Chocolate Chip Pumpkin Bars! Recipe

I can never resist these soft, pumpkin-packed chocolate chip bars with their tender crumb and melty pockets of chocolate. One pan, simple ingredients, and a fall dessert that disappears fast.

I’m completely hooked on these Chocolate Chip Pumpkin Bars because they hit that sweet spot between cake and cookie without being fussy. I love how the pumpkin puree keeps every bite soft and rich, while the semisweet chocolate chips make the whole pan impossible to leave alone.

But honestly, the texture is what gets me. Dense enough to feel like dessert, light enough to grab another square and pretend I’m being reasonable.

And the flavor? Big fall energy without the fake candle vibe.

I make these once and suddenly I’m cutting tiny “just one more” pieces all day. No regrets.

Ingredients

• All purpose flour gives the bars structure, so they’re soft but not falling apart.
• Baking powder and baking soda help them puff up just enough.
• Salt keeps the sweetness in check.

  Tiny ingredient, big job.

• Pumpkin pie spice brings that cozy fall thing everyone secretly wants.
• Granulated sugar makes them sweet and keeps the crumb nice and tender.
• Brown sugar adds a little caramel vibe, which is always a win.
• Pumpkin puree makes these moist, soft, and basically impossible to stop eating.
• Eggs hold everything together and give the bars a cakey bite.
• Vegetable oil keeps them rich and soft for days.

  No dry bars here.

• Milk loosens the batter so the texture stays light.
• Vanilla adds warmth in the background.

  You’ll miss it if it’s gone.

• Chocolate chips bring melty pockets of sweetness.

  Plus, pumpkin loves chocolate.

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips

How to Make this

1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper or lightly grease it.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice until evenly combined.

3. In a separate bowl whisk 1 cup granulated sugar and 1/2 cup packed light brown sugar with 1 cup canned pumpkin puree until smooth.

4. Add 2 large eggs to the pumpkin mixture and whisk until incorporated.

5. Stir in 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until the wet ingredients are uniform.

6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.

7. Fold in 1 1/2 cups semisweet chocolate chips, reserving a few to sprinkle on top if desired.

8. Spread the batter evenly into the prepared pan and smooth the top.

9. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

10. Allow the bars to cool completely in the pan on a wire rack before lifting out, slicing, and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking pan (lined with parchment or greased)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula
6. Measuring cups and spoons
7. Electric hand mixer or wooden spoon (for mixing wet ingredients)
8. Wire cooling rack
9. Toothpick or cake tester

FAQ

Chocolate Chip Pumpkin Bars! Recipe Substitutions and Variations

• All purpose flour: substitute 1-to-1 with whole wheat pastry flour for a nuttier flavor and slightly denser texture; or use a gluten free 1-to-1 baking blend in equal measure, but expect a slightly different crumb.
• Vegetable oil: substitute equal amount of melted coconut oil for a subtle coconut note; or use light olive oil for a fruitier flavor; or use melted butter for richer taste and slightly firmer set.
• Milk: substitute equal amount of any plant milk such as almond, soy, or oat milk; or use buttermilk for a tangier flavor and tender crumb, and reduce baking powder by 1/2 teaspoon if using buttermilk.
• Semisweet chocolate chips: substitute with dark chocolate chips or chopped chocolate of equal weight for more intense chocolate; or use white chocolate chips for a sweeter contrast; or use chopped toasted nuts for texture and less sweetness.

Pro Tips

1. Spoon and level the flour instead of scooping with the measuring cup so your batter stays tender and not dense.

2. Fold until just combined; a few streaks of flour are fine. Overmixing develops gluten and will make the bars chewier than you want.

3. Toast the pumpkin pie spice in a dry skillet for 30 seconds until aromatic before mixing it in. It brightens the flavors and makes the spice profile pop.

4. Let the bars cool fully in the pan before slicing. Cooling sets the crumb so you get neat squares, and the chocolate chips will firm up without cracking.