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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a golden-orange, tender crumb and dark chocolate chip pockets. Baked in a 9x13 pan until a toothpick comes out clean, then cooled completely for neat slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
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 and mix-ins
  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.75 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x13 pan.
Mix dry ingredients
  1. Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
Combine and add chips
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in 1-1/2 cups semi-sweet chocolate chips.
Bake
  1. Spread the batter evenly in the greased pan and scatter the remaining chocolate chips over the top.
Check doneness
  1. Bake for 25-30 minutes at 350F until a toothpick comes out clean.
Cool and cut
  1. Cool completely before cutting into bars so the crumb sets and slices hold together.

Notes

For the cleanest slices, let the bars cool fully at room temperature (about 1-2 hours) before cutting; any warmth makes them crumble. Store airtight in the refrigerator up to 5 days; freeze bars up to 2 months for grab-and-go. For a lighter option, you can replace vegetable oil with an equal amount of unsweetened applesauce, though the texture will be slightly softer.