Can I make Pumpkin Chocolate Chip Bars ahead of time?

Yes! You can bake the bars up to two days in advance. Store them in an airtight container at room temperature, and they’ll stay soft and flavorful. If you want them warm, pop them in the microwave for 10–15 seconds before serving.

Can I freeze Pumpkin Chocolate Chip Bars?

Absolutely. Once cooled, cut the bars into squares and wrap each piece in plastic wrap. Store them in a freezer-safe bag for up to three months. Thaw at room temperature or warm in the oven for a fresh-from-the-oven taste.

Can I use fresh pumpkin instead of canned pumpkin puree?

You can. Just make sure your fresh pumpkin puree is well-drained to prevent excess moisture, which could make the bars soggy. Canned pumpkin tends to be more consistent, but fresh works beautifully when prepared correctly.

How do I keep my bars from being dry?

Avoid overmixing the batter, and check for doneness a few minutes before the suggested bake time. Removing them when a toothpick shows a few moist crumbs ensures they stay soft and tender.

Pumpkin Chocolate Chip Bars: A Cozy Treat for Any Season

Name: Pumpkin Chocolate Chip Bars: A Cozy Treat for Any Season
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons cinnamon; ¾ teaspoon ginger; ½ teaspoon allspice; ½ teaspoon ground cloves; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, room temperature; ½ cup brown sugar; ¾ cup white sugar; 1 large egg; 2 teaspoons vanilla extract; 1 cup pumpkin puree; 2 cups chocolate chips, divided

Ingredients

Scale

2 cups all-purpose flour

1 ½ teaspoons cinnamon

¾ teaspoon ginger

½ teaspoon allspice

½ teaspoon ground cloves

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, room temperature

½ cup brown sugar

¾ cup white sugar

1 large egg

2 teaspoons vanilla extract

1 cup pumpkin puree

2 cups chocolate chips, divided

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, whisk flour, cinnamon, ginger, allspice, cloves, baking soda, and salt.

3. In a stand mixer, cream butter, brown sugar, and white sugar until fluffy.

4. Add egg, vanilla, and pumpkin puree; mix until smooth.

5. Fold dry ingredients into wet mixture until just combined.

6. Stir in 1 ½ cups chocolate chips.

7. Spread batter into greased 13×9-inch pan.

8. Sprinkle remaining chocolate chips on top.

9. Bake for 30–35 minutes until edges are golden and a toothpick has moist crumbs.

10. Cool completely before slicing.

Notes

For best results, avoid overmixing the batter.

Store in an airtight container for up to 4 days.

Freeze individually wrapped bars for up to 3 months.

Author: Emily Frost
Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 245
Sugar: 21g
Sodium: 135mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg