Pumpkin chocolate chip bars are super soft-baked, cake-like, moist and loaded with milk chocolate chips. This recipe uses an entire can of pumpkin so there will no wondering what to do with the leftovers.
I LOVE me some pumpkin recipes and I just can’t seem to get enough. I decided that after making these bars for several years that I better share the goodness with y’all.
These are amazing and they’re on our list of must-make pumpkin every single year. Sometimes we even sneak them in during the year because they are just that good.
One of the tricky things about pumpkin recipes is getting that perfect amount of ‘pumpkin spices’ flavor; nutmeg, cinnamon, cloves, ginger. These bars are loaded with those warm pumpkin spices that we all love about pumpkin treats.
The recipe calls for cinnamon AND pumpkin pie spice. It’s a heavenly combination and yes you add both 🙂
I have a recipe for homemade pumpkin pie spice in the recipe card below. I use it cause I am too cheap to buy a $6 small jar of pumpkin pie spice.
The combination of pumpkin + chocolate is right up there with chocolate + peanut butter. At least for me anyways! I love the sweet milk chocolate with the warm flavor of pumpkin.
These pumpkin chocolate chip bars are like a pumpkin muffin. They are thick, puffy, super soft, and full of flavor. If you can make them last more than a day you’ll have some pretty amazing leftovers that taste even better the 2nd or 3rd day.
I hope you try these! I can’t speak enough to their deliciousness. They’re perfect for Fall and are one of the treats that we look forward to each year. We have already made them twice…. I can always tell when my kids LOVE a recipe I make because they tell me “Mom, don’t let daddy take them to work tomorrow. Ok?!” haha
I always send all the extra desserts and treats I make for the blog with my husband to take to work, so I know my kids especially love something when they specifically tell me not to 🙂
If you love pumpkin then try these other pumpkin recipes
- pumpkin cheesecake whoopie pies
- cinnamon streusel pumpkin cake
- double layer pumpkin cheesecake pie
- peanut butter pumpkin chocolate chip bread
Pumpkin Chocolate Chip Bars
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 can (15 oz) pumpkin puree
- 2 cups milk chocolate chips (reserve some for top of bars)
Preheat oven to 350 degrees F. Line a 9X13-inch nonstick pan with foil or parchment paper leaving an overhang on each long side so the bars can be easily pulled out of the pan to cut. Or just spray the pan with cooking spray.
In a mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine!
Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Top with reserved chocolate chips, if wanted, and bake for 35-40 minutes. The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look "puffy" and done. A toothpick inserted in the middle should come out with moist/dry crumbs.
Let cool completely in the pan before lifting the bars out of the pan. Cut into squares and serve.
You do not have to use unsweetened applesauce for these bars. I have used both sweetened and unsweetened applesauce for this recipe, and it's great with either. They will slightly (not by a noticeable difference) more sweet is using sweetened applesauce.
Be sure and use the can of pure pumpkin. DO NOT use the canned pumpkin pie mix.
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Pumpkin chocolate chip bar recipe was originally published October 2015.
It has been republished and updated August 2018.