There’s something magical about the smell of pumpkin and chocolate wafting through the kitchen on a crisp fall afternoon. These pumpkin chocolate chip bars are my ultimate comfort food – fudgy, spiced just right, and packed with melty chocolate in every bite. As a busy mom, I love that the whole thing comes together in one pot (yes, really!) – fewer dishes mean more time for enjoying these warm from the oven with my kids. Whether you need an easy dessert for potlucks or just a cozy treat to enjoy with your afternoon coffee, these bars have been my family’s favorite fall tradition for years.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Chocolate Chip Bars
Honestly, these bars check all the boxes. Let me count the ways:
- One-pot wonder: Melt, mix, and bake—all in the same saucepan. Fewer dishes means more time for sneaking bites of chocolate chips (I won’t judge).
- Fudgy texture: The pumpkin keeps them moist for days, like a cross between a blondie and a spiced pumpkin cake. No dry, crumbly nonsense here!
- Fall flavors done right: Toasting the pumpkin pie spice in butter first? *Chef’s kiss*. It deepens the warmth without overpowering the chocolate.
- Crowd-pleaser magic: Kids devour them, adults pretend they’re “just sampling,” and suddenly the pan’s empty. Every. Time.
Trust me, these bars disappear faster than Halloween candy. And with cleanup this easy? You’ll be baking batch after batch.
Ingredients for Pumpkin Chocolate Chip Bars
Grab these simple ingredients – most are probably already in your pantry! The magic happens when they all come together:
- Butter: 1 cup (2 sticks) – melted right in the pan
- Sugars: 1 cup granulated + 1 cup packed brown sugar
- Pumpkin: 1 cup pure canned pumpkin (not pie filling!)
- Flavor boosters: 2 tsp vanilla (Mexican if you have it), 1 tbsp pumpkin pie spice*, ½ tsp kosher salt
- Egg: 1 large – room temp works best
- Dry ingredients: 2 cups flour (spooned & leveled), 1 tsp baking powder
- Chocolate: 1 cup each semisweet and dark chips
Ingredient Notes & Substitutions
No pumpkin pie spice? No problem! Mix 1½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice (optional). Mexican vanilla has this warm, almost caramel-like depth I adore, but regular works too. Chocolate chips are where you can get creative – I do half semisweet and half dark for balance, but milk chocolate or even white chocolate chips would be dreamy. Just promise me one thing – don’t overmix once you add the flour! A few streaks are fine – overworking = tough bars, and we want fudgy perfection.
How to Make Pumpkin Chocolate Chip Bars
Making these bars is as easy as pumpkin pie – actually, easier! Here’s my foolproof method for the fudgiest, most flavorful pumpkin chocolate chip bars every single time. Just follow these steps, and you’ll be snacking in no time.
Step 1: Prep & Melt Butter
First things first – preheat that oven to 350°F and grab your trusty 9×13 inch pan. Either spray it with nonstick spray or line it with parchment paper (my lazy hack for easy removal!). Now, melt your butter in a medium saucepan over medium heat – watch it closely because burnt butter is not the flavor we’re going for here. Once melted, stir in that pumpkin pie spice and let it toast for about 30 seconds. Can you smell that? That’s the scent of autumn happiness right there!
Step 2: Mix Wet Ingredients
Take the pan off the heat – we don’t want scrambled eggs in our dessert! Stir in both sugars until they dissolve into the butter, then add the pumpkin, vanilla, and salt. Now for the egg – here’s my trick: crack it into a small bowl first, then quickly whisk it into the mixture. This prevents curdling and ensures everything blends smoothly. The batter should look glossy and smell absolutely divine at this point.
Step 3: Fold in Dry Ingredients
Now, gently sprinkle in your flour and baking powder. I mean it when I say gently – we’re going for a light touch here. Stir just until you don’t see any more flour streaks, then stop! Overmixing is the enemy of fudgy texture. Then, fold in most of your chocolate chips (save some for the top if you’re feeling fancy), being careful not to overwork the batter. A few lumps are perfectly fine – they’ll bake out, promise!
Step 4: Bake & Cool
Pour your beautiful orange batter into the prepared pan, smoothing it out with a spatula. Sprinkle any remaining chocolate chips on top if you saved some. Bake for 25-30 minutes – you’ll know they’re done when the edges are golden and a toothpick comes out clean (a few moist crumbs are okay, but no wet batter). Here’s the hardest part: let them cool completely in the pan before slicing! I know, I know – the temptation is real, but cutting too soon means messy bars. Worth the wait, though, for those perfect squares of pumpkin-chocolate heaven.
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1-Pot Pumpkin Chocolate Chip Bars: Irresistibly Fudgy & Easy
Fudgy pumpkin chocolate chip bars, also known as pumpkin blondies, mixed entirely in one pot on the stove for easy cleanup.
- Total Time: 40 minutes
- Yield: 12 bars 1x
Ingredients
- 1 cup butter (2 sticks)
- 1 tablespoon pumpkin pie spice* (see note for alternatives)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin (8-oz cup, not pumpkin pie filling)
- 2 teaspoons vanilla (Mexican vanilla preferred)
- ½ teaspoon kosher salt
- 1 large egg
- 2 cups all purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×13 inch pan with nonstick spray or parchment paper.
- Melt butter in a saucepan over medium heat. Add pumpkin pie spice and toast for a few seconds. Remove from heat.
- Stir in granulated sugar, brown sugar, pumpkin puree, vanilla, and salt. Add egg and mix quickly to prevent curdling.
- Add flour and baking powder. Stir gently to combine without overmixing.
- Pour batter into the pan and spread evenly. Sprinkle chocolate chips on top and fold them lightly into the batter.
- Bake for 25–30 minutes until a toothpick comes out clean (no wet batter).
- Cool completely before slicing.
Notes
- Pumpkin pie spice substitute: 1 ½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice (optional).
- Use pure pumpkin puree, not pumpkin pie filling.
- Cooling ensures clean slices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Tips for Perfect Pumpkin Chocolate Chip Bars
After making these bars more times than I can count (my kids keep begging for them!), I’ve picked up some foolproof tricks:
- Parchment paper is your friend – Line that pan with it, letting some hang over the edges. You’ll thank me when your bars pop out in one perfect piece!
- Check your oven temp – Ovens lie sometimes. My old one runs hot, so I always keep an oven thermometer inside. 25 minutes at 350°F is the sweet spot.
- Resist the poking! I know it’s tempting to check every 5 minutes, but opening the oven too much causes temperature drops and uneven baking.
- Storage secret – They stay moist for days in an airtight container, but we never have leftovers long enough to test that theory!
Oh, and a bonus tip? Warm them slightly before serving – the chocolate gets all melty again. You’re welcome.
Serving & Storing Pumpkin Chocolate Chip Bars
Here’s how we enjoy these bars at my house: warm with a scoop of vanilla ice cream melting over the top – pure bliss! They’re also heavenly alongside a hot cup of coffee or spiced chai for the ultimate fall moment. When storing (if they last that long!), keep them in an airtight container at room temp for up to 4 days. For longer storage, freeze the bars between parchment paper – they thaw perfectly in about 30 minutes. A quick 10-second microwave zap brings back that just-baked warmth!
Pumpkin Chocolate Chip Bars FAQs
I get questions about these bars all the time – here are the ones that pop up most often:
Can I freeze pumpkin chocolate chip bars?
Absolutely! They freeze beautifully for up to 3 months. Just wrap individual bars in parchment paper, then pop them in a freezer bag. Thaw at room temp when the craving hits – or microwave for 15 seconds if you can’t wait!
How can I make these dairy-free?
Easy swap! Use plant-based butter (I like the sticks for baking) and dairy-free chocolate chips. The pumpkin keeps them moist without needing any dairy magic.
Why did my bars turn out cakey instead of fudgy?
Two likely culprits: overmixing the batter (stop as soon as flour disappears!) or too much flour. Always spoon and level – packing your measuring cup adds extra flour we don’t need.
Can I use fresh pumpkin instead of canned?
Technically yes, but canned gives consistent moisture and flavor. If using fresh, roast and puree it first, then squeeze out excess water in a kitchen towel – otherwise your bars might be soggy.
Nutritional Information
Nutrition will vary based on specific ingredients, but here’s the estimated breakdown per bar (based on 12 servings): 320 calories, 16g fat (10g saturated), 42g carbs, 2g fiber, 28g sugar, and 3g protein. Enjoy in moderation – though good luck stopping at just one!
Enjoy Your Pumpkin Chocolate Chip Bars!
There you have it – my tried-and-true pumpkin chocolate chip bars that never fail to disappear in record time at my house! I’d love to hear how yours turn out – tag me on Instagram or leave a comment if you try them. Now go grab that spatula and lick the bowl clean (I won’t tell!). Happy baking, friends!
