Fudgy Pumpkin Chocolate Chip Bars Recipe

Introduction

These fudgy pumpkin chocolate chip bars, also known as pumpkin blondies, combine the warm flavors of pumpkin and pumpkin pie spice with melty chocolate chips for a delicious fall treat. Soft, moist, and full of cozy spices, they’re perfect for a snack or dessert any time of year.

Ingredients

• 1 cup butter (2 sticks)
• 1 tablespoon pumpkin pie spice
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 1 (8-oz) cup pumpkin puree (canned, not pumpkin pie filling)
• 2 teaspoons vanilla (Mexican vanilla recommended)
• 1/2 teaspoon kosher salt
• 1 large egg
• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Spray a 9×13 inch pan with nonstick spray or line it with parchment paper for easy removal and slicing later.
2. Step 2: In a medium saucepan, melt the butter over medium heat. Use salted or unsalted butter as you prefer.
3. Step 3: When the butter is hot and bubbly, stir in the pumpkin pie spice. Let it toast for a few seconds, then remove the pan from heat.
4. Step 4: Stir in the granulated sugar and brown sugar until combined.
5. Step 5: Add the pumpkin puree and mix well. Avoid using pumpkin pie filling here.
6. Step 6: Mix in the vanilla extract and kosher salt.
7. Step 7: Add the egg and stir vigorously immediately to prevent curdling. If the mixture is very hot, let it cool slightly before adding the egg.
8. Step 8: In a separate bowl, combine the flour and baking powder. Add this to the wet mixture but do not stir yet.
9. Step 9: Stir the flour into the wet ingredients just until most lumps disappear. Avoid overmixing to keep the bars tender. Do not add chocolate chips yet.
10. Step 10: Pour the batter into the prepared pan and spread it evenly to the edges.
11. Step 11: Sprinkle the semisweet and dark chocolate chips evenly over the top. Use a spatula to gently fold some chips into the batter so they are partially incorporated and partially on top.
12. Step 12: Bake for 25-30 minutes. The bars are done when a toothpick inserted in the center comes out clean of wet batter and the edges begin to pull away from the pan.
13. Step 13: Allow the bars to cool before lifting them out using the parchment paper and slicing. They can also be enjoyed warm if you prefer.

Tips & Variations

• Use parchment paper to line your pan for easy removal and neat slicing.
• For extra spice flavor, add a pinch of cinnamon or nutmeg along with the pumpkin pie spice.
• Try mixing in chopped nuts like walnuts or pecans for added texture.
• Substitute half the chocolate chips with white chocolate chips for a different twist.

Storage

Store leftover bars in an airtight container at room temperature for 2-3 days to keep them moist. These bars freeze well—place them in a sealed ziplock bag and freeze for up to 3 months. Thaw at room temperature in the sealed bag before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but you’ll need to cook and puree it first until smooth. Make sure it’s thick and not watery to avoid altering the batter consistency.

Why should I not use pumpkin pie filling?

Pumpkin pie filling contains added sugars and spices that can throw off the flavor balance and texture of the bars. Canned pure pumpkin puree is plain and works best for baking.

Fudgy Pumpkin Chocolate Chip Bars Recipe

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★★★★★

4.8 from 148 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 12–16 bars 1x

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Description

These Fudgy Pumpkin Chocolate Chip Bars, also known as Pumpkin Blondies, are a delectable autumn treat combining the rich flavor of pumpkin with the indulgence of two types of chocolate chips. With a moist, dense texture similar to brownies, these bars deliver warmth from pumpkin pie spice and a perfect balance of sweet and fudgy, ideal for a cozy dessert or snack.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (2 sticks)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract (Mexican vanilla preferred)

Dry Ingredients

• 1 tablespoon pumpkin pie spice (or substitute with cinnamon, nutmeg, cloves, and ginger)
• 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

Other Ingredients

• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray or line it with parchment paper for easy removal of the bars later.
2. Melt Butter and Infuse Spice: In a medium saucepan, melt the butter over medium heat until bubbly and hot. Add the pumpkin pie spice and let it toast in the butter for a few seconds, then remove from heat to prevent burning.
3. Add Sugars: Stir in the granulated sugar and packed brown sugar into the spiced butter until well combined.
4. Add Pumpkin and Flavorings: Mix in the canned pumpkin puree, avoiding pumpkin pie filling, followed by the vanilla extract and kosher salt.
5. Incorporate Egg: Add the egg to the hot mixture and stir vigorously immediately to prevent curdling. If the mixture feels too hot, allow it to cool slightly before adding the egg.
6. Prepare Flour Mixture: In a separate bowl or directly in the pan, combine the all-purpose flour with baking powder, stirring them together before adding to the wet ingredients.
7. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and stir just until most lumps disappear. Be careful not to overmix to keep the bars tender.
8. Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it evenly to the edges.
9. Add Chocolate Chips: Sprinkle both the semisweet and dark chocolate chips over the top, then use a spatula to gently fold them into the batter, incorporating them without melting.
10. Bake: Place the pan in the oven and bake for 25-30 minutes. The bars are done when a toothpick inserted into the center comes out clean or with only moist crumbs, and the edges begin to pull away from the pan.
11. Cool and Slice: Allow the bars to cool completely before lifting with the parchment paper and slicing into squares. Alternatively, enjoy warm if desired.
12. Storage: Store leftover bars in an airtight container at room temperature for 2-3 days to prevent drying. For longer storage, freeze in a sealed ziplock bag for up to 3 months and thaw at room temperature before serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
• Mexican vanilla adds a richer flavor but any pure vanilla extract will work.
• Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, cloves, and ginger if unavailable.
• Do not overmix the batter to keep the bars fudgy rather than cakey.
• Line the pan with parchment paper for easier removal and slicing.
• Leftovers freeze well and thaw quickly at room temperature without compromising texture.
• Chocolate chips added last help maintain their shape and prevent premature melting into the batter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert, Snack, Bars
• Method: Baking
• Cuisine: American

Keywords: pumpkin bars, pumpkin blondies, chocolate chip bars, pumpkin dessert, fall dessert, easy pumpkin recipe, fudgy pumpkin bars