These Pumpkin Chocolate Chip Bars are a yummy treat that blends sweet pumpkin with rich chocolate chips. They’re chewy and perfect for snack time or dessert!
Making these bars feels like a cozy hug on a plate. I love sharing them with friends and watching their smiles when they get that little chocolate surprise! 🍫
Key Ingredients & Substitutions
Canned Pumpkin Puree: This ingredient gives moisture and flavor. If you prefer, you can use homemade pumpkin puree. Just be sure it’s well cooked and smooth. If you’re in a pinch, mashed sweet potatoes work too!
Unsalted Butter: While I use unsalted for better control over the dish’s saltiness, feel free to substitute with melted coconut oil for a dairy-free option.
Brown and Granulated Sugar: Brown sugar adds moisture and depth. If you’re looking for a healthy option, consider coconut sugar or honey, but adjustments in liquid might be needed.
Chocolate Chips: Semi-sweet chips are classic, but dark chocolate or milk chocolate chips can also be great. For dairy-free bars, use vegan chocolate chips!
How Do I Get My Pumpkin Chocolate Chip Bars Just Right?
The key to moist and flavorful bars is all about timing and mixing. Start by preheating your oven to ensure even baking throughout. Here are some handy tips:
- Mix wet ingredients first to fully incorporate flavors.
- Don’t over-mix the batter after adding dry ingredients. Gently stir until just combined to avoid dry bars.
- Keep an eye on baking time; every oven is different. Check with a toothpick around 25 minutes—it should come out with a few moist crumbs.
Following these steps will help ensure your bars turn out perfectly every time. Enjoy these tasty treats warm or cooled down!
How to Make Delicious Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (175g) semi-sweet chocolate chips (plus extra for topping, if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 25-30 minutes of baking time. Don’t forget to let the bars cool before cutting them; they should sit for at least 15 minutes. In total, set aside about an hour to have everything ready!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). This ensures even baking. Grab a 9×9-inch baking pan and line it with parchment paper or give it a light grease with some butter or cooking spray to prevent sticking.
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the melted butter with brown sugar and granulated sugar. Use a whisk to mix them together until the mixture is nice and smooth. Then, beat in the egg, followed by adding the pumpkin puree and vanilla extract. Stir everything until it’s fully combined and silky.
3. Whisking the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix of dry ingredients will enhance the flavor and texture of your bars.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. It’s important not to over-mix, as this can lead to tough bars.
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the batter for maximum chocolatey goodness!
6. Bake the Bars:
Pour the batter into your prepared baking pan and smooth the top with a spatula. If you’re feeling extra chocolatey, sprinkle some more chocolate chips on top! Bake in the oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with moist crumbs (not wet!).
7. Cooling and Serving:
Once baked, take them out of the oven and let them cool completely in the pan on a wire rack. This usually takes about 15 minutes. After cooling, cut them into squares, and serve up those delicious bars!
Enjoy the warm flavors of pumpkin and chocolate in every bite—these bars are perfect for sharing or keeping all to yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast and puree it until smooth. You’ll need about 1 1/2 cups of fresh pumpkin for this recipe, and it’s best to let it cool before mixing it into the batter.
How Should I Store Leftover Pumpkin Chocolate Chip Bars?
Store your leftover bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week! Just make sure they’re in a sealed container to keep them moist.
Can I Make These Bars Gluten-Free?
Yes, you can! Simply substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum, as that helps with the texture and binding.
What Variations Can I Try with This Recipe?
There are plenty of delicious variations! You can add nuts like walnuts or pecans for some crunch, or try using butterscotch or white chocolate chips instead of semi-sweet chocolate for a twist. Spices like ginger or cloves can also enhance the flavors!