Pumpkin Bars With Chocolate Chips

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
45 min

These Pumpkin Bars with Chocolate Chips are a simple and delicious fall dessert that can be customized to your liking and only takes a few minutes to whip up!

I absolutely love almost anything pumpkin flavored, and these pumpkin bars are no exception. They’re dense and moist and lightly pumpkin flavored, which makes them a perfect vehicle for any changes and/or additions you might want to try.

For example, I only sprinkle chocolate chips over the top of the bars, but you could mix them in and have a more pumpkin/chocolate experience. I’ll give you some measurements of potential mix-ins later in the post.

These are a sort of cake/cookie/brownie hybrid, and my husband told me that they taste a little bit like coffee cake, so I’ve been using that as an excuse to have them for breakfast as well as dessert!


Pumpkin Bars With Chocolate Chips
Recipe details
  • 9  BARS
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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Pumpkin Bars with Chocolate Chips
  • 4 eggs, at room temperature
  • 2 cups granulated sugar
  • 1 cup unsalted butter, melted and cooled slightly
  • 1 cup canned pure pumpkin (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chocolate chips
To Make Pumpkin Bars with Chocolate Chips
Preheat the oven to 350 and line an 9x9 baking dish with parchment paper, allowing a little bit of overhang on each side.
In a large bowl using a hand mixer, beat the eggs well. Add the sugar, butter, pumpkin and vanilla extract and mix on medium speed.
Add the flour and spices and beat on low until fully combined.
Pour the batter into the prepared pan, and sprinkle the chocolate chips all over the top of the bars.
Bake for 40 minutes, checking for doneness about 5-10 minutes early. Bars are done when a toothpick inserted into the center comes out clean.
Let the bars cool in the pan for 10 minutes, then remove them using the overhanging parchment paper, and finish cooling on a cooling rack.
  • Bars are best when fully cooled.
  • Store at room temperature covered for 2 days or in the fridge, covered for up to a week.
Sara's Tiny Kitchen
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  • Rebecca Rew Rebecca Rew on Oct 20, 2021

    These look and sound delicious! I would like to make them in a 9x13 pan, do you think I could double the recipe to accommodate that size of pan?

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Oct 21, 2021

      Absolutely! I haven't tested it as a 9x13, so I can't speak to specific baking times, but I would keep a close eye on it after about 30-35 minutes.

      I hope you like it!

  • Kat27626995 Kat27626995 on Oct 22, 2021

    Where’s the butter go in !! Got all the ingredients ready, then went down to the instructions add everything, put in oven , then realized I didn’t add the butter !! So upset just threw it all away.

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Oct 22, 2021

      Kat, I'm so so sorry - I didn't realize that the recipe didn't copy over correctly! I've updated it now, and while I can't fix the first batch, I do hope you'll give the bars another chance!