Pumpkin Chocolate Chip Bars

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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 🙂

Pumpkin Chocolate Chip Bars

5 from 19 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 18 -24 bars


  • 2 cups all purpose flour
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground 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


  • Preheat your oven to 350 degrees F.
  • 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.
  • 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.
  • Spray a 13×9 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.
  • 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


  1. I made these today and the flavor was great. I baked them for 35 minutes as directed and they were very soft almost cake like. I wanted to see if this was how they were supposed to be or if I should bake them longer next time. I was expecting more of a brownie or chocolate chip cookie bar consistency. Thanks.

    1. they are more cake like – soft and a bit fluffy! Not quite dense like a brownie but girl, I am into that and will create a pumpkin blondie brownie recipe for you

  2. 5 stars
    Omg these pumpkin chocolate chip bars! I’ve legit made them 4 times already. ‍♀️ . Don’t care. Will again for thanksgiving! Sooo good!

  3. 5 stars
    I made this for a small dinner party with 8 adults and it was almost entirely gone by the end of the night. So perfect for fall!

  4. Hi Gaby,
    I can’t wait to make, but I don’t have all the spices. Can I substitute the equal amount of pumpkin pie spice for the cinnamon, etc?

  5. Hi Gaby,
    I was wondering what can I add to this recipe instead of the chocolate chips. Chocolate allergy in the family.
    Thank you

  6. 5 stars
    Just made a batch of these tonight. The fluffy texture makes them not too sweet. They are a perfect fall treat to eat in front of the fireplace, as it snowed here today. I’m not even waiting for them to cool from the oven~yum!

  7. Any chance of adding a couple of over-ripe bananas to the mix, (I happen to have a couple on hand), maybe swapping for some of the pumpkin?

  8. 5 stars
    These are so delicious! I love perfect spice blend and the softness of the bars. First batch we ate warm with a spoon…could not wait! Second time, I waited for them to cool and cut into appropriate portions. Thanks for this recipe! It’s a gem.

  9. 5 stars
    I get so excited every fall to make these! They are SO GOOD. Everyone around me also can’t wait until I make them – always a crowd pleaser! I end up having to make multiple batches to please everyone, LOL – friends, family and coworkers! Don’t sleep on these bad boys!!

  10. These look amazing! What is the best way to freeze them and how long will they last in the freezer?

  11. 5 stars
    I made these and they were so delicious… I wasn’t sure if cloves were supposed to be ground or whole. I omitted bc I figured my kids wouldn’t like the taste.
    Soooooooo gooooood!

  12. These were delicious! My brother and dad were very skeptical about them but quickly turned into fans. I had to substitute nutmeg for allspice. Who knew chocolate and pumpkin were such a great combination. I will make these again! Thank you!

  13. Girrrrrrl! So good. Way more satisfying than my usual pumpkin choco chip cookie I usually make at this time of year.

  14. 5 stars
    Just pulled these out of the oven and had to try them. They are really good!
    I made them as a treat for volunteers at an event I’m helping with tomorrow and I think they will be popular. They are more cake like than bar in texture. I used a glass 9×13″ baking dish lined with parchment which I lightly greased with butter (the pan and the parchment). Cooked for 30 mins and checked at 25 as I was worried the glass would cause them to cook too fast. They turned out fine.

  15. 5 stars
    These bars are so delicious! I dropped some off at my parent’s house the other day and they both texted me with requests for more!! Thanks for the great recipe!

  16. 5 stars
    Funny story- I made these and gave some to my sister who loved them so much she asked for the recipe so I set her here. She asked what I did
    With the rest of the pumpkin purée, confused I asked what she meant. That’s when I noticed I added an entire can, not just the 1 cup t recipe calls for but it was a very happy accident. I don’t know what the texture is suppose to be like if you follow the recipe exactly, but these were moist and delicious and a family favorite.

  17. 5 stars
    Amazing. Def more cake than brownie or cookie but the flavor combination is fantastic!! I’ll probably make another batch using the leftover pumpkin!

  18. 5 stars
    I just made these and can’t stop eating them! The flavor is just delicious. This is my newcfavorite pumpkin recipe now.. thanks!!

  19. 5 stars
    My husband’s coworkers devoured these in record time! They were really good fresh out of the oven and equally good the next day.

    I used a baking sheet pan lined with parchment paper and trader joe’s organic pumpkin. I have a convection oven and the recipe took 30 minutes as indicated.

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