Can I use fresh pumpkin instead of canned for pumpkin chocolate chip bars?

Yes! Just make sure to drain the puree well using a cheesecloth or fine mesh sieve to remove excess moisture. Measure after draining for accuracy.

How do I know when my pumpkin chocolate chip bars are done baking?

Insert a toothpick into the center—if it comes out with just a few moist crumbs (not wet batter), they're done. The edges should look lightly browned.

Can I make pumpkin chocolate chip bars ahead for a party?

Absolutely! These bars taste even better the next day. Make them up to 2 days in advance and store in an airtight container at room temperature.

Do pumpkin chocolate chip bars need to be refrigerated?

No, they’re fine at room temperature for 3–4 days. Refrigeration can extend freshness to about a week, but let them come to room temp before serving.

Can I add other mix-ins to my pumpkin chocolate chip bars?

Definitely! Try white chocolate chips, dried cranberries, or chopped pecans. Just keep total mix-ins around 2 cups to maintain ideal texture.

Pumpkin Chocolate Chip Bars Recipe That Will Surprise Your Taste Buds 2025

Pumpkin Chocolate Chip Bars Recipe That Will Surprise Your Taste Buds

Print Recipe

These pumpkin chocolate chip bars are packed with cozy spices, melty chocolate, and tender pumpkin flavor. With a cake-meets-brownie texture, they’re the perfect easy fall treat for any gathering or cozy afternoon.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour 45 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1¼ cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups semi-sweet chocolate chips, divided
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting.
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla; mix well. Stir in pumpkin puree (mixture may look slightly curdled—this is normal).
Gradually mix in dry ingredients until just combined. Do not overmix.
Fold in 1½ cups chocolate chips and optional nuts. Spread batter evenly into prepared pan.
Sprinkle remaining ½ cup chocolate chips over the top.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan. For clean cuts, chill for 30 minutes before slicing into bars.

Notes

These bars taste even better the next day as the flavors develop. Use dark chocolate chips for a richer flavor, or white chocolate for a fun twist. Freeze extras for quick treats!

Nutrition

Serving Size: 1 bar
Calories: 230
Sugar: 20g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://harmonymeal.com/pumpkin-chocolate-chip-bars/