There’s something about the scent of pumpkin, cinnamon, and melty chocolate wafting from the oven that takes me straight back to my mom’s kitchen on chilly October afternoons. These Pumpkin Chocolate Chip Bars are pure cozy comfort — soft, cakey, perfectly spiced, and made with a full can of pumpkin. It’s fall baking at its easiest (and most delicious).
In This Guide
Why You’ll Love These Pumpkin Chocolate Chip Bars
These bars are everything you want in a fall treat: super soft, moist, and cake-like with just the right balance of pumpkin spice and melty chocolate chips in every bite. You only need one bowl and a few pantry staples to whip these up, and they’re perfect for potlucks, after-school snacks, or make-ahead treats that get better by the day. Plus, the recipe uses an entire 15 oz can of pumpkin—no awkward leftovers.
Ingredients You’ll Need
Key Ingredients That Make These Bars Moist & Flavorful
Let’s break down the pantry staples and MVPs behind that irresistible texture and taste:
- Pumpkin purée – Not pie filling! This recipe calls for a full 15 oz can of pure pumpkin for max moisture and flavor.
- Butter and applesauce – A combo that keeps the bars rich but tender. Applesauce adds moisture without extra fat.
- Brown sugar – Adds depth and that signature fall flavor.
- Pumpkin pie spice + cinnamon – Warm, cozy spices that bring the pumpkin to life.
- Milk chocolate chips – Sweet and melty pockets of goodness in every bite.
You can swap:
- Applesauce for coconut oil or more butter if needed
- Milk chocolate chips for dark or semi-sweet chocolate
- All-purpose flour with a 1:1 gluten-free blend (with xanthan gum)
How to Make Pumpkin Chocolate Chip Bars
Step-by-Step Instructions
- Preheat oven to 350°F and line or grease a 9×13-inch baking pan.
- Mix dry ingredients: Whisk together 2⅓ cups flour, 1 tbsp pumpkin pie spice, 1 tsp cinnamon, 1 tsp baking soda, and ½ tsp salt.
- Cream wet ingredients: In a large bowl, beat ½ cup softened butter, ½ cup applesauce, ¾ cup granulated sugar, and ¾ cup light brown sugar until smooth.
- Add the egg and vanilla: Mix in 1 large egg and 2 tsp vanilla extract until fully combined.
- Stir in pumpkin: Add the full 15 oz can of pumpkin purée. It may look a little curdled—totally normal!
- Combine: Gradually mix in dry ingredients until just combined.
- Fold in chocolate chips: Stir in 2 cups milk chocolate chips, saving a few to sprinkle on top.
- Bake: Spread batter evenly in the pan, sprinkle with extra chips, and bake for 30–40 minutes. The top should look puffed and dry—check with a toothpick; it should come out with moist crumbs, not raw batter.
- Cool completely (at least 30 minutes) before slicing for clean edges.
Tips for Perfect Results
- Don’t overmix once you add the flour—just stir until everything’s combined.
- Spread the batter evenly in the pan to prevent uneven baking.
- Bars will sink if underbaked—make sure the top is dry and puffed, and toothpick comes out with just crumbs.
- Cool completely before cutting. Trust me—it’s worth the wait.
Storage, Freezing & Make-Ahead Tips
These bars get even better the next day as the spices meld. Here’s how to store them like a pro:
- Store at room temperature in a covered container for 4–5 days.
- To freeze, cut cooled bars and place in an airtight container or zip-top bag. Freeze for up to 2 months.
- Thaw at room temp or give them a quick warm-up in the microwave for that fresh-baked softness.
More Pumpkin Recipes You’ll Love
If you can’t get enough pumpkin this season, here are more cozy favorites from my kitchen:
Try these Decadent Pumpkin Cheesecake Bars for fall gatherings — they’re rich, creamy, and spiced just right.
Make a batch of Easy Pumpkin Muffins your whole family will love — perfect for breakfast or snacking.
Or bake up Soft and chewy Pumpkin Sugar Cookies with classic spices — a sweet, spiced twist on a favorite.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s puréed and not too watery. Excess moisture can throw off the texture, so you may want to blot it gently with paper towels.
Why are my bars sinking in the middle?
This usually means they were underbaked or overmixed. Make sure the center is puffed and a toothpick comes out with moist crumbs—not wet batter.
Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum for the best texture.
Stay connected and see what others are baking by checking out Kai Recipes on Pinterest and Facebook.
Print
Pumpkin Chocolate Chip Bars – Easy, Moist, and Flavor-Packed
- Total Time: 45 minutes
- Yield: 24 bars
Description
Super moist and cake-like, these Pumpkin Chocolate Chip Bars are packed with fall spices, real pumpkin, and melty chocolate chips. A one-bowl recipe that uses a full can of pumpkin and is perfect for make-ahead treats, potlucks, or cozy nights in.
Ingredients
2⅓ cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
½ cup (1 stick) butter, softened
½ cup unsweetened applesauce
¾ cup granulated sugar
¾ cup light brown sugar
1 large egg
2 tsp vanilla extract
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
2 cups milk chocolate chips (plus extra for topping if desired)
Instructions
1. Preheat oven to 350°F. Line or grease a 9×13-inch baking pan.
2. Whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
3. Cream butter, applesauce, granulated sugar, and brown sugar until smooth.
4. Add egg and vanilla; beat until combined.
5. Mix in the pumpkin purée. The mixture may appear curdled—this is normal.
6. Gradually add dry ingredients and mix just until combined.
7. Fold in chocolate chips, reserving some for topping if desired.
8. Spread batter evenly into prepared pan and sprinkle with reserved chips.
9. Bake for 30–40 minutes until center is puffed and a toothpick comes out with moist crumbs.
10. Cool at least 30 minutes before cutting into bars.
Notes
Use either sweetened or unsweetened applesauce—flavor remains consistent.
Salted butter is preferred. If using unsalted, increase added salt slightly.
Bars store well covered at room temp for 4–5 days and taste even better the next day.
They freeze beautifully. Thaw at room temperature or rewarm in the microwave.
Milk chocolate chips are ideal, but semi-sweet or dark chocolate work great too.
Optional add-ins: walnuts, butterscotch chips, or a pinch of nutmeg for extra warmth.
To avoid sinking, make sure bars are fully baked and center looks puffed and dry.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 217
- Sugar: 23g
- Sodium: 144mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg