Soft 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.

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

If you’re looking for the best ever pumpkin chocolate chip cake, I’ve got you covered, but the 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.

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

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.

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

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.

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

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

If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.

There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

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

Soft Pumpkin Chocolate Chip Bars

The bars are 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. It’s an easy no-mixer, one-bowl recipe that takes just minutes to whisk together. There’s plenty of pumpkin pie spice to give the bars of prominent pop of pumpkin flavor along with chocolate in every bite. If you can resist, the bars taste better on the second day after the flavors have married and they continue to get softer and moister.

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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 cinnamon

1 1/4 cups all-purpose flour
1 1/4 cups semi-sweet chocolate chips + 2 tablespoons, for sprinkling

Directions:

  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. Allow bars to cool in pan for at least 30 minutes before slicing and serving. 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. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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130 comments on “Soft Pumpkin Chocolate Chip Bars”

  1. 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.

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

  3. Loving this pumpkin bar recipe! It’s studded with chocolate chips! Pinned!

  4. 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.

  5. Moist pumpkin, and chocolate chips, how can it get any better!

  6. 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!!

    • 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 :)

  7. 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!!

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

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

  10. 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!

  11. These look so perfectly ooey-gooey. Huge congrats on your second book – so impressed!

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

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

  14. 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

  15. 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.

    • 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!

  16. Averie, these look and sound absolutely incredible totally pinning these! absolte pumpkin perfection!

  17. It’s so exciting to see pumpkin featured in recipes lately – fall is here!!

  18. 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!

    http://everydaymadefresh.com

    • 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!

  19. 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!

    http://www.allnnothing.com

  20. 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.

    • 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 :)

  21. 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 :)

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

    Do you use a ruler or a special contraption?

    • 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!

      • 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!

  23. I love pumpkin and these are great ideas! I am def gonna try some of it :)
    Much much love from
    http://devilreturnsprada.wordpress.com/

  24. These look wonderful Averie – I’m so excited for Pumpkin Season! Pinned on my Pumpkin Board!

  25. 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.

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