These Pumpkin Chocolate Chip Bars are a tasty treat! They are soft, moist, and packed with the cozy flavors of pumpkin and sweet chocolate chips. Perfect for fall!
Honestly, I can’t resist sneaking a few pieces before they cool down. Who doesn’t love the warm mixture of chocolate and pumpkin? It’s like a hug in a bar! 🍂
Making these bars is super easy! Just mix everything together, bake, and enjoy them with a warm cup of tea or coffee. They’re perfect for sharing—or keeping all to yourself!😉
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. If you want a fresh option, you can make your own puree by roasting and blending pumpkin.
Unsalted Butter: This is used to create a rich texture. If you prefer, you can substitute it with coconut oil or a plant-based butter for a dairy-free option.
Brown Sugar: It gives a nice depth of flavor. If you’re out, use white sugar and add a tablespoon of molasses for a similar taste. Coconut sugar works too for a more natural option.
All-Purpose Flour: Regular flour is great, but for a gluten-free version, you can swap it with a 1:1 gluten-free flour blend. I’ve found that almond flour adds a nice texture too!
Chocolate Chips: Semi-sweet is wonderful, but feel free to use dark chocolate, white chocolate, or dairy-free chocolate chips to suit your taste or dietary needs.
How Do You Achieve the Perfect Texture for These Bars?
Getting the right texture is essential for delicious Pumpkin Chocolate Chip Bars. Here’s how to make sure they come out perfectly:
- Mix ingredients gently. Overmixing can lead to tough bars. Stir until just combined!
- Use fresh pumpkin puree or homemade for the best flavor and moisture.
- Watch the baking time closely. Start checking at 25 minutes, and remember that they’ll continue to cook a bit as they cool.
Letting the bars cool completely before cutting is key, as it allows them to set properly. Enjoy your baking!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25 to 30 minutes of baking time. Don’t forget to allow time for them to cool before serving—this is the hardest part, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s warming up, line an 8×8 inch baking pan with parchment paper or lightly grease it. This will help your bars come out easily later on!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter and brown sugar. Stir until the mixture is smooth and creamy. Next, add the egg, pumpkin puree, and vanilla extract. Mix everything together until it’s fully combined. You want to see a nice, even mixture here!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure these dry ingredients are well mixed so that the flavors are evenly spread throughout your bars.
4. Bring It All Together:
Gradually add the dry mixture into the wet mixture. Stir gently just until everything is combined—don’t worry about lumps, just don’t overmix. Fold in the chocolate chips, making sure they’re evenly distributed in the batter.
5. Pour and Bake:
Pour the batter into your prepared baking pan and spread it into an even layer. If you want, sprinkle a few extra chocolate chips on top for an enticing finish! Now, pop it into the oven and bake for 25-30 minutes.
6. Cool and Serve:
When the time’s up, check for doneness by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s done! Remove the pan from the oven and let it cool completely on a cooling rack. Once cooled, cut into bars and serve!
Enjoy your delicious and moist Pumpkin Chocolate Chip Bars! They’re perfect for sharing at gatherings or cozying up with at home. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer using fresh pumpkin, just roast it until soft, scoop out the flesh, and blend it until smooth. This will give your bars a fresh and delicious flavor!
How Should I Store Leftovers?
Any leftover bars can be stored in an airtight container in the refrigerator for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well in plastic wrap before placing them in a freezer-safe container.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes to thicken) for a vegan version.
Are These Bars Gluten-Free?
Yes, you can make these bars gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that your other ingredients are also gluten-free!