If there’s one thing I’ve learned since becoming a mom, it’s that dessert doesn’t need to be complicated to be unforgettable. These fudgy pumpkin chocolate chip bars were born out of a rainy day, two restless kids, and a half-can of pumpkin puree staring at me from the fridge. I wanted something cozy, something chocolatey, and—let’s be honest—something I could mix in one bowl while refereeing a sibling Lego war. What came out of the oven was pure fall magic. These bars are soft, spiced, and loaded with gooey chocolate in every bite. The best part? No mixer. No fuss. Just fudgy bliss.
You’ll Love These Pumpkin Chocolate Chip Bars
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Pumpkin + Chocolate = Perfect Fall Pairing
There’s just something unbeatable about the way pumpkin spice hugs melty chocolate chips. The moist, cakey texture of the pumpkin creates a bar that’s somewhere between a brownie and a blondie. It’s not quite cake, not quite cookie—it’s the perfect in-between. And when you’re craving that warm, cozy fall flavor without committing to a pie or hours in the kitchen, these fudgy pumpkin chocolate chip bars are the answer.
In fact, if you’ve already tried your hand at pumpkin chocolate chip cookies or pumpkin brownies, you’ll notice these bars have a deeper pumpkin flavor and an ultra-tender crumb. The edges get chewy, the centers stay soft, and the aroma that fills your kitchen? Worth baking for that alone.
Quick, No-Fuss Recipe for Busy Bakers
You don’t need a mixer or any fancy steps. Just melt the butter, stir in ingredients, and bake. Even better? This recipe uses one bowl, one spatula, and zero stress. It’s great for baking with kids or prepping ahead for fall gatherings. Whether you’re hosting a Halloween party or bringing dessert to a cozy dinner, these bars slice clean, stack well, and please even the pickiest pumpkin skeptics.
They pair perfectly with your favorite coffee or even a mug of pumpkin cold foam on a crisp afternoon. Just imagine a plate of these bars next to a warm drink while the leaves fall outside—that’s the kind of moment these bars were made for.
Ingredients and How to Make Fudgy Pumpkin Chocolate Chip Bars
Everything You Need to Make These Bars
These fudgy pumpkin chocolate chip bars use simple pantry ingredients, making them perfect for last-minute fall baking. The pumpkin adds moisture and flavor, while brown sugar and melted butter bring richness and chew. You’ll love how easy it is to pull these together—just one bowl and a spatula.
Here’s what you’ll need:
| Ingredient | Why It’s Used |
|---|---|
| Pumpkin puree | Adds moisture, flavor, and natural sweetness |
| Melted butter | For rich, fudgy texture without a mixer |
| Brown sugar | Adds deep caramel notes and chew |
| Egg yolk | Helps bind without making it cakey |
| Pumpkin pie spice + cinnamon | Delivers warm, cozy fall flavor |
| All-purpose flour | Just enough to hold the bars together |
| Chocolate chips | Melty pockets of goodness in every bite |
Optional add-ins include a sprinkle of flaky salt or a swirl of cream cheese for a cheesecake-like twist.
Step-by-Step Instructions (With Tips!)
You’re just a few simple steps away from a pan of soft, fudgy pumpkin bars. Here’s how to bring it together:
- Preheat and Prep
Set your oven to 350°F. Line an 8×8 baking pan with parchment for easy lift-out. If you’ve made apple cinnamon blondies before, you’ll notice the same prep ease here. - Melt the Butter
In a large bowl, melt your butter. Let it cool slightly so it doesn’t scramble the egg. - Mix in Wet Ingredients
Stir in the brown sugar, pumpkin, egg yolk, and vanilla. Whisk until glossy and well combined. - Spice it Up
Add your pumpkin spice, cinnamon, and salt. Stir to distribute evenly—don’t skip this step! - Fold in the Flour
Mix in the flour gently until no dry streaks remain. Don’t overmix. Overworking the flour can make the bars dry. - Add Chocolate Chips Last
Fold in your chocolate chips. Reserve a handful to press on top for picture-perfect bars like these caramel apple cider cookies. - Bake Until Just Set
Bake for 25–30 minutes or until the edges are set and the center is soft but not jiggly. A toothpick should come out with moist crumbs, not wet batter. - Cool and Slice
Let the bars cool in the pan before slicing into clean squares. They’re easiest to cut once fully cooled, though warm pieces are pretty irresistible.
Storing and Serving Fudgy Pumpkin Chocolate Chip Bars
How to Store Pumpkin Bars for Maximum Freshness
Once you’ve baked these fudgy pumpkin chocolate chip bars, keeping them moist and flavorful is key. You can store them at room temperature for up to 3 days in an airtight container. If your house runs warm, consider placing them in the fridge, but make sure to let them come to room temp before serving to restore their soft, gooey texture.
Want to plan ahead? These bars freeze beautifully. Wrap each slice in parchment and place in a sealed freezer bag or airtight container. When you’re ready to enjoy, just defrost on the counter or warm briefly in the microwave. They taste just as fresh and fudgy even weeks later.
These bars are perfect for fall parties, lunchbox treats, or quiet evenings at home with a cozy drink. Pair a slice with spiced cider or one of your favorite baked apple fritters for a full-on autumn dessert moment. And if you’re serving a crowd, doubling the batch in a 9×13 pan works like a charm.
More Fall Desserts to Bake Next
If this recipe’s got you in a fall baking mood, you’re in good company. Pumpkin and spice are basically the baking season’s power duo, and there’s no shortage of ways to use them. For example, pumpkin bars with cream cheese frosting are a great option when you want something a bit more indulgent.
For a twist on traditional cookies, give apple pie oatmeal cookies a try. They’re soft, chewy, and feel like a slice of apple pie in every bite. These treats make excellent additions to fall bake sales, Thanksgiving dessert tables, or lazy Sunday afternoons with family.
And let’s be real—once you taste how fudgy and rich these pumpkin chocolate chip bars are, you’ll be finding every excuse to bake another batch.
FAQs About Fudgy Pumpkin Chocolate Chip Bars
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but be sure to drain and mash it very well to match the consistency of canned puree. Watery fresh pumpkin can throw off the texture. Roast and strain your pumpkin for best results.
Why are my pumpkin bars too cakey instead of fudgy?
The number one reason pumpkin bars come out cakey is too much flour or egg. This recipe uses only one egg and melted butter to keep the texture dense and brownie-like. Be sure not to overmix, and measure flour correctly using the spoon-and-level method.
Can I make these bars gluten-free?
Absolutely. Use a 1:1 gluten-free baking flour blend that includes xanthan gum. The fudgy texture actually works well with gluten-free substitutes, and many bakers report success without any flavor loss.
Do pumpkin chocolate chip bars need to be refrigerated?
Nope, not unless your kitchen is especially warm. These fudgy pumpkin chocolate chip bars stay fresh on the counter in an airtight container for up to 3 days. If refrigerated, let them come to room temp before serving for best flavor and softness.
The Bottom Line: A Fall Must-Bake
These fudgy pumpkin chocolate chip bars aren’t just a dessert—they’re a vibe. With warm spices, gooey chocolate, and that soft, brownie-meets-blondie texture, they’re everything you want in a cozy fall bake. Whether you’re a beginner or seasoned baker, you’ll love how simple and satisfying this recipe is.
The fact that you only need one bowl and no mixer makes it even better. If your family is anything like mine, the hardest part will be waiting for them to cool before digging in. But as my daughter says with chocolate on her face, “It’s worth it.”
So preheat your oven, grab that can of pumpkin, and let’s make a batch of memories—one square at a time.
Print
Fudgy Pumpkin Chocolate Chip Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Super soft and rich, these fudgy pumpkin chocolate chip bars are a one-bowl fall favorite with gooey chocolate in every bite.
Ingredients
1 cup pumpkin puree
1 cup melted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp kosher salt
2 cups all-purpose flour
1 tsp baking powder
1 cup semisweet chocolate chips
1 cup dark chocolate chips
Instructions
1. Preheat oven to 350°F and line an 8×8 pan with parchment paper.
2. In a large bowl, melt butter and let cool slightly.
3. Stir in brown sugar, white sugar, pumpkin, egg yolk, and vanilla.
4. Add cinnamon, pumpkin spice, and salt.
5. Fold in flour and baking powder gently—don’t overmix.
6. Add chocolate chips, reserving a handful for topping.
7. Spread into the pan and smooth top. Sprinkle reserved chips.
8. Bake 25–30 minutes, until edges are set and center is soft.
9. Cool completely before slicing into squares.
Notes
Use canned pumpkin, not pumpkin pie filling.
Let bars cool fully for clean cuts.
Freeze up to 3 months for make-ahead desserts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 23g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg