These Pumpkin Chocolate Chip Bars are a lovely treat, blending the warm flavors of pumpkin spice with sweet chocolate chips. They’re moist, soft, and oh so delicious!
I can’t resist sneaking one (or two!) right out of the pan. They’re perfect with a cup of coffee or for a cozy night in. Trust me, your taste buds will thank you! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bars. If you’re looking for a gluten-free option, you can use a gluten-free flour blend instead. Just make sure it’s meant for baking!
Pumpkin Puree: Canned pumpkin works best for convenience, but you can also make your own by roasting pumpkin and blending it until smooth. Just ensure it’s pure pumpkin with no added spices!
Chocolate Chips: Semisweet chocolate chips are classic here, but feel free to switch to dark chocolate, white chocolate, or even milk chocolate if you prefer something sweeter!
Butter: Unsalted butter gives the best control over salt levels, but you can use coconut oil or a plant-based butter substitute for a dairy-free option.
How Do I Achieve the Perfect Texture in My Pumpkin Bars?
The key to keeping your pumpkin chocolate chip bars soft and moist is in how you mix and bake them. Here are some tips:
- Mix gently! When combining wet and dry ingredients, stir just until everything is incorporated. Overmixing can make your bars tough.
- Check for doneness using a toothpick. Insert it into the center; a few moist crumbs are okay, but you don’t want any wet batter.
- Let them cool completely. Cooling allows the bars to set, making them easier to cut into neat squares.
By following these tips, you’ll end up with deliciously soft pumpkin bars every time! Happy baking!
How to Make Pumpkin Chocolate Chip Bars
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and clove)
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. After that, you’ll want to let the bars cool completely, which can take around 30 minutes. So, in total, set aside about 1 hour for making these delicious bars!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, grab an 8×8-inch baking pan and line it with parchment paper, making sure to leave some overhang for easy removal, or you can grease the pan with butter or cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice (or your blend of spices). This helps to ensure even distribution of the leavening agents and spices throughout the bars.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Whisk this mixture until it’s smooth and all ingredients are fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the mixture of dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of your bars.
5. Fold in the Chocolate Chips:
Gently fold in 1 cup of semisweet chocolate chips. This will add delightful little bursts of sweetness throughout the bars!
6. Spread the Batter:
Carefully spread the batter evenly into the prepared baking pan. To make it look extra special, sprinkle a few extra chocolate chips on top.
7. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is set. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
8. Cool:
Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. This usually takes about 30 minutes.
9. Cut and Serve:
After they’ve cooled, carefully lift the bars out of the pan using the parchment paper edges and cut them into squares.
10. Enjoy!
Serve these soft, moist pumpkin chocolate chip bars as a delightful autumn treat or dessert that everyone will love!
Enjoy your cozy, chocolate-studded pumpkin bars! 🎃🍫
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a small pumpkin until soft, then scoop out the flesh and blend it until smooth. Make sure to measure out 1 cup after it’s pureed.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed bananas, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes until thickened). Each of these will work nicely in this recipe.
How Should I Store Leftover Pumpkin Chocolate Chip Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them, where they can last for about a week.
Can I Freeze These Bars?
Yes, you can freeze pumpkin chocolate chip bars! Wrap them tightly in plastic wrap or foil, and place them in a freezer bag. They should maintain their quality for about 2-3 months. Thaw them in the fridge overnight when you’re ready to enjoy them!