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

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.

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

103 Comments

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

  2. 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!

  3. 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!

  4. 5 stars
    Love these! How do you recommend storing them, if not freezing. I don’t expect they will last long. 🙂

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

  6. 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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!!

  11. 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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