Fudgy Pumpkin Chocolate Chip Bars – The Coziest Fall Treat

There’s just something about the combination of pumpkin and chocolate that feels like a hug from the inside out. When autumn rolls around, the world seems to trade in its ice cream cones and lemonade for warm spices, golden leaves, and the irresistible aroma of something sweet baking in the oven. That’s where these Fudgy Pumpkin Chocolate Chip Bars come in — a rich, chewy, and indulgent dessert that captures everything you love about fall in one bite.

The best part? These bars are ridiculously easy to whip up. No need to fuss with layering, frosting, or complicated techniques — just mix, bake, and enjoy. They’re the perfect treat to bring to a fall gathering, share with family over coffee, or even tuck into a lunchbox for a cozy mid-day surprise.

Baking pumpkin bars also has a way of filling your kitchen with the most comforting scent — cinnamon, nutmeg, and melty chocolate all mingling together. It’s the kind of recipe that makes you want to slow down, sip some hot cider, and enjoy the season.

Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, egg, and vanilla extract until smooth.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Bring it all together: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Don’t overmix.
5. Add chocolate chips: Fold in the chocolate chips, reserving a handful to sprinkle on top.
6. Bake: Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips over the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and cut: Allow bars to cool in the pan for at least 20 minutes before lifting them out with the parchment overhang. Cut into squares and enjoy!

Tips & Tricks

• For extra gooey bars, slightly underbake and let them finish setting as they cool.
• Use high-quality chocolate chips for the richest flavor.
• Add a swirl of cream cheese for a pumpkin cheesecake twist.

Variations

• Swap chocolate chips for white chocolate or butterscotch chips.
• Add chopped pecans or walnuts for crunch.
• Dust with powdered sugar before serving for a bakery-style touch.

Fudgy Pumpkin Chocolate Chip Bars

Rich, chewy pumpkin bars loaded with melty chocolate chips — the perfect fall dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

Batter

• 1 cup pumpkin puree not pumpkin pie filling
• 1 cup light brown sugar packed
• 1/2 cup unsalted butter melted and cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips plus extra for topping

Equipment

• Mixing bowls
• Baking dish (8×8)
• Whisk
• Spatula

Method

 

1. Preheat oven to 350°F (175°C). Grease and line an 8×8 baking dish with parchment paper.
2. In a large bowl, whisk together pumpkin puree, brown sugar, melted butter, egg, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Stir in chocolate chips, reserving some for topping.
6. Spread batter evenly in pan, sprinkle with reserved chips, and bake 28–32 minutes until set.
7. Cool before slicing into bars.

Notes

For extra fudgy bars, slightly underbake and allow to set while cooling.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pack into lunchboxes for a sweet fall surprise.
• Pair with hot coffee, tea, or apple cider for the ultimate cozy treat.

Storage Information

• Store in an airtight container at room temperature for 3 days.
• Refrigerate for up to 1 week.
• Freeze (wrapped tightly) for up to 2 months. Thaw at room temperature before serving.

FAQ

• Can I use fresh pumpkin instead of canned? Yes, but be sure to cook and puree it until smooth, then strain out excess water.
• Do these taste more like cake or brownies? They’re wonderfully fudgy — denser than cake, chewier than pumpkin bread.
• Can I double the recipe? Absolutely. Use a 9×13-inch pan and add 5–8 extra minutes of baking time.

History / Fun Facts
Pumpkin desserts have been loved in American kitchens since the colonial days, when settlers sweetened pumpkin with molasses and spices. The pairing of pumpkin and chocolate, however, is a more modern delight — one that has become a fall baking staple. These bars capture that tradition and update it with a fudgy, chewy texture that keeps people coming back for more.