Name: Pumpkin Chocolate Chip Bars
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 0.5 cup butter, melted; 0.5 cup brown sugar; 0.5 cup white sugar; 1 egg; 1 teaspoon vanilla extract; 0.5 cup pumpkin puree; 1 cup flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup chocolate chips

Love blondies? Bake a batch of pumpkin chocolate chip bars for the perfect sweet afternoon treat or fall dessert.

A stack of 3 chocolate chip pumpkin dessert bars on a plate.

Disclosure: This blog contains affiliate links. As an Amazon Associate and member of other affiliate programs, Keri Houchin earns a commission from qualifying purchases at no additional cost to you.

Note, this post was published in October 2018; it was updated in 2025 with new photos and to double the chocolate chips.

Chilly fall days mean baking so I can stand next to the warm oven. These pumpkin chocolate chip cookie bars are quick to mix and you don’t even need a stand mixer. The end result is a soft, blondie-like bar that goes perfectly with a mug of hot cocoa and a good book.

I am by nature, cold, about nine months out of the year. And when I’m cold, I want to bake. It’s a tasty alternative to just hiding under a blanket.

Even if you’re not looking for an excuse to turn on the oven, you’ll love how simple this recipe is. I called them cookie bars, but they’re also kind of like blondies. They’re soft and light. Pumpkin is nice with spices like cinnamon and nutmeg, but its real best friend is chocolate.

This recipe is super simple and quick. Basically, mix the wet and add the dry. Pour in a single pan and bake.

If you’re looking for pumpkin desserts to make without the oven, try my pumpkin pudding cups!

A stack of 3 pumpkin chocolate chip bars on a plate beside a glass pan.

How to make pumpkin chocolate chip bars

Ingredients

0.5 cup butter, melted
0.5 cup brown sugar
0.5 cup white sugar
1 egg
1 teaspoon vanilla extract
0.5 cup pumpkin puree
1 cup flour
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup chocolate chips

Instructions

1. Melt the butter and add the sugar.

Preheat the oven to 350 degrees Fahrenheit.

Melt the butter. I put my stick of butter in a large glass bowl and microwaved it for almost a minute until it melted.

Add both sugars to the melted butter and stir to combine.

Mixing melted butter and sugars in a glass bowl with a spatula.

2. Add the rest of the wet ingredients.

Add the egg, vanilla, and pumpkin. Stir together until combined.

Stirring egg, vanilla, and pumpkin puree into the bowl.

3. Add the dry ingredients.

Combine the flour, baking powder and salt and add it to the wet ingredients. Stir together until no flour is visible. The batter will be thick like a brownie or blondie.

Stirring in flour, baking powder, and salt.

Gently fold in the chocolate chips.

4. Bake the bars.

Grease an 8-inch square glass baking dish. Spread the batter into the baking dish and smooth the top. Bake at 350 degrees for about 30 minutes.

Bars are done when a toothpick stuck into the center comes out clean. The bars may still look sticky.

5. Cool and slice.

Let the pumpkin chocolate chip bars cool completely. Slice into squares or rectangular bars.

A pan of dessert bars cut into 9 large squares.

These will keep in an airtight container at room temperature for a few days. Refrigerate if your house is warm. I haven’t tried freezing these, but I would expect them to freeze as well as other blondie/brownie recipes.

A hand holding a sliced bar to show the side stuffed with chocolate chips.

Pumpkin Chocolate Chip Bars Recipe

Yield: 9-12 bars