No big deal, I’m just about to rock your world with these Pumpkin Chocolate Chip Bars!
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 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
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 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
These look amazing! What is the best way to freeze them and how long will they last in the freezer?
Thanks!
bake, cool, store in an airtight container and freeze for a month or two
Amazing! I will make these on repeat!
SO delicious! Perfect fall dessert.
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!
always ground!! whole cloves are almost never used in a baked good
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!
Love these! How do you recommend storing them, if not freezing. I don’t expect they will last long. 🙂
Girrrrrrl! So good. Way more satisfying than my usual pumpkin choco chip cookie I usually make at this time of year.
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.
Delicious! Turned out perfect and the recipe is super easy:) Thank you so much!
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!
10/10 – I love making these every fall!
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
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.
Easy and delicious!!
Amazing. Def more cake than brownie or cookie but the flavor combination is fantastic!! I’ll probably make another batch using the leftover pumpkin!
Any suggestions on how to make this egg free (allergy)?
never tested it with an egg substitution so I can’t speak from experience
I just made these and can’t stop eating them! The flavor is just delicious. This is my newcfavorite pumpkin recipe now.. thanks!!
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.