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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a tender, moist crumb and pockets of melted chocolate. Baked in a 9x13 pan and finished with a light, spiced top for classic fall flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
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, packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat oven to 350F, then grease a 9x13 pan (even coverage helps prevent sticking).
Mix dry and wet batters
  1. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined (no visible spice pockets).
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy (no streaks of sugar).
Combine and bake
  1. Fold the dry mixture into the wet until just combined, then fold in 1-1/2 cups chocolate chips (stop when no dry flour remains).
  2. Spread the batter evenly in the pan, then scatter the remaining chocolate chips over the top for dark pockets.
  3. Bake at 350F for 25-30 minutes until a toothpick comes out clean (golden-orange edges with set centers).
Cool and cut
  1. Cool completely before cutting into bars so the crumb sets and the chocolate stays intact.

Notes

For clean slices, let the pan cool fully on a rack before cutting, and if your kitchen is warm, chill the pan 1-2 hours for extra neat edges. Store airtight at room temperature up to 3 days or refrigerate up to 7 days. Freeze bars up to 2 months, wrapped well, then thaw overnight in the fridge. For a lower-sugar option, use a 1:1 baking brown sugar substitute and reduce granulated sugar slightly (taste the batter before baking).