Pumpkin Chocolate Chip Cookies or Bars are a cozy fall treat that brings together the warm, spiced flavor of pumpkin with sweet, melty chocolate chips. These treats have a soft, chewy texture and a little bit of that pumpkin goodness in every bite. Whether you bake them as classic cookies or make a pan of bars, they’re perfect for sharing or saving all for yourself.
I love making these when the weather starts to cool down because they fill the kitchen with a wonderful pumpkin spice aroma that feels like a warm hug. What’s great is how easy they are to whip up—just mix everything together, and you’ve got a dessert that quickly disappears! I usually keep an eye on the baking time so they stay soft and gooey rather than too crisp.
My favorite way to enjoy these pumpkin chocolate chip treats is with a big cup of tea or coffee in the afternoon. They’re the kind of snack that makes a regular day feel a little more special. If I’m in the mood, I’ll slice them as bars to share at a gathering, but cookies work just as well for a sweet solo moment. Either way, they always bring a smile!
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin works best for consistent moisture and flavor. If you prefer a fresher option, homemade pumpkin puree is great too, but be sure to drain any extra water.
Butter: Melted unsalted butter gives rich flavor and tenderness. You can swap it with coconut oil or a vegan butter for dairy-free versions.
Brown sugar: Adds moisture and a mild caramel taste. For a healthier twist, try coconut sugar or maple syrup, adjusting the liquid a bit.
Spices: Cinnamon, nutmeg, and ginger bring classic pumpkin warmth. Feel free to add a pinch of cloves or allspice for extra depth.
Chocolate chips: Semisweet chocolate chips balance sweetness with rich cocoa notes. You can use dark chocolate chips if you want less sweetness, or white chocolate chips for a different flavor.
How Do You Make These Bars Soft and Chewy?
The secret to soft pumpkin chocolate chip bars lies in the mixing and baking steps. Follow these tips:
- Mix wet ingredients until smooth, then gently fold in dry ingredients to avoid toughness.
- Don’t overmix the batter; stir just until everything comes together.
- Spread the batter evenly in the pan so it bakes uniformly.
- Bake at 350°F and check at 25 minutes. Insert a toothpick – it should come out with a few moist crumbs, not completely dry.
- Let the bars cool before cutting, so they set well and stay soft when sliced.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for bars, helps them bake evenly and slice easily.
- Parchment paper – makes it simple to lift bars out without sticking or breaking.
- Mixing bowls – one for wet ingredients and one for dry; keeps things organized.
- Whisk and spatula – whisk for dry ingredients, spatula for folding wet and dry together gently.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a nice crunch and earthy flavor.
- Swap semisweet chips for butterscotch or white chocolate chips to change sweetness tone.
- Mix in a teaspoon of espresso powder to boost the chocolate flavor without a strong coffee taste.
- Use pumpkin pie spice instead of individual spices for convenience and balanced flavor.
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup semisweet chocolate chips, plus extra for topping
Time Needed:
Preparing and mixing the ingredients takes about 10-15 minutes. Baking requires 25-30 minutes. Allow an additional 20 minutes for cooling before slicing. In total, you will spend roughly 55-65 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Pan and Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper. This will prevent the bars from sticking and make clean-up easier.
2. Mix Wet Ingredients:
In a large bowl, combine the melted unsalted butter and packed brown sugar. Stir until the mixture is smooth and creamy. Add the pumpkin puree, egg, and vanilla extract, then mix again until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger ensuring all spices are evenly distributed.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet ingredients, stirring gently just until all the flour is absorbed. Be careful not to overmix, as this will keep the bars soft and chewy.
5. Add Chocolate Chips and Spread Batter:
Fold in the semisweet chocolate chips evenly throughout the batter. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle some extra chocolate chips on top for a pretty, melty finish.
6. Bake and Cool:
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan before slicing into bars.
7. Serve and Enjoy:
Cut into squares and serve these soft, delicious pumpkin chocolate chip bars. They are perfect for sharing, but also wonderful all to yourself with a warm drink!
Can I Substitute Pumpkin Puree with Sweet Potato Puree?
Yes! Sweet potato puree works well as a substitute and adds a similar texture and sweetness. Just make sure it’s smooth and not too watery for the best results.
Can I Make These Bars Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just check that your baking powder is gluten-free as well.
How Should I Store Leftover Pumpkin Chocolate Chip Bars?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months.
Can I Use Chocolate Chunks Instead of Chocolate Chips?
Definitely! Chocolate chunks will give bigger pockets of melted chocolate, which many people love. Just fold them in the same way you would chips.
