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 🙂

Pumpkin Chocolate Chip Bars

Yield: About 18-24 bars

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. Mmm, these sound like a perfect simple treat that will really impress people. Even more to add to my pumpkin baking pile, which is great, since I never want to be without pumpkin baking either 🙂

  4. 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!

  5. I must make a disclaimer I don’t like most things that have the traditional “pumpkin pie spices” in them but I love pumpkin! So I made these with a few modifications and they are so delicious… First of all I used whole wheat flou

    1. Sorry this thing is giving me a hard time from my phone… I used whole wheat flour because I was out of regular all purpose… I usually can’t taste a big difference except things are occasionally drier but these weren’t because all the pumpkin… But I replaced the ginger with turmeric, the allspice with cardamom (in the amounts called for) and omitted the cloves entirely and they were so delicious!!! Even if you’ve made them before and/ or like the original flavors, you should give this a try it’s different and unexpected but great!

  6. These look amazing. Is it possible to freeze them? Or how long do you think they will last in the fridge/airproof container? Thanks so much!

    1. they will last about a week in the fridge but they’ll last forever in the freezer!! Just put them in a zip top back and take out as much air as possible

  7. I made these today and the flavor is amazing! They did, however, turn out more cake-like than chewy like a blondie. I’m wondering if I let the mixer mix for too long when I added the egg and pumpkin so the egg ended up getting whipped. Any suggestions/ideas?

    1. these are definitely a bit more cake-like than an actual cookie! I’ll work on a blondie brownie pumpkin bar soon! xox

  8. I made these and thought the flavor was wonderful with all the spices and loads of chips! Didn’t expect it to be so cake-like. Would improve that part. Actually freezing them and eating them frozen made for a better consistency for me!

  9. Looks amazing! The picture shows them on parchment but the recipe doesn’t mention that. Can they be baked on parchment?

    1. yup – you can always bake with parchment rather than greasing the baking pan! Makes removing them extra easy

  10. I made these and everyone loved them! For anyone interested in a smaller amount (though I regretted this after tasting them) I halved the recipe and baked them in my Breville oven in a 9in square pan. They were done at 20-25 minutes. Perfection!

  11. So so good… used dark chocolate chips and was just so rich and yummy. My family had half the pan eaten in no time and my husband never even eats sweets!!!

  12. Just made these today. Made some adjustments due to high altitude baking (increased the flour slightly and decreased the sugars slightly) and they turned out great. So yummy!

  13. made these for work and my small group dinner…..huge hit! love pumpkin everything and these are a definite keeper!!!

  14. These were absolutely delicious!! Whole pan is almost gone in one evening! Thanks for a great recipe!

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