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Pumpkin Chocolate Chip Bars

Pumpkin chocolate chip bars with a soft orange crumb and fudgy melted chocolate chips. Baked in a greased 9x13 pan until the edges set and the centers stay slightly underdone.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 0.75 cup sugar
  • 0.5 cup butter, melted
  • 2 eggs
Add-ins
  • 1 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F, then grease a 9x13-inch pan so the bars release easily.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, and salt in a bowl until evenly combined and no clumps remain.
Mix the wet ingredients
  1. Whisk pumpkin puree, sugar, melted butter, and eggs until smooth and cohesive.
Combine and fold
  1. Pour the wet mixture into the dry ingredients and combine until a thick batter forms with no dry streaks.
Add chocolate chips
  1. Fold in the chocolate chips so they’re evenly distributed through the batter.
Bake and cool
  1. Bake for 25 minutes at 350°F, looking for set edges with a slightly soft center.
  2. Cool the bars in the pan before cutting so the fudgy chocolate chips and orange crumb firm up.

Notes

Pro tip: for fudgier centers, underbake slightly—start checking at about 22 minutes. Store covered in the refrigerator for up to 4 days; freeze baked bars up to 2 months, thaw overnight in the fridge. For a lower-sugar option, replace sugar with a 1:1 baking sugar substitute (check label for cup-to-cup swap).