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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, moist crumb and dark chocolate chip pockets throughout. Bake at 350°F in a greased 9x13 pan until a toothpick comes out clean, then cool fully for clean slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x13 pan with a light coating so the bars release cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined and no streaks remain.
Mix the wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth, thick, and glossy.
Combine and add chocolate
  1. Fold the flour mixture into the wet mixture just until combined to keep the crumb tender.
  2. Fold in semi-sweet chocolate chips until evenly distributed like dark pockets throughout the batter.
Bake the bars
  1. Spread the batter evenly in the greased 9x13 pan and level the top for consistent baking.
  2. Bake 25-30 minutes at 350°F until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and cut
  1. Cool completely before cutting so the bars set and slice cleanly without crumbling.

Notes

For the cleanest squares, let the bars cool to room temperature (then chill 30-60 minutes if your kitchen is warm). Store covered at room temperature up to 3 days or refrigerate up to 5 days. Freeze baked bars in a single layer, then bag for up to 2 months; thaw overnight in the fridge. For a lower-sugar swap, reduce granulated sugar to 3/4 cup and keep brown sugar the same (texture may be slightly softer).