Description
Whip up these rich Chocolate Chip Pumpkin Bars! A delightful autumn treat with warm spices and melty chocolate, perfect for cozy gatherings or a sweet snack.
Ingredients
Scale
- Base Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 15 oz (425g) can pumpkin puree (100% pure pumpkin, not pie filling)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- Flavor & Leavening:
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Sweet Add-Ins:
- 1 cup (170g) semi-sweet chocolate chips (plus extra for sprinkling)
Instructions
- Prep Your Pan & Preheat:: First things first, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving a bit of an overhang on the sides. It makes lifting the Chocolate Chip Pumpkin Bars out a breeze later, and trust me, you’ll want that ease. Then, give it a quick spray with non-stick cooking spray, just for good measure. Pop that oven on to preheat to 350°F (175°C) so it’s ready when you are. I always forget to preheat until the batter is mixed, oops!
- Whisk Dry Ingredients:: In a medium bowl, whisk together your all-purpose flour, both sugars (granulated and brown), pumpkin pie spice, baking soda, and salt. Give it a good whisk until there are no clumps of brown sugar and everything looks evenly distributed. This step is important for ensuring all those lovely spices get spread throughout the Chocolate Chip Pumpkin Bars, so don’t rush it like I sometimes do when I’m hungry!
- Combine Wet Ingredients:: Now, in a separate, larger bowl, it’s time for the wet stuff. Add your pumpkin puree, large eggs, vegetable oil, and vanilla extract. Whisk these together until everything is smooth and well combined. You’ll see that gorgeous orange color start to deepen, and honestly, the smell of the pumpkin and vanilla together is just divine. It really sets the stage for those delightful Chocolate Chip Pumpkin Bars.
- Mix Wet & Dry:: Pour the dry ingredients mixture into the wet ingredients bowl. Using a spatula or a wooden spoon, gently mix until just combined. Don’t overmix here, hon! Overmixing can lead to tough Chocolate Chip Pumpkin Bars, and nobody wants that. A few streaks of flour are totally fine; we’re just aiming to bring it all together without developing too much gluten. This is where I usually try to resist tasting the batter, but sometimes a little spoonful “accidentally” makes it to my mouth!
- Fold in Chocolate Chips:: Once your batter is mostly combined, it’s time for the best part: the chocolate chips! Gently fold them into the batter until they’re evenly distributed. I always reserve a small handful to sprinkle on top right before baking, because who doesn’t love seeing those melty chocolate bits on the surface? This step always feels like a little treasure hunt in the batter, searching for those sweet morsels.
- Bake & Cool:: Pour your beautiful batter into your prepared 9×13 inch pan and spread it evenly. Pop it into your preheated oven and bake for 25-30 minutes. You’ll know your Chocolate Chip Pumpkin Bars are ready when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Mine usually takes around 28 minutes. Let them cool completely in the pan on a wire rack before cutting. Trying to cut them warm is a sticky, crumbly mess, trust me, I’ve learned that the hard way!