 8×8 pan because they turn out thicker and yes, I’d imagine if you were baking in a 9×9 you’d have to reduce baking time since they’ll be thinner but I have never tried in a 9×9 pan. Glad you enjoyed them and thanks for trying the recipe!

  24. These look delicious! Oh wait, all of your bar recipes do. My friend made these over the weekend and they looked just liked your photos. :) YUM.

    1. Oh that is awesome to hear your friend made these and they turned out just like my photos! I’m glad you got to try them! :)

  25. This recipe is PHENOMENAL! I baked this on Sunday and brought them into work today. People cannot stop raving about this recipe and this is one of the few recipes that truly look as good in real life as they do in your picture. I will definitely have to try other recipes on this site.

    1. Thanks for trying these, Jessica, and my favorite type of comments are yours…where the recipe totally lives up to expectations, turns out as shown, and everyone is happy :)

  26. I don’t think they sell pumpkin pie spice here in Australia, do you know what spices are in it so I can try to make it from scratch?

    1. I actually have a recipe for my favorite homemade version in my cookbook, which I linked in the post.

      Or you could try google.

  27. Wow-my mouth is watering! All of your pumpkin recipes are dreamy. These bars lasting longer than a day? Not a chance, they may not even make it to the oven…I’m a big fan of cuddling a snuggly bowl of batter on the couch.

    1. Not sure since I haven’t tried it but they possibly could get almost TOO moist. You may then have to add more flour. I would make the recipe as written and if you see fit, make it again with tweaks, but I loved these bars, as is.

  28. Hey Averie, I wanted to know if the texture of the bars are more mushy or fudge-y. And do you think that this recipe could work without eggs?

    1. I addressed the texture in the 4th sentence of the blog post. They’re soft, but not ‘mushy’. Dense and fudgy.

      And I haven’t tried without eggs so cannot speak to if it will work, however pumpkin recipes are generally fairly forgiving when it comes to veganizing them. However I have no idea what that will do to the texture.

  29. You have seriously outdone yourself here, Averie! They look so chewy I can hardly breathe! I agree about the heavy handed spicing. No one wants a bland pumpkin dessert.

  30. It’s impossible to buy pumpkin puree or even pumpkin pie filling here in Australia, so every time I want to create a delicious pumpkin recipe I have to make puree from scratch. I definitely will be giving this recipe a go though, it looks incredibly delicious and full of yummy sweet flavours.

  31. Hi Averie,

    It has been so hellishly hot here in SoCal here. I know San Diego is a teeny bit cooler than the Inland Empire these days. Hope you had a nice weekend.

    So I’m actually munching on one of these while I’m writing this. Yup, when you posted this recipe I knew I had to make it. They are very moist. I am partial to milk chocolate so I used those instead.

    One last thing I wanted to mention. In the past 7 days I’ve made your: french almond cookie (cake), the Greek-yogurt soaked banana cake, the fudge oatmeal bars (from last week), the browned-butter chocolate chip cookie cups, and of course today these! :)

    Do I love ya or what??!! ;) thanks so much. So excited for all your fall recipes. Take care

    1. Omg it has been UNBEARABLY hot here. Yes. So, so hot. I don’t have a/c in my condo and baking in this heat, well, it’s been brutal!

      Sounds like that didn’t deter you from baking all those things! All those things you made are awesome. And 5 of my recipes in 7 days! Wow, that is pretty amazing and thank you for trying so many things! I’m glad you’re happy and keep trying new things!

  32. These look amazing!! They look so soft and with that chocolate…too good! Can’t get enough of pumpkin right now! Pinned :)

      1. Mini chips can do no wrong! I have a mini chip and pumpkin muffin recipe linked in the related recipes in case you need to use up more chips or more pumpkin!

  33. This is one of those can’t-stop-eating recipes. The texture looks beyond. It’s like a pumpkin blondie! Love all the brown sugar.

  34. How do you make such perfect cuts? I’m sorry if you already answered this.

    Do you use a ruler or a special contraption?

    1. I have answered it many times but not on this post :) I line all my pans with foil, remove using the foil overhang, place the slab on a cutting board, and use a very sharp 9-inch chef’s knife to slice them. That’s it!

      1. Oh! So by removing it and then using the long knife, that ensures the lines are perfectly straight and even. Makes perfect sense, thank you!

  35. Too much yum! I totally agree on the wait-a-day rule… I just made pumpkin bread and it was so much richer the second day :)

  36. I suddenly have an overwhelming urge to go bake pumpkin bars! But I dont’ have chocolate chips and these without chocolate chips would not be the same. Not even close.

    1. You don’t have chocolate chips? Ummm I am not kidding when I say I have at least 40 bags of baking chips AT ALL TIMES. Butterscotch, white, PB, milk, dark, semi sweet, mini, mini milk, mini dark… I mean there are nights I go through 4 bags of choc chips baking stuff. Wish you lived closer, I’d be happy to donate :)

  37. I know it’s only the middle of September and we still have time to go pumpkin crazy but I could not hide my joy when driving past a farm today I saw numerous orange balls stuck up neatly in the corner! Yay! Great ideas to use all those pumpkins!

  38. Pumpkin, my arch enemy! I can’t say no to anything pumpkin. This time of year is killer, with a pumpkin goody popping up on every corner. These look and sound like the perfect match…chocolate and pumpkin?! Yay! I’m gonna make these soon replacing the egg with a flax egg so that my daughter who is allergic to eggs can enjoy them as well. Thank you for sharing!

    1. Keep me posted how it goes with a flax egg. I have a feeling just fine actually based on many, many of my pumpkin recipes being vegan already (not these) but just based on experience, I think you will be fine. Pumpkin and banana stuff is the easiest to veganize!

  39. Averie! I made your gingerbread molasses bars Thursday because I needed a quick, easy, yummy dessert for my in-laws this weekend (huge hit, BTW)–so funny that you posted these today! I am SO into bar cookies. Can’t wait to try them.

    1. Oh I’m so glad you tried those gingerbread bars. One of my favorite bars I made last holiday season and if I could re-make them now and re-post them, I would :) But that wouldn’t be ‘new’. But yes, I LOVED those and these pumpkin bars have that same really dense texture with chocolate!

      1. I’ve made the gingerbread bars 3 or 4 times, actually. They are becoming a “staple” which is the highest compliment you can give a recipe, in my opinion!

  40. These look so delicious Averie! So moist and packed with pumpkin and plenty of chocolate chips. I will try my best, when I make these, to wait for a day before I tuck in, but, for me, that would be impossible! Pinned :D

  41. These look absolutely incredible. And thanks for writing a book dedicated to pumpkin. It’s my favorite ingredient to bake with!

  42. This looks heavenly! Pumpkin is my kryptonite too, that’s why fall is one if my favorite seasons – pumpkin everything!

  43. Hahaha. The pumpkin bars I made are with white chocolate. I’m not posting them any time soon, lol. :) I love the gooey-ness of these! Pinned!

  44. You had me at pumpkin. And that pumpkin bundt cake? And the pumpkin banana bread with cream cheese frosting? Just yes.

  45. “I always spice my pumpkin recipes with a heavy hand…” Yes! I agree that this is so important to avoid blandness. These look fabulous!

  46. Oh these blondies look so good!! So true on giving pumpkin recipes some extra spice. I was at a party last week and there were pumpkin bars…with no spice in them. Bland and boring!! These aren’t boring at all, PINNED!!

    1. Thanks for pinning and yes without the proper amt of spice, it’s like eating a…squash bar for dessert. Ummm, no thanks :)

  47. Adding pumpkin and chips to your blondie base is genius (and chocolate just goes so well with so much). I think I’d have to bake these before bed to resist them until the next day. I love things that taste even better after some time has passed. I had a sudden craving for your roasted winter squash salad when I spotted delicata in the store (no kabocha yet) so I’m excited for lunch today!!

    1. Yes, totally if you can resist for a day or so, pumpkin, banana bread, and gingerbread/molasses things all seem to get better with age!

      And I spotted kab squash in my regular grocery store this week! Didn’t buy any because it’s 90-92F here this week. We always get this weather in Sept but I can’t quite roast squash yet, but pumpkin desserts, I’m in :)

  48. I love how simple this recipe is! It’s always nice to have a couple recipes on hand that I can whip up in a snap. Plus, chocolate and pumpkin? Perfection.

  49. Mmmm…. looking good! I can almost smell those bars baking in the oven right now. I need to make them ASAP!

  50. These bars look divine….I love your ability to show in your photography how moist your bars and cookies are…my list of your recipes to make is increasingly growing….already preordered your pumpkin cookbook and can’t wait to get it.