Pumpkin Chocolate Chip Bars (Soft & Fudgy!)
Family-friendly pumpkin chocolate chip bars that slice like blondies and taste like cookies. Cozy spice, melty chips, and a soft bite without the crumble. An easy one-pan fall dessert for weekend baking, potlucks, or game day.
Ingredients
- 15 ounces pumpkin puree canned, plain not pumpkin pie filling
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 ½ cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips divided
- 2 tablespoons semi-sweet chocolate chips optional, for the top
Instructions
- Preheat the oven to 350 degrees. Line a 9x13 pan with parchment paper. Crumple the parchment paper or clip the corners to help keep it in place in the pan for filling the pan.
- Line a dinner plate with 6-8 layers of paper towels and spread pumpkin puree to remove excess moisture from the pumpkin. Place to the side.15 ounces pumpkin puree
- With an electric mixer, add softened butter, brown sugar and white sugar. Cream the butter and sugar together until light and fluffy; about 3 minutes. Add the drained pumpkin puree from the paper towel and vanilla extract, then mix until fully combined.15 ounces pumpkin puree, 1 cup unsalted butter, 1 ½ cups brown sugar, ½ cup white sugar, 2 teaspoons vanilla extract
- In a second medium bowl, add flour, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until combined.2 ½ cups flour, 1 tablespoon pumpkin pie spice, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt
- Pour the dry ingredients in with the pumpkin mixture. Mix everything on low with an electric mixer just until the flour is absorbed.
- Fold the chocolate chips into the dough with a silicone spatula. Place the dough in the prepared pan. Smooth the dough evenly in the pan so the bars bake evenly.1 cup semi-sweet chocolate chips
- (optional) Sprinkle the top with about 2 tablespoons of semi-sweet chocolate chips for more of a bakery style look.2 tablespoons semi-sweet chocolate chips
- Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center. The top should no longer look moist/watery and will have a little shine to it.
- Let cool for 1-2 hours before slicing so the bars cut smoothly without pulling or crumbling. Then serve and enjoy!
Notes
I've used a ceramic pan, which is pretty similar to glass in that it takes a few minutes to fully come to warm up. A metal pan makes crispier edges on the bars but may bake a little quicker. Start checking the bars after 25 minutes if baking in a metal pan.
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 124mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2999IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg