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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, moist crumb and pockets of melted dark chocolate. Baked in a 9x13 pan with pumpkin pie spice throughout, then cooled before slicing for clean bar edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 410
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
  1. Preheat oven to 350F, then grease a 9x13 pan so the bars release easily after baking.
Mix dry ingredients
  1. In a bowl, whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined and no lumps of spices remain.
Mix wet ingredients
  1. In a second bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine batter
  1. Pour dry ingredients into wet ingredients and fold just until combined, stopping as soon as you no longer see dry flour.
Add chocolate chips
  1. Fold in 1-1/2 cups semi-sweet chocolate chips so they’re distributed throughout the batter.
Assemble for baking
  1. Spread the batter evenly into the 9x13 pan, then scatter the remaining chocolate chips over the top for visible pockets.
Bake
  1. Bake for 25-30 minutes at 350F until a toothpick inserted in the center comes out clean.
Cool and cut
  1. Cool completely in the pan before cutting into bars so the tender crumb sets and slices cleanly.

Notes

For the best texture, fold the dry ingredients in gently—overmixing can make the bars tough. Store in an airtight container in the fridge up to 5 days; freeze bars in a freezer-safe container up to 2 months. For a dairy-free swap, keep chocolate chips dairy-free if needed.