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!

Also if you have not tried my cheesecake cookie bars, you may want to check those out as well!

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

Author: Gaby Dalkin
5 from 27 votes
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. 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 bars


  • 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


  • 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.


I love to freeze these to always have some on hand!

Nutrition Information

Calories: 230kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 149mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1837IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. 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!

  2. 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 9x13" 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.

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

  4. 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!

  5. 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!

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

  7. 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!!

  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. 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?

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