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Ultimate Chewy Pumpkin Chocolate Chip Bars: Easy Fall Dessert

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These pumpkin chocolate chip bars have a perfectly chewy, fudgy texture with a crackly top and warm pumpkin spice flavor. Made in one bowl with simple ingredients, they’re an easy fall dessert that’s perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups (190g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves)
  • 1 cup (180g) semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. Melt butter and let cool slightly.
  3. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined (about 1 minute).
  4. Add egg, vanilla extract, and pumpkin puree; whisk until smooth and fully incorporated.
  5. In a separate small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  6. Add dry ingredients to wet ingredients; fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in chocolate chips, reserving about 1/4 cup for topping.
  8. Transfer batter to prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake for 22-26 minutes, until edges are golden and center looks slightly underdone. A toothpick inserted in center should come out with moist crumbs.
  10. Cool in pan on a wire rack for at least 20 minutes. Use parchment to lift bars out; cool completely before slicing.
  11. Slice into 24 squares (or 16 for larger bars).

Notes

For best results, use room temperature egg and measure flour correctly (spoon and level). Do not overmix batter. Bars taste even better the next day. For a dairy-free version, use melted coconut oil or vegan butter and dairy-free chocolate chips. For a gluten-free version, use a 1:1 gluten-free baking blend. Add flaky sea salt on top after baking for extra flavor.

Nutrition

Keywords: pumpkin bars, chocolate chip bars, fall dessert, chewy pumpkin bars, easy pumpkin recipe, pumpkin chocolate chip bars

Find it online: https://rowanrecipes.com/ultimate-chewy-pumpkin-chocolate-chip-bars-easy-fall-dessert/