Pumpkin Bars with Chocolate Chips | Easy Fudgy Treat

When the first crisp breeze rolls in, I start craving desserts that fill the kitchen with spice and warmth. These Pumpkin Bars with Chocolate Chips are exactly that rich, fudgy, and packed with cozy flavor. Whether you call them pumpkin blondies or pumpkin chocolate chip bars, they check every single fall baking box. Even better, you don’t need a mixer just one saucepan and 30 minutes in the oven.

Why You’ll Love These Pumpkin Bars with Chocolate Chips

These pumpkin bars (also known as pumpkin blondies) are the kind of dessert you make once and then keep making all fall.
They’re:

• Rich and fudgy, not cakey at all
• Made in one saucepan — no mixer needed
• Packed with warm spices and two kinds of chocolate
• A crowd-pleaser for potlucks, bake sales, or cozy evenings in

The pumpkin keeps the texture moist and dense, while a mix of dark and semisweet chips adds just the right balance of bitter and sweet.

Ingredients You’ll Need

Pantry Basics

You’ll need:

• Butter (salted or unsalted both work)
• Granulated sugar
• Brown sugar (the deeper the better!)
• Vanilla extract
• All-purpose flour
• Baking powder
• One large egg
• Kosher salt

Pumpkin & Spices

For that classic fall flavor, you’ll use:

• Canned pumpkin (not pumpkin pie filling!)
• Pumpkin pie spice (or a homemade mix of cinnamon, ginger, nutmeg, cloves, and allspice)

I like to toast the spices in butter for a few seconds — it brings out this cozy, caramelized aroma that makes a huge difference.

Chocolate Chips

Use:

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

You can mix in white chocolate for a fun twist, or just go all dark if you love a bittersweet bite.

Step-by-Step: How to Make Pumpkin Chocolate Chip Bars

Start by preheating your oven to 350°F. Grease or line a 9×13-inch pan with parchment.

1. Melt the Butter

In a medium saucepan, melt the butter over medium heat. If you want to brown it, keep cooking until it smells nutty and the milk solids toast a little. Add 1 tablespoon of water if browning, since some moisture evaporates.

2. Toast the Spice

Add your pumpkin pie spice straight into the hot butter. Stir for 10–15 seconds — just enough to wake it up.

3. Stir in Sugars

Remove from heat and add both sugars. Stir until smooth and shiny.

4. Add Pumpkin and Vanilla

Mix in the canned pumpkin, vanilla, and kosher salt. The batter will start to look thick and glossy.

5. Add the Egg

Let the mixture cool for a minute if it’s hot. Then, stir in the egg quickly so it doesn’t scramble. The pumpkin helps with moisture, but the egg gives these bars that brownie-like structure.

6. Add Dry Ingredients

Stir in the flour and baking powder until just combined. A few lumps are okay — don’t overmix.

7. Fold in the Chocolate Chips

Pour the batter into the prepared pan. Sprinkle both kinds of chocolate chips over the top, then gently fold them in with a spatula so they don’t melt on contact.

8. Bake

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).

Let your Pumpkin Bars with Chocolate Chips cool before slicing — or sneak one warm if you’re like me and can’t resist that gooey center.

Storage & Freezer Tips

These pumpkin chocolate chip bars keep well:

• At room temperature: Store in an airtight container for 2–3 days
• In the freezer: Wrap tightly and freeze for up to 3 months

These Pumpkin Bars with Chocolate Chips taste amazing warm, but also settle into a fudgy bite as they cool. The chocolate chips get a little soft and gooey again when you reheat them. If you want that fresh-from-the-oven feel, microwave for 10–15 seconds before serving.

Expert Tips & Variations

• Brown the butter for deeper flavor — it adds a subtle nuttiness that’s worth the extra minute.
• Use different chocolates like white chips, peanut butter chips, or even chopped chocolate bars.
• Spice it your way. Swap in a bit more cinnamon or tone down the cloves if you like a milder flavor.
• Why they’re fudgy: Pumpkin acts as part of the egg structure, keeping these bars soft and dense rather than light and cakey.

Pumpkin Chocolate Chip Bars Recipe Card

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More Such Recipes

If you love fall baking, try these too:

• These Spiced pumpkin cookies with chewy texture bring soft warmth in every bite.
• Our Pumpkin cheesecake cookies with a creamy swirl are a hit at every fall gathering.
• Want something more classic? Go for these Classic pumpkin chocolate chip cookies.
• Or treat the family to an Easy pumpkin pie cheesecake for fall gatherings.

FAQ About Making Pumpkin Bars with Chocolate Chips

Final Thoughts

These Pumpkin Bars with Chocolate Chips are everything I love about fall — fudgy, chocolate-packed, spiced just right, and simple enough to make anytime. If you’re craving a quick fall treat, these pumpkin chocolate chip bars are a must. Whether you’re making them for a bake sale, a potluck, or a solo night in with tea and a blanket, they bring comfort in every square.

Want to see more fall bakes and behind-the-scenes kitchen moments? Come find me on Pinterest or follow along on Facebook.