These pumpkin chocolate chip bars are sweet and scrumptious. They are the perfect fall dessert.
Pumpkin Chocolate Chip Bars
Pumpkin chocolate chip bars are basically the definition of fall. They are sweet, a little bit salty, warm, comforting, and loaded with pumpkin and chocolatey flavor. I am a firm believer that you can celebrate anything any time of year…whenever you damn well please. If it’s September 1st and you want a PSL, I say do it. If it’s July 15th and you want to put up your Christmas tree, I say do it. Whatever makes you happy is what I’m here for, and these bars definitely top the list of things I want any time of year.
What will I need to make these pumpkin chocolate chip bars (see recipe below for entire ingredient list)?
1/2 cup pumpkin puree
3/4 cup unsalted butter melted
1 cup brown sugar
1/4 cup + 1/4 cup granulated sugar divided
2 tsp vanilla extract
2 cups all-purpose flour
one tsp baking powder
a tsp pumpkin pie spice
1 tsp kosher salt
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 tsp ground cinnamon
Can I use another type of flour?
I have not tested this recipe with other flours like almond, coconut, or oat, but feel free to give it a shot and let me know how it turns out!
Pumpkin Chocolate Chip Bars
Can I use other types of chocolate chips and fillings?
One of my favorite ways to mix this recipe up is to add cinnamon chips and nuts. Walnuts are the perfect addition to this recipe. Also, sprinkle the top with some flaky sea salt. The sweet and salty combo is super pleasing.
Can I make regular cookies with this batter?
Yes! The bars are obviously a lot easier, because there is no scooping involved. For chocolate chip cookies, I like to scoop and then refrigerate for about 30 minutes before baking. This keeps the cookies from spreading (melted butter can make a melty mess of a cookie). You can also choose to whisk in softened butter instead of melted butter. Texture will be slightly different, but the cookies will still be delicious.
Are you looking for more pumpkin recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite pumpkin recipes!
- 1/2 cup pumpkin puree
- 3/4 cup unsalted butter melted
- 1 cup brown sugar
- 1/4 cup + 1/4 cup granulated sugar divided
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 tsp ground cinnamon
- Preheat your oven to 350 degrees F and line a 9x13in baking pan with parchment paper. Alternatively, you can spray a pan with nonstick spray. Set aside.
- In a large bowl, whisk together the pumpkin puree, butter, brown sugar, 1/4 cup granulated sugar, eggs, and vanilla extract until smooth.
- Add the flour, baking powder, pumpkin pie spice, and salt. Combine until just mixed through. Add both chocolate chips. Stir to combine.
- Pour the batter into your prepared pan. Whisk together the remaining 1/4 cup sugar with the ground cinnamon. Top the bars with the cinnamon and sugar mixture. Bake the bars for 20-25 minutes or until the center is set and a toothpick comes out mostly clean.
- Let the bars cool in the pan for 10 minutes. Remove them from the pan, and let cool for another 30 minutes. Slice into bars and serve. Alternatively, you may stick the bars in teh fridge for 30 minutes in order to get a more clean cut. The bars with keep for 3-4 days at room temperature or for about a week in the fridge.
Don’t forget to follow us on Instagram, and be sure to tag us if you make this dish!