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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126 comments on “Soft Pumpkin Chocolate Chip Bars”

  1. Wow, I wish I could have one right now with a cup of tea!

  2. Oh… the hubby will LIKE these. On the tobake list they go.

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

  4. 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

    • 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!

  5. 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.

  6. These look amazing. Pumpkin and chocolate together is just a must.

  7. 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.

  8. You had me at pumpkin + chocolate. Yum!

  9. 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?

    • 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.

  10. Is there much leeway in terms of how much more flour I can add? Is 1/4 cup more okay or too much?

  11. What do you think would happen if I added 1/4 cup more pumpkin?

    • 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.

  12. 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.

  13. 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?

  14. 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.

  15. 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.

  16. 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.

    • 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!

  17. 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

  18. 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. :)

  19. 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.

    • 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!

  20. 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!

  21. 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.

    • 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 :)

  22. 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!

    • 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.

  23. 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!

  24. 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.

    • 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!

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