No big deal, I'm just about to rock your world with these Pumpkin Chocolate Chip Bars!
Also if you have not tried my cheesecake cookie bars, you may want to check those out as well!
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
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup brown sugar
- ¾ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 cups chocolate chips divided
Instructions
- 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 ½ cups of the chocolate chips and mix to combine.
- Spray a 13x9 baking sheet with baking spray. Place the mixture into the baking sheet and level it out. Sprinkle on the remaining ½ cup chocolate chips.
- Bake for 30-35 minutes and then remove from the oven. Let cool before cutting and serving.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Have made these several times, they always disappear. I also made a batch and froze them to bring them to my son's new apartment
I've made this recipe every fall for about 5 years now. This recipe is super easy to make and everyone I've made it for absolutely loves it! I've also added butterscotch chips for an added flavor.
Amazing and believe me when I say they got demolished! Also used a glass 13x9 and greased the parchment. Made it easy to lift right out and cut when cooled.
Delicious, can’t get enough so making more. Everyone loves them, will be great Xmas food gift.
I LOVE THIS RECIPE SO MUCH!! I have probably made it a dozen times at this point. My absolute favorite pumpkin treat for the fall. Though, apologies to Gaby, I break her rule about letting them cool completely before eating. They smell so good I can’t really be blamed.
One thing to add is that I’ve halved this recipe and it bakes beautifully in an 8x8, in case anyone is like me and a single household!
This is the best pumpkin dessert I've ever made. They are always a hit with both kids and adults, and they are my favorite. I try to find any excuse I can to make them!
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.
I just made these and can’t stop eating them! The flavor is just delicious. This is my newcfavorite pumpkin recipe now.. thanks!!
Any suggestions on how to make this egg free (allergy)?
never tested it with an egg substitution so I can't speak from experience
Amazing. Def more cake than brownie or cookie but the flavor combination is fantastic!! I'll probably make another batch using the leftover pumpkin!
Easy and delicious!!
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.
Hi! Would I be able to make these with gluten free flour? Thank you and Happy Thanksgiving!
haven't tested it myself to be GF but a cup for cup substitute should be great
10/10 - I love making these every fall!