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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, moist crumb and dark chocolate chip pockets baked until the edges set. Tossed with pumpkin pie spice and baked in a greased 9x13 pan for easy weeknight dessert squares.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 230
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
 

Preheat and prep
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined.
Mix the batter
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  2. Fold the dry mixture into the wet mixture until just combined.
  3. Fold in 1-1/2 cups semi-sweet chocolate chips.
Bake
  1. Spread the batter evenly in the greased 9x13 pan.
  2. Scatter the remaining semi-sweet chocolate chips over the top as visible dark dots.
  3. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool and cut
  1. Cool completely before cutting into bars, so the crumb sets and slices hold together.

Notes

For the cleanest slices, let the pan cool completely before cutting—warm bars can look set but still be soft inside. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-free swap, keep the recipe as written since it’s naturally egg-and-oil based (no milk required).