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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a moist tender crumb and pockets of melty chocolate chips—baked in a 9x13 pan and finished with a dusting of pumpkin pie spice. These bars use pumpkin puree for a golden-orange texture and a cinnamon-spiced flavor that bakes through in 25–30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
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 and mix batter
  1. Preheat oven to 350F and grease a 9x13 pan.
  2. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl.
  3. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Fold the dry ingredients into the wet just until combined, then fold in 1-1/2 cups semi-sweet chocolate chips.
Bake and cool
  1. Spread the batter evenly in the greased pan, then scatter the remaining semi-sweet chocolate chips over the top.
  2. Bake for 25-30 minutes at 350F until a toothpick comes out clean.
  3. Cool completely before cutting into bars so the tender crumb sets.

Notes

For clean, even bars, let the pan cool fully before cutting; if you want extra-thick slices, chill the cooled pan for 30 minutes. Store airtight in the fridge for up to 5 days. Freeze baked bars for up to 2 months. For a lighter swap, use half vegetable oil and half unsweetened applesauce (same amount total) to reduce fat while keeping the pumpkin flavor.