These Pumpkin Chocolate Chip Bars are a tasty treat that brings the cozy flavors of fall to your dessert table! Soft, moist, and filled with chocolatey goodness, they’re a real crowd-pleaser.
Who doesn’t love a sweet slice of pumpkin with a hint of chocolate? I like to enjoy mine with a hot cup of tea. It’s the perfect way to feel warm and comfy! ☕️
Key Ingredients & Substitutions
Canned Pumpkin Puree: Use pure pumpkin puree for the best flavor and texture. Don’t use pumpkin pie filling as it already has added spices and sugars. If you have fresh pumpkin, you can roast and puree that instead!
Sugars: I like a mix of granulated and brown sugar since it adds depth. If you’re reducing sugar, try using a sugar substitute, or honey, but keep in mind it may change the texture a bit. Adjust dry ingredients to maintain balance.
Oil or Butter: Vegetable oil gives a nice moist texture, but I often use melted butter for a richer flavor. If you’re looking for a healthier option, try applesauce or a nut butter.
Pumpkin Pie Spice: This spice mix enhances the pumpkin flavor beautifully. If you don’t have it, you can easily substitute with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of ground cloves.
How do you avoid overmixing the batter?
This is important to keep the bars light and fluffy. When you’re adding the dry ingredients to the wet mixture, mix just until you see no more flour. It doesn’t have to be perfectly smooth; a few lumps are okay. Overmixing can make your bars dense and tough, which isn’t what we want!
- Use a spatula or wooden spoon to fold the ingredients together gently.
- Stop mixing as soon as everything is combined—no more than that!
With these tips, you’re set for delicious pumpkin chocolate chip bars that will impress everyone! Enjoy baking! 🍂🍫
How to Make Delightful Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (240 ml) canned pumpkin puree (not pie filling)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- 1 cup (170 g) semi-sweet chocolate chips, plus extra for topping if desired
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 to 30 minutes to bake, making it a quick and enjoyable treat to whip up. Allow an additional cooling time of about 20-30 minutes before serving. So, all in all, you’ll be enjoying these delightful bars in about an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take your 9×9-inch baking pan and line it with parchment paper, or give it a light greasing with oil or butter to prevent sticking. This step makes for easy removal later!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk these ingredients together until everything is smooth and well-mixed.
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting gets rid of lumps and mixes the ingredients evenly, which is key for a fluffy texture.
4. Combine the Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the pumpkin mixture. Do this gradually, stirring gently with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Add the Chocolate Chips:
Fold in the chocolate chips, saving some to sprinkle on top if you like that extra chocolaty touch. This adds a lovely presentation and a bit of fun texture!
6. Spread the Batter:
Pour the batter into your prepared baking pan and spread it evenly with a spatula. If you reserved some chocolate chips, sprinkle them on top now.
7. Bake the Bars:
Pop the pan into the oven and bake for 25 to 30 minutes. To check if they’re done, insert a toothpick into the center; it should come out with moist crumbs rather than wet batter.
8. Cool and Serve:
Once your bars are baked, remove them from the oven and let them cool completely in the pan on a wire rack. This cooling process helps to set the texture.
9. Cut and Enjoy!
When cooled, lift the edges of the parchment paper to remove the bars from the pan. Cut them into squares, and they’re ready to be served! Enjoy your gooey, soft pumpkin chocolate chip bars that are perfect for any occasion.
10. Storage:
Store any leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness. They taste great chilled too!
Enjoy the warmth and deliciousness of these Pumpkin Chocolate Chip Bars anytime you need a comforting treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, you can roast and then puree it. Make sure to drain any excess moisture to keep the bars from getting too wet. About 2 cups of fresh pumpkin should yield the equivalent of 1 cup of canned puree.
How Can I Make These Bars Gluten-Free?
To make these bars gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute designed for baking to ensure proper texture and taste!
What Should I Do If My Bars Are Too Moist?
If you find your bars to be too moist after baking, it may be that they needed a bit more time in the oven. Every oven is different, so if you’re trying this recipe for the first time, keep an eye on the baking time and check for doneness a few minutes early. You can also let them cool completely and then leave them uncovered for a bit to dry out slightly.
How Do I Store Leftover Pumpkin Chocolate Chip Bars?
Store the leftover bars in an airtight container at room temperature for up to 3 days, or pop them in the fridge for longer storage. They can also be frozen for up to 3 months—just wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
