Description

These Fudgy Pumpkin Chocolate Chip Bars are a decadent twist on classic blondies, combining the rich, moist texture of pumpkin with warm pumpkin pie spices and melty chocolate chips. Perfectly fudgy and bursting with seasonal flavors, these bars are an easy-to-make treat that’s great for fall or any time you crave a comforting dessert.

Ingredients

Scale

Wet Ingredients

1 cup butter (2 sticks)
1 (8-oz) cup canned pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract (preferably Mexican vanilla)
1 large egg

Dry Ingredients

1 tablespoon pumpkin pie spice*
1 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon kosher salt
2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder

Add-ins

1 cup semisweet chocolate chips
1 cup dark chocolate chips

Instructions

Prepare the baking pan: Preheat your oven to 350 degrees F. Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal of the bars after baking.
Melt the butter and toast spices: In a medium saucepan, melt 1 cup of butter over medium heat. When the butter is bubbly and hot, stir in 1 tablespoon pumpkin pie spice and allow it to toast for a few seconds before removing the pan from heat.
Add sugars to butter mixture: Stir in 1 cup granulated sugar and 1 cup packed brown sugar until fully combined.
Add pumpkin puree: Mix in 1 cup canned pumpkin puree. Be sure not to use pumpkin pie filling.
Add vanilla and salt: Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt.
Add egg carefully: Add the egg and stir vigorously right away to prevent curdling. If the mixture is too hot, wait a couple of minutes before adding the egg.
Prepare dry ingredients: In a separate bowl, combine 2 cups all-purpose flour (spooned and leveled) and 1 teaspoon baking powder.
Mix dry into wet: Add the flour mixture to the wet mixture and stir until most lumps disappear. Do not overmix to keep the bars tender.
Pour batter into pan: Transfer the batter into the prepared pan and spread it evenly to the edges.
Add chocolate chips: Sprinkle 1 cup semisweet and 1 cup dark chocolate chips over the top. Gently fold them into the batter using a spatula to incorporate without melting them.
Bake: Bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out clean and edges begin to pull away from the pan.
Cool and slice: Allow the bars to cool completely before lifting them out of the pan using the parchment paper and slicing into squares.
Storage: Store leftover bars tightly sealed at room temperature for 2-3 days, or freeze them in a sealed ziplock bag for up to 3 months. Thaw at room temperature before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to ensure the correct texture and flavor.
For the pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have pre-made pumpkin pie spice.
Using parchment paper to line the pan makes lifting the bars out easier for neat slicing.
Do not overmix the batter to avoid tough bars; stir just until combined.
You can substitute salted butter if unsalted is not available.
These bars freeze well and can be stored in a sealed bag for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (assuming 24 bars)
Calories: 220 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 35 mg

Keywords: pumpkin blondies, pumpkin bars, chocolate chip bars, pumpkin dessert, fall desserts, fudgy blondies