Irresistible Pumpkin Chocolate Chip Bars Recipe to Savor

There’s something magical about biting into a warm pumpkin chocolate chip bar. The sweet, spiced aroma fills your kitchen, wrapping you in a cozy embrace that’s just perfect for fall. These bars are soft, chewy, and loaded with chocolate chips—an irresistible combination that makes every bite feel like a hug from your grandma.

I remember the first time I made these pumpkin chocolate chip bars; it was a rainy Sunday afternoon. My family gathered in the kitchen, eager to help and taste-test. The joy on their faces as we devoured the warm bars reminded me why food is such an essential part of our lives. Whether it’s Halloween, Thanksgiving, or simply a Tuesday that needs spicing up, these bars are sure to create delightful memories.

The smell wafting through the house when I bake these bars is enough to draw anyone near, making it a family favorite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin for convenience or roast fresh pumpkins for a more intense flavor.

• All-Purpose Flour: This classic choice gives the bars structure; consider using whole wheat for added nutrition.

• Brown Sugar: Brown sugar adds moisture and depth; light or dark varieties work well.

• Granulated Sugar: A touch of white sugar balances the sweetness of brown sugar; adjust to your taste.

• Baking Powder: This leavening agent ensures your bars rise beautifully and stay fluffy.

• Baking Soda: Helps the bars achieve that perfect texture; don’t skip this step!

• Spices (Cinnamon, Nutmeg): These warm spices elevate the flavors; use fresh ground for maximum aroma.

• Salt: Just a pinch enhances all the flavors; don’t underestimate its power!

• Eggs: Eggs bind everything together and provide richness to each bite.

• Chocolate Chips: Semi-sweet or dark chocolate adds indulgence; feel free to mix in white or milk chocolate too!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray for easy removal later.

Mix Dry Ingredients Together: In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. This creates a flavorful base for your bars.

Combine Wet Ingredients: In another bowl, beat together pumpkin puree, eggs, brown sugar, and granulated sugar until smooth. The mixture should be creamy with no lumps.

Add Dry Ingredients to Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; it’s okay if there are a few lumps left!

Toss in Chocolate Chips: Gently fold in those glorious chocolate chips so they’re evenly distributed throughout the batter. The anticipation builds as you prepare for those melty pockets of goodness.

Bake Until Golden Brown: Pour your batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean but slightly moist—this ensures softness!

Now that you have all the steps laid out like an inviting buffet of flavors and aromas waiting to be devoured, it’s time to enjoy those delightful pumpkin chocolate chip bars! Perfectly paired with coffee or tea, they will become your new go-to treat!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Mix dry ingredients separately, then combine with wet ingredients for even distribution.

Add Your Touch

Try adding nuts, dried cranberries, or swapping out chocolate chips for white chocolate or butterscotch to personalize your bars.

Storing & Reheating

Store cooled bars in an airtight container at room temperature for up to five days. Reheat gently in the microwave for a few seconds if desired.

Creating these pumpkin chocolate chip bars reminds me of that one Thanksgiving when my cousin brought her version that was less like a bar and more like a brick! We laughed as we tried to slice it, and now I make sure mine are perfectly soft and gooey.

FAQ

Can I substitute fresh pumpkin for canned pumpkin?

Yes, but make sure it’s well-purged and not too watery for best results.

How do I know when my bars are done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

What can I use instead of eggs in this recipe?

You can use applesauce or flaxseed meal as effective egg substitutes.

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Delicious Pumpkin Chocolate Chip Bars

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Indulge in the delectable warmth of pumpkin chocolate chip bars, where soft, chewy texture meets melty chocolate goodness. Perfect for fall gatherings or cozy nights in, these bars envelop you in a delightful blend of pumpkin spice and sweet chocolate. Whether enjoyed warm from the oven or chilled, they promise a memorable treat with every bite.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, eggs, brown sugar, and granulated sugar until smooth.
4. Gradually fold the dry mixture into the wet ingredients until just combined.
5. Gently stir in the chocolate chips.
6. Pour the batter into the prepared dish and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean but slightly moist.

Nutrition

• Serving Size: 1 bar (70g)
• Calories: 220
• Sugar: 16g
• Sodium: 140mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg