There is a pan of these on my counter every October.
Usually a second one in the freezer.
I started making them the year I got tired of scooping pumpkin cookies onto tray after tray after tray.
One bowl, one 9x13 pan, done.
The batter comes together while the oven preheats.
They bake up soft and a little cakey, with melty chocolate in every square.
My kids treat the pan like a vending machine.
A square after school, a square before homework, a square they swear they didn't take.
What I love is how the pumpkin keeps them soft for days.
They don't dry out like a lot of fall bakes do by day two.
The chocolate is the part that gets everyone, though.
Pumpkin and chocolate belong together, and nobody argues once they've had one.
I press a handful of extra chips on top before baking so every cut square looks loaded.
That little trick makes them look like something from a bakery case.
Make a pan this weekend and see how long it lasts.
Mine rarely makes it to Monday.
Why You'll Love These Bars
This is the easy answer when you want pumpkin and chocolate right now. Here's why they earn a spot on the counter.
- One bowl, one pan. No scooping, no chilling, no trays of dough. Just spread and bake.
- Soft for days. The pumpkin keeps the crumb tender long after cookies would go dry.
- Chocolate in every bite. Chips folded through and pressed on top mean no sad, chip-free corner.
- Crowd-friendly. A 9x13 pan cuts into two dozen squares, perfect for a class party or a fall potluck.
Ingredient Notes
Everything here is pantry-standard. A few notes to set you up.
- Pumpkin puree (1 cup). Use plain pumpkin puree, not pie filling, which is already sweetened and spiced.
- Butter (¾ cup, softened). Real softened butter creams with the sugars for a tender crumb.
- Brown and white sugar. Brown sugar brings a caramel note and chew, white sugar keeps them light.
- One egg. Just one, for structure. It holds the soft bars together so they slice clean.
- Pumpkin pie spice and cinnamon. The spice blend does the heavy lifting, with a little extra cinnamon for warmth.
- Chocolate chips (1 ½ cups). Semi-sweet is my pick against the sweet pumpkin. Save a handful for the top.
How to Make Pumpkin Chocolate Chip Bars
It's a stir-and-spread batter. No mixer required if your butter is soft.
Step 1: Cream the Butter and Sugars
Beat the softened butter with the brown and white sugar until light and fluffy.
Add the egg and vanilla and beat until smooth.
Step 2: Add the Pumpkin and Dry Ingredients
Mix in the pumpkin puree until fully combined.
Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
Stir just until the flour disappears.
Fold in most of the chocolate chips.
Step 3: Spread, Top, and Bake
Spread the batter evenly into a greased or lined 9x13 pan.
Press the reserved chips over the top.
Bake at 350°F for 28 to 32 minutes, until a toothpick comes out with a few moist crumbs.
Cool the bars completely in the pan before cutting.
Expert Tips
A few small moves keep these soft and pretty.
- Blot the pumpkin. Press the puree with a paper towel first so the bars set soft, not gummy.
- Do NOT overbake. Pull them at the first clean-ish toothpick. They firm up as they cool.
- Reserve chips for the top. Pressing a handful on top makes every square look loaded.
- Cool before cutting. Warm bars tear. Cool ones slice into clean squares.
For a caramel twist on the same idea, these dulce de leche chocolate chip cookies.
Storage and Freezing
These keep beautifully, which is why I bake two pans.
- Counter. Store in an airtight container up to 4 days. They stay soft.
- Refrigerator. Chill up to 1 week. Let them come to room temp for the softest bite.
- Freezer. Wrap cut squares and freeze up to 3 months. They're honestly great straight from the freezer.
Prefer cookies? My pumpkin chocolate chip cookies aren't cakey.
Recipe
Pumpkin Chocolate Chip Bars
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree not pie filling
- 1 ½ cups semi-sweet chocolate chips ¼ cup reserved for the top
Instructions
- Preheat the oven to 350 degrees F and grease or line a 9x13 pan.
- Beat the softened butter with the brown and white sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Mix in the pumpkin puree until fully combined.
- Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir just until the flour disappears, then fold in most of the chocolate chips.
- Spread the batter evenly into the pan and press the reserved chips over the top.
- Bake 28 to 32 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the pan before cutting into squares.
Notes
- Blot the pumpkin: Pressing the puree with a paper towel keeps the bars soft, not gummy.
- Do not overbake: Pull them at the first clean-ish toothpick. They firm up as they cool.
- Cool before cutting: Cool bars slice into clean squares.
