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

Easy Pumpkin Spice 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 and are the pumpkin equivalent of a personal favorite, Gingerbread Molasses Chocolate Chip Bars. 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

What’s in Pumpkin Chocolate Chip Bars? 

To make these easy 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! Simply whisk together the wet ingredients, then stir in the dry. Fold the chocolate chips in last. 

Turn the batter into a greased and foil-lined 8×8-inch baking dish. 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 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. 

How to Store Pumpkin Bars

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

Tips for Making Pumpkin Dessert 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.

However, if you can resist, they taste better on the second day after the flavors have married. As a bonus, the bars get softer and moister on the second and third day, but I doubt they’ll last that long.

Soft Pumpkin Chocolate Chip Bars
Yield: 12

Soft Pumpkin Chocolate Chip Bars

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

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

Ingredients

  • 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

Instructions

  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.

Notes

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:

Yield:

12

Serving Size:

1

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

More Pumpkin 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 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.

Easy Pumpkin Spice Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!

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.

Cream Cheese-Filled Pumpkin Bread — This is without a doubt the BEST pumpkin bread recipe! This pumpkin cream cheese bread tastes like it has cheesecake baked into the middle. You’ll definitely want a second slice! 

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!!

Crustless Pumpkin Pie — The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!

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