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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars are tender, golden-orange bars with dark chocolate chip pockets baked until the center is set and a toothpick comes out clean. This American-style sheet-pan bake combines pumpkin puree with warm spices for a moist crumb and easy cutting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
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
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
Chocolate
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x13 pan with a thin, even coating so the bars release cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until the spices and leaveners are evenly distributed with no visible clumps.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth and glossy.
Combine
  1. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain, then fold in semi-sweet chocolate chips so they’re evenly dotted throughout.
Bake
  1. Spread the batter evenly in the greased 9x13 pan and bake for 25-30 minutes at 350F until a toothpick comes out clean (slightly moist crumbs are okay).
Cool and cut
  1. Cool completely in the pan before cutting so the tender crumb sets and the bars hold their shape.

Notes

For clean slices, let the bars cool to room temperature, then chill uncovered for 30-60 minutes before cutting. Store in an airtight container in the refrigerator for up to 5 days; freeze individually wrapped bars for up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce while keeping the baking soda and baking powder the same.