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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars are a cozy American dessert baked in a 9x13 pan with pockets of melty semi-sweet chocolate throughout. The tender, golden-orange crumb is spiced with pumpkin pie spice and finished with a dusting of spice flavor in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x13 pan. Make sure the pan is fully coated so the bars release cleanly.
Mix the dry and wet ingredients
  1. Whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Whisk until the spices are evenly distributed and no lumps remain.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Stop when the mixture looks glossy and uniform.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Fold gently so you see no dry streaks, but keep the batter thick.
  2. Fold in 1-1/2 cups semi-sweet chocolate chips. The chips should be scattered throughout so each bar gets chocolate pockets.
  3. Spread the batter evenly in the greased 9x13 pan. Use a spatula to level the surface for even baking.
  4. Scatter the remaining semi-sweet chocolate chips over the top. Add them evenly so they form dark pools and pockets as they melt.
  5. Bake at 350F for 25-30 minutes, until a toothpick comes out clean. Look for a set center and lightly browned edges.
Cool and cut
  1. Cool completely before cutting into bars. For clean squares, wait until the bars feel firm when touched and the chocolate has set.

Notes

For the cleanest bars, let the pan cool fully on the counter before slicing; the set crumb and chocolate pockets will hold their shape better. Store airtight in the refrigerator for up to 4 days. Freeze the bars (well-wrapped) for up to 2 months. For a less sugary option, use a 1:1 reduced-sugar brown sugar and granulated sugar blend, keeping the rest of the recipe the same.