Pumpkin Chocolate Chip Bars

No big deal, I’m just about to rock your world with these Pumpkin Chocolate Chip Bars!

Pumpkin Chocolate Chip Bars from www.whatsgabycooking.com (@whatsgabycookin)

Do you guys keep cookies, brownies and bars in your freezer like me? They’re there just in case the sweet tooth strikes and you need something in a pinch! Lately my freezer has been stocked with Pumpkin Chocolate Chip Bars and they are EVERYTHING! I just break off a little piece every afternoon when I need a little treat and I’m on my way in 10 seconds flat. All the chocolate chips interspersed into these bars make these majorly delish.

It’s a mash up of a cookie and brownie into Pumpkin Chocolate Chip Bars and really, what more in life could you ask for? They work for breakfast, lunch, dinner and dessert. They make for a gorgeous hostess gift, or a present for your boss or co-workers. They also work really well when you’re all alone and need a treat. Basically, you can’t go wrong. And I’ll be whipping these up on a weekly basis for the next 5 weeks! You’re welcome in advance :)

Fall Fest: Pumpkin Chocolate Chip Bars

Fall Fest: Pumpkin Chocolate Chip Bars


  • 2 cups all purpose flour
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 cups chocolate chips, divided


  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
  3. In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1 1/2 cups of the chocolate chips and mix to combine.
  4. Spray a 13x9 baking sheet with baking spray. Place the mixture into the baking sheet and level it out. Sprinkle on the remaining 1/2 cup chocolate chips.
  5. Bake for 30-35 minutes and then remove from the oven. Let cool before cutting and serving.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. mmm..these look great! congrats on your engagement again. I’m sure it was a great suprise to have your parents there for the fun!

  2. Oh Gaby- what an exciting time that must have been!

    I love the art- (your momma is super talented) and I love the fall inspired deliciousness that is those blondies!

  3. My husband and I just made these and are ready to go into the oven. The batter is AMAZING. . I look forward to making more of your tasty recipes! And congrats on the engagement!

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