by Jen
on October 22, 2020
These pumpkin chocolate chip bars are soft with a cake-like texture. They are full of pumpkin spice flavor and a perfect choice for fall baking.
I first baked these pumpkin chocolate chip bars back in 2009 and posted the recipe on my old food blog, Bakin’ and Eggs. Recently, a reader reached out and told me that baking these pumpkin chocolate chip bars is an annual fall tradition in her house. Once she reminded me of the recipe, I couldn’t get the bars out of my mind so I decided to bring them back and share the recipe here! They are soft, cakey and full of pumpkin spice flavor and a perfect choice for fall baking.
I will start by saying that this is not a “healthy” dessert. We are working with two sticks of butter, sugar, flour and chocolate chips. As I’ve mentioned many times before, I believe that enjoying dessert and sweet treats can be part of a healthy lifestyle.
These pumpkin chocolate chip bars only take 10-15 minutes to prepare and have a relatively short ingredients list of things you probably already have on-hand in your pantry and fridge.
I like to line my baking dish with foil for easy removal from the pan. Note, the batter is so thick you’ll have to do a little spreading here.
These pumpkin chocolate chip bars need about 35-40 minutes of baking time. You’ll know they’re ready when they’re slightly browned on top and starting to pull away from the edges of the pan. Given the cake-like texture of these bars, it’s important to let them cool completely before slicing. I know it’s hard to resist digging in while they’re still warm but if you don’t want them falling apart on you…let them cool!
I promise they’re worth the wait! I’ve never taken these bars anywhere where they haven’t been devoured and I’m always asked for the recipe!
These pumpkin chocolate chip bars are best stored in an airtight container at room temperature and eaten within a few days of baking Oh another note, they’re also VERY good warmed up with some ice cream on top! 🙂
SOFT + CAKEY PUMPKIN CHOCOLATE CHIP BARS
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