When that craving for a pumpkin dessert hits, it doesn’t get much easier – or more delicious, than these Pumpkin Chocolate Chip Bars! These bars are the essence of a cake-like pumpkin chocolate chip cookie, in bar form! That is what you can expect when you make this recipe. These pumpkin bars are moist and flavorful and the perfect fall treat! Pair these with a mug of hot cocoa and you are in for a real fantastic treat! Make them with me!
What goes into Pumpkin Chocolate Chip Bars?
Milk chocolate + pumpkin is a match made in heaven! If you prefer semi-sweet or dark then feel free to use those. Or use some of both. I have only ever used milk chocolate chips and will never make it any other way.
You will also need:
- all-purpose flour
- pumpkin pie spice
- cinnamon
- baking soda
- salt
- butter, softened
- unsweetened applesauce
- granulated sugar
- light brown sugar
- egg
- vanilla extract
- pure pumpkin
- milk chocolate chips
Tips for Making This Recipe
- How do I know when the bar cookie is done? Make sure that you bake them long enough. If these bars are not cooked all the way then they will sink in the middle once you take the pan out of the oven. You will know that the bars are done when they look cooked like they look dry not wet as in raw batter, like even the middle, and the bars are really puffy looking. To make sure, stick a toothpick in the middle and make sure it comes out dry or with moist crumbs on it.
- Can I freeze pumpkin chocolate chip bars? Yes these bars can be frozen. Allow them to thaw at room temperature before serving, or heat them up in the microwave.
- Do I have to use milk chocolate chips? No you don’t have to but I have found that milk chocolate chips taste the best. With that said, feel free to use a combination of milk chocolate + semi-sweet chips or whatever else you prefer.
- How do I store these pumpkin bars? The secret to these bars is that they get better as they sit at room temperature. To store the bars, leave them out at room temperature, covered, for 4-5 days. They get better, more moist, and the flavor deepens the longer they sit there.
Other Pumpkin Recipes to Try!
- Pumpkin Spice Cake
- Pumpkin Cinnamon Rolls with Brown Butter Frosting
- Chewy Cinnamon Chip Pumpkin Cookies
- Pumpkin Mac & Cheese
- Pumpkin Pancakes
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!
Pumpkin Chocolate Chip Bars
Ingredients
- 1/2 cup softened butter
- 1/2 cup applesauce
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 15 ounces can pure pumpkin
- 2 1/3 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F.
- In a bowl or stand mixer, cream together the butter, applesauce, and sugars until smooth.
- Beat in egg and vanilla until combine. Add the pumpkin puree and mix.
- In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients to the wet and mix at a low speed until combine.
- Fold in the chocolate chips. (Reserve some chocolate chips to sprinkle on top of the batter).
- Spread the batter evenly in a greased 9x13 baking dish. Top with chocolate chips.
- Bake for 30-40 minutes, until the edges begin to pull always from the sides and look golden brown. A toothpick should come out clean.
- Let the bars cool for 30 minutes before cutting into squares. Enjoy!
[…] Pumpkin Chocolate Chip Bars! […]