Pumpkin Chocolate Chip Bars

Jump to Recipe

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 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.

  4. 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!!

  5. 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!

  6. 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.

5 from 27 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating