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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a moist, tender crumb and pockets of dark chocolate. Baked until set and finished with a light dusting of pumpkin pie spice across the top for classic fall flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
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 mix
  1. Preheat oven to 350F and grease a 9x13 pan. Set up the pan so the batter can go in right after mixing.
  2. Whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Whisk until the dry mixture is evenly speckled.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, packed, vegetable oil, eggs, and vanilla extract until smooth. Keep whisking until no sugar streaks remain.
  4. Fold dry ingredients into wet ingredients until just combined, then fold in 1-1/2 cups semi-sweet chocolate chips. Stop mixing as soon as no dry flour pockets are visible.
Bake and finish
  1. Spread the batter evenly into the greased 9x13 pan. Smooth the top so it bakes uniformly.
  2. Scatter the remaining semi-sweet chocolate chips over the top. Aim for even coverage so you get chocolate pockets throughout.
  3. Bake at 350F for 25-30 minutes, until a toothpick comes out clean. Look for a set, slightly domed top with edges pulling away from the pan.
  4. Cool completely before cutting into bars. Wait until fully cool to slice clean bars with a tender crumb.

Notes

Pro tip: fold the dry ingredients in gently to keep the bars tender and prevent a tough crumb. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. Freeze bars (well wrapped) for up to 2 months. For a dietary swap, use a plant-based egg replacer in a 1:1 substitution to make them egg-free.