These fudgy pumpkin chocolate chip bars are the ultimate fall treat! They’re soft, gooey, packed with warm pumpkin spice, and loaded with melty chocolate chips. Quick to mix, easy to bake, and perfect for Halloween parties, bake sales, or cozy nights at home.
Table of Contents
At a Glance
- Servings: ~12 bars
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Difficulty: Easy
- Estimated Cost: $
Fudgy Pumpkin Chocolate Chip Bars – Gooey Fall Dessert
- Total Time: ~40 minutes
- Yield: ~12 bars
- Diet: Vegetarian
Description
These fudgy pumpkin chocolate chip bars are the ultimate fall treat! They’re soft, gooey, packed with warm pumpkin spice, and loaded with melty chocolate chips. Quick to mix, easy to bake, and perfect for Halloween parties, bake sales, or cozy nights at home.
Ingredients
Scale
- 1 cup (2 sticks) butter (or dairy-free alternative)
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×13-inch pan with parchment paper.
- In a saucepan, melt the butter over medium heat. Stir in pumpkin pie spice briefly, then remove from heat.
- Whisk in the granulated sugar, brown sugar, pumpkin puree, egg, vanilla, and salt until smooth.
- Stir in flour and baking powder until just combined. Do not overmix.
- Fold in half of the chocolate chips, then spread batter evenly into the pan. Sprinkle the remaining chips on top.
- Bake for 25–30 minutes, or until edges are set and a toothpick comes out with moist crumbs.
- Cool before slicing into bars. Serve warm for gooey centers or fully cooled for cleaner cuts.
Notes
Brown the butter before using for extra depth and nutty flavor. No pumpkin pie spice? Mix 1 ½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and a pinch of allspice. Use plant-based butter and dairy-free chocolate chips for a vegan option. White chocolate or mini chips add a fun twist.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin, chocolate chip bars, fall dessert, fudgy, Halloween
Ingredients
- 1 cup (2 sticks) butter (or dairy-free alternative)
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Notes & Swaps
- Brown the butter before using for extra depth and nutty flavor.
- No pumpkin pie spice? Mix 1 ½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and a pinch of allspice.
- Use plant-based butter and dairy-free chocolate chips for a vegan option.
- White chocolate or mini chips add a fun twist.
Step-by-Step Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×13-inch pan with parchment paper.
- In a saucepan, melt the butter over medium heat. Stir in pumpkin pie spice briefly, then remove from heat.
- Whisk in the granulated sugar, brown sugar, pumpkin puree, egg, vanilla, and salt until smooth.
- Stir in flour and baking powder until just combined. Do not overmix.
- Fold in half of the chocolate chips, then spread batter evenly into the pan. Sprinkle the remaining chips on top.
- Bake for 25–30 minutes, or until edges are set and a toothpick comes out with moist crumbs.
- Cool before slicing into bars. Serve warm for gooey centers or fully cooled for cleaner cuts.
Pro Tips & Variations
- For fudgier bars, blot pumpkin puree with a paper towel to remove excess moisture.
- Mix up the chocolate: try white chocolate, caramel chips, or butterscotch.
- Add chopped pecans or walnuts for crunch.
- For single-serve treats, bake in a muffin tin instead of a large pan.
Serving Suggestions
- Serve with vanilla ice cream for a fall-inspired sundae.
- Dust with powdered sugar or a drizzle of melted chocolate for extra flair.
- Pair with a hot latte, chai, or apple cider for the coziest fall moment.
Storage & Reheating
- Store covered at room temperature for 2–3 days.
- Refrigerate up to 5 days for longer freshness.
- Freeze in airtight containers or bags for up to 3 months; thaw at room temperature before serving.
- To reheat, warm in the microwave for 10–15 seconds for melty chocolate.
Troubleshooting
- Bars too cakey? Likely overmixed or too much flour measure carefully and stir gently.
- Edges dry? Reduce bake time by 3–5 minutes and check early.
- Too gooey in center? Cool completely before slicing, or bake an extra 5 minutes.