Description
These Fudgy Pumpkin Chocolate Chip Bars combine the warm flavors of pumpkin and pumpkin pie spice with rich semisweet and dark chocolate chips for a moist, tender blondie-like treat. Easily baked in one pan, they are perfect for autumn gatherings or any time you crave a comforting, chocolate-pumpkin dessert with a fudgy texture.
Ingredients
Wet Ingredients
- 1 cup butter (2 sticks)
- 1 (8-oz) cup pumpkin puree (canned, not pumpkin pie filling)
- 2 teaspoons vanilla (preferably Mexican vanilla)
- 1 large egg
Dry Ingredients
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray or line it with parchment paper, which makes it easier to lift the bars out later.
- Melt butter and toast spices: In a medium saucepan over medium heat, melt 1 cup of butter. Once bubbly and hot, add 1 tablespoon pumpkin pie spice. Toast the spices in the butter for a few seconds, then remove the pan from heat to prevent burning.
- Add sugars: Stir in 1 cup granulated sugar and 1 cup packed brown sugar to the spiced butter mixture until well combined.
- Incorporate pumpkin: Stir in 1 cup canned pumpkin puree (not pumpkin pie filling) until the mixture is smooth.
- Add vanilla and salt: Mix in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt for depth of flavor.
- Add egg: Crack in 1 large egg and stir vigorously immediately to prevent curdling. If the buttery mixture is still very hot, let it cool for a couple of minutes before adding the egg.
- Prepare flour mixture: Combine 2 cups spooned and leveled all-purpose flour with 1 teaspoon baking powder. Stir the baking powder into the flour well.
- Mix batter: Gradually add the dry flour mixture to the wet ingredients and stir until most lumps disappear. Avoid overmixing to keep the pumpkin bars tender and fudgy. Do not add chocolate chips yet.
- Pour batter into pan: Transfer the batter to the prepared pan and spread it evenly to the edges.
- Add chocolate chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips evenly over the batter surface. Use a spatula to gently fold some chips into the batter, allowing some to remain on top.
- Bake: Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean with no wet batter. The edges should slightly pull away from the pan.
- Cool and slice: Let the bars cool completely in the pan before lifting out with the parchment paper and slicing into 12 squares. You can enjoy warm if you prefer.
- Store: Keep leftover bars tightly sealed at room temperature for 2-3 days to prevent drying out.
- Freeze: Bars freeze well up to 3 months. Store in a sealed ziplock bag and thaw on the counter before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Line the pan with parchment paper for easier removal and cleaner slicing.
- Stir the egg in immediately after adding to prevent it from cooking in the hot butter mixture.
- Do not overmix the batter to keep the bars tender and fudgy rather than tough.
- These bars keep for a few days at room temperature but freeze very well for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
