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Soft & Cakey Pumpkin Chocolate Chip Bars

Soft & Cakey Pumpkin Chocolate Chip Bars

A recipe for pumpkin chocolate chip bars that are soft, cakey and full of pumpkin spice flavor.

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I first baked these pumpkin chocolate chip bars back in 2009 and posted the recipe on my old blog. Last week 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.

Soft & Cakey Pumpkin Chocolate Chip Bars

Before I get going on this post, let’s me just go ahead and warn you that this is not a “healthy” dessert. We’ve got two sticks of butter, sugar, flour and chocolate up in here today. As I’ve mentioned many times before, I think part of living a healthy lifestyle is being able to splurge from time-to-time…especially with homemade treats! πŸ™‚

Soft & Cakey Pumpkin Chocolate Chip Bar Batter

These pumpkin chocolate chip bars take less than 10 minutes to prep and feature a relatively short ingredients list and things you probably already have on-hand in your pantry and fridge. The finished batter is super thick.

Soft & Cakey Pumpkin Chocolate Chip Bar Batter

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.

Soft & Cakey Pumpkin Chocolate Chip Bars

After about 35-40 minutes in the oven, the pumpkin chocolate chip bars are ready to go. They’ll be slightly browned on top and starting to pull away from the edges of the pan. You’ll let them cool in the pan before cutting. I wanted to take this shot to show you how easy it is to bake with foil in a pan. See how easily the bars are to remove from the pan and to get away from the foil?

Soft & Cakey Pumpkin Chocolate Chip Bars

Cut them up!

Soft & Cakey Pumpkin Chocolate Chip Bars

And serve!

Soft & Cakey Pumpkin Chocolate Chip Bars

One last note about the texture of these pumpkin chocolate chip bars…despite the thick batter, these are NOT brownie- or blondie-like in texture. They are much more cake-like and have a pretty tender crumb. You definitely want to check to be sure they are baked all the way through and let them cool before slicing. They’re best eaten within a few days of baking them and you’ll need to package them carefully if you’re going to transport. Oh another note, they’re also VERY good warmed up with some ice cream on top! πŸ™‚

Soft & Cakey Pumpkin Chocolate Chip Bars

From at

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Prep: Cook: Yield: 18 barsTotal:

A recipe for pumpkin chocolate chip bars that are soft, cakey and full of pumpkin spice flavor.

You'll Need...

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1/4 cups brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree (make sure you’re using 100% pumpkin and not pumpkin pie mix)
  • 1 package (12 ounces) semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 x 13 baking dish by lining it with aluminum foil, shiny side down, leaving about a 1-inch overhang on the edges. Grease foil with cooking spray or butter.
  3. In a bowl, mix together flour, pumpkin pie spice, baking soda and salt. Set aside.
  4. In the bowl of a stand mixer, cream butter and sugars on medium-high for about 3 minutes, until lightened in color and fluffy. Beat in egg and vanilla until just combined. Beat in pumpkin puree.
  5. Reduce speed to low and slowly mix in flour mixture until just combined.
  6. Stir in chocolate chips.
  7. Pour batter into prepared pan and spread to ensure it’s even.
  8. Bake until the edges begin to pull away from the foil and a toothpick inserted in the middle comes out clean. About 35-40 minutes.
  9. Let cool in pan. Once cool, lift foil from pan and cut squares.

Additional Notes

Recipe adapted from Martha Stewart.

{ 11 comments… add one }
  • Lauren C October 26, 2016, 11:00 am

    It’s like you knew I had multiple cans of Trader Joe’s pumpkin in my pantry and was looking for something yummy to make with them. These look amazing – thanks for sharing!

    • Jen DeCurtins October 26, 2016, 2:17 pm

      Let me know how they turn out if you try them!

      • Lauren C October 29, 2016, 7:17 am

        Made these last night (I try to limit dairy, di I subbed in a mix of coconut oil and applesauce for the butter) and they are so DELICIOUS! Both the hubs and I really enjoyed them. They’ll be joining our dessert rotation for sure.

  • Alaina October 26, 2016, 11:57 am

    Totally making these for my family’s “Soupsgiving” this year!! πŸ™‚

    • Jen DeCurtins October 26, 2016, 2:16 pm

      I like the sound of “soupsgiving!” Also, biggest congrats to you and David on your exciting news!

  • Rosie October 26, 2016, 1:07 pm

    Perfect for the pumpkin carving party I am attending this weekend. Can’t wait to bake them-thank you!

    • Jen DeCurtins October 26, 2016, 2:15 pm

      Yay! Let me know how they turn out and that party sounds fun!

  • maya October 26, 2016, 1:27 pm

    I’m so addicted to pumpkin pie filling (not the pie, I find the pastry to heavy), that I had to ban myself from making it throughout spring and summer, and yay, the time has come to have it again! I just pour the filling into ramekins and serve as is or with a bit of whipped cream. These bars look like a perfect alternative, and I will be making them for this Halloween. Might even give some to kids who come trick or treating (but only if they are fast enough). Thank you Jen for sharing this recipe because I missed it earlier. I hope you are doing well. All the best πŸ™‚

    • Jen DeCurtins October 26, 2016, 2:14 pm

      Oh yum to your crustless pumpkin pie. That’s sounds so yummy and I’m smiling that you had to ban yourself from making it during the summer months! πŸ™‚

  • Rebecca October 27, 2016, 12:38 pm

    Yum! I’ve been in a baking kind of mood, I might have to try these out!

  • Julie October 27, 2016, 2:12 pm

    Thanks for the recipe! My daughter made them last night and they are amazing!!!

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