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There’s something truly magical about the combination of pumpkin and chocolate, a pairing that feels both cozy and a little bit decadent. These aren’t just any pumpkin bars, mind you; they’re a fudgy, dense treat that walks the delightful line between a brownie and a blondie. They capture the very essence of autumn in every single, satisfying bite.
One bite, and you’ll understand why they’re worth every single calorie. They’re the kind of treat that makes you close your eyes for a second, just to savor the moment. The warm spices, the rich chocolate, the incredibly soft texture—it’s a symphony of fall flavors.
Why This Recipe Stands Out
What makes these bars so special is their unique, brownie-like texture. We’re actively avoiding a cakey outcome here, aiming for something far more rich and fudgy. The secret lies in a surprisingly simple method that all happens in one single pot.
That’s right, there’s no need for a mountain of mixing bowls or a stand mixer. You’ll create the entire batter in a saucepan on the stovetop, which not only makes the process incredibly fast but also infuses the flavors beautifully. It’s a clever trick that delivers maximum deliciousness with minimal cleanup.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to baking bliss. Using simple, quality components is key to making these bars truly shine. Here’s everything you’ll need to get started.
- 1 cup (2 sticks) butter
- 1 tablespoon pumpkin pie spice*
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 (8-ounce) cup canned pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla
- 1/2 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
*No pumpkin pie spice? No problem. You can easily make your own blend using pantry staples. The recipe notes provide the perfect combination of cinnamon, ginger, nutmeg, and cloves to create that signature warm flavor.
The Secret to That Fudgy Texture
You might be wondering how a bar with pumpkin gets so fudgy instead of cakey. The answer is a brilliant two-part secret. First, we use melted butter, which, just like in the best brownie recipes, creates a chewier and denser crumb compared to creamed butter.
Second, we only use one single egg. This seems counterintuitive, but pumpkin puree acts in a similar way to eggs in baking, providing moisture and structure. The magical combination of melted butter and minimal egg is what gives these bars their irresistibly soft, almost gooey, texture.
How to make Pumpkin Bars with Chocolate Chips?
Preheat and Prepare Your Pan
Start by preheating your oven to 350 degrees Fahrenheit. This ensures it’s perfectly hot and ready when your batter is mixed. Take a 9×13 inch baking pan and spray it thoroughly with nonstick spray, or, for the easiest cleanup and slicing imaginable, line it with parchment paper.
Melt and Infuse the Butter
Place the butter in a medium saucepan and melt it over medium heat. Now, here’s a pro-tip: while the butter is still hot and bubbly, stir in the pumpkin pie spice. Let the spices toast for just a few seconds—this “wakes them up” and releases their incredible, aromatic oils.
Combine the Wet Ingredients
Remove the pan from the heat and immediately stir in both the granulated and brown sugar. The residual heat will help them dissolve beautifully. Next, add the canned pumpkin puree, vanilla, and kosher salt, stirring until the mixture is smooth and wonderfully fragrant.
Incorporate the Egg and Flour
Now, vigorously stir in the single egg. If your butter mixture is still very hot, let it cool for a minute first to prevent the egg from scrambling. Sprinkle the flour and baking powder over the wet ingredients, and stir just until the lumps disappear. Be careful not to overmix!
Add the Chocolate Chips
This step requires a little finesse. Pour the warm batter into your prepared pan and spread it evenly. Now, generously sprinkle both kinds of chocolate chips over the entire surface. Using your spatula, gently fold them into the batter right there in the pan.
This clever hack prevents the chips from melting completely into the warm batter, ensuring you get lovely, distinct pockets of chocolate in every bite.
Bake to Perfection
Slide the pan into your preheated oven and bake for 25-30 minutes. You’ll know they’re done when the edges just begin to pull away from the pan and a toothpick inserted into the center comes out with no wet batter. A few moist crumbs are perfectly fine, even desirable.
Cool and Slice
This is the hardest part—waiting. Let the bars cool completely in the pan before you attempt to slice them. If you used parchment paper, you can simply lift the entire slab out for clean, easy cutting. But, if you simply can’t resist, a warm, messy scoop straight from the pan is its own kind of reward.
Tips
For an even deeper, nuttier flavor, consider browning your butter. Just continue cooking it over medium heat until it turns a golden amber color and smells incredibly aromatic. Your bars will have a richer hue and a more complex taste.
Feel free to get creative with your chocolate! A mix of semisweet and dark is our favorite, but milk chocolate or even white chocolate chips would be a delightful twist. Pumpkin and white chocolate are a particularly elegant pairing.
If you find yourself without pumpkin pie spice, you can create a blend from scratch. Combine 1.5 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon nutmeg, 1/4 teaspoon cloves, and an optional 1/4 teaspoon allspice. It’s wonderfully fresh and potent.
How to Store and Keep Them Fresh
These pumpkin bars are wonderfully low-maintenance when it comes to storage. Simply keep them in an airtight container at room temperature, and they’ll stay soft and delicious for 2-3 days. You can refrigerate them if you prefer, but they are best enjoyed at room temperature or slightly warmed.
For long-term storage, these bars freeze exceptionally well. Once completely cooled, place them in a sealed freezer bag or container. They’ll keep for up to 3 months, ready to thaw on your counter whenever a pumpkin-chocolate craving strikes.
Perfect Occasions for Serving
These bars are the ultimate versatile treat, fitting for so many moments. They are an absolute must for Halloween parties, potlucks, or as a post-trick-or-treating reward for the adults. Their festive look and flavor also make them a wonderful addition to any Thanksgiving dessert spread.
But don’t relegate them just to holidays. They are a perfect bake-sale superstar, a comforting weekend baking project, or a just-because treat to brighten an ordinary weekday. A pan of these bars has a way of making any occasion feel a little more special.
Ingredient Substitutions and Variations
If you need to make a few swaps, this recipe is quite forgiving. For a gluten-free version, a 1-to-1 gluten-free flour blend typically works very well. You can also use all semisweet or all dark chocolate chips if that’s what you have on hand.
For a fun textural contrast, try folding in a half-cup of chopped toasted pecans or walnuts along with the chocolate chips. The nutty crunch pairs beautifully with the soft, fudgy bar and the rich, melted chocolate.
Pumpkin Bars with Chocolate Chips Recipe
Description
These Fudgy Pumpkin Chocolate Chip Bars—aka Pumpkin Blondies—are rich, moist, and packed with warm fall spices and melty chocolate. Made in just one pot on the stove and baked to perfection, they deliver brownie-like texture with a cozy pumpkin twist. Perfect for Halloween, Thanksgiving, or any day you crave a soft, spiced treat with a chocolatey punch!
ingredients
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray with nonstick cooking spray.
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In a medium saucepan over medium heat, melt the butter. Once melted and still bubbling, add the pumpkin pie spice and toast for 10–15 seconds to enhance flavor. Remove from heat.
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Stir in granulated sugar, brown sugar, and pumpkin puree until smooth.
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Add vanilla, salt, and egg. Stir vigorously until fully incorporated (let mixture cool slightly first if very hot to avoid curdling the egg).
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Add flour (spooned and leveled) but do not mix yet. Sprinkle baking powder over the flour and stir it in with a teaspoon to distribute evenly.
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Gently fold the flour into the wet ingredients until just combined—do not overmix.
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Pour batter into the prepared pan and spread evenly.
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Sprinkle both semisweet and dark chocolate chips evenly over the top. Use a spatula to gently fold them into the batter just enough to incorporate (this prevents melting).
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (no wet batter). Edges should pull slightly from the pan.
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Cool completely in the pan before lifting out and slicing into 24 bars.
Nutrition Facts
Servings 24
Serving Size 1 bar (approx. 2" x 2")
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 13gg20%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 35mgmg12%
- Sodium 160mgmg7%
- Potassium 120mgmg4%
- Total Carbohydrate 38gg13%
- Dietary Fiber 2gg8%
- Sugars 24gg
- Protein 3gg6%
- Calcium 4% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: These bars keep well at room temperature for 2–3 days in an airtight container.
- Freezer-friendly: Cool completely, then freeze in a sealed ziplock bag for up to 3 months. Thaw at room temperature.
- Spice blend tip: No pumpkin pie spice? Use 1½ tsp cinnamon, ¾ tsp ginger, ¾ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
- Chocolate swaps: Try white chocolate chips or a mix of milk and dark for a sweeter twist.
Frequently Asked Questions
Can I use browned butter?
Yes! Browning the butter adds a nutty depth of flavor. Just cook the butter a bit longer until golden-brown bits form and it smells toasty. Let it cool slightly before adding other ingredients.
Why only one egg?
Pumpkin puree acts like an egg in baking—it adds moisture and structure. Combined with melted butter, it creates that fudgy, brownie-like texture without needing multiple eggs.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). The texture will remain soft and fudgy.