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Pumpkin Chocolate Chip Bars

These pumpkin chocolate chip bars are what happen when a brownie and a blondie fall in love with pumpkin spice season.
Prep Time15 minutes
Cook Time28 minutes
Total Time43 minutes
Servings: 16 bars
Calories: 220kcal

Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 tbsp pumpkin pie spice
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree not pie filling
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 cups semisweet chocolate chips, divided

Instructions

  • Preheat oven to 350°F and line a 9x13-inch pan with parchment, leaving an overhang on the sides.
  • Whisk 1 tablespoon pumpkin pie spice into ¾ cup melted butter and let it sit for 1 minute to bloom the spices.
  • Whisk in 1 cup brown sugar, ½ cup granulated sugar, 1 cup pumpkin puree, 1 egg, 2 teaspoons vanilla, and ½ teaspoon salt until smooth.
  • Fold in 2 cups flour and 1 teaspoon baking powder just until no dry streaks remain — don't overmix or the bars turn cakey.
  • Stir in 1¼ cups chocolate chips, spread the batter into the pan, and scatter the remaining ¼ cup chips on top.
  • Bake at 350°F for 26-30 minutes, until a toothpick comes out with a few moist crumbs but no wet batter.
  • Let the bars cool at least 30 minutes in the pan before lifting out and slicing into 16 squares — they firm up as they cool.

Notes

Store covered at room temperature up to 3 days. Freeze cooled, unsliced bars tightly wrapped for up to 3 months.