Fudgy Pumpkin Chocolate Chip Bars

These bars are pure fall magic. Fudgy, rich, and packed with pumpkin and chocolate chips. One bite and you’re hooked.

I made them on a rainy day, and wow—they disappeared fast. The pumpkin makes them super soft, and the chocolate? So gooey and melty. It’s like a cozy blanket in dessert form.

They’re sweet, a little spiced, and crazy moist. Perfect with coffee, or just warm from the pan. Honestly, you won’t stop at one.

Let’s get mixing. These bars are calling your name. You’ll thank yourself later!

Why You’ll Love This Recipe

• Fudgy Meets Spiced: These aren’t cakey or crumbly. They’re dense, soft, and packed with moisture from real pumpkin and browned butter.
• Fall Flavor You Can Taste: Pumpkin pie spice, vanilla, and brown sugar give it those warm, comforting notes we all crave this time of year.
• One-Bowl, No-Fuss: The method is beginner-friendly. You whisk, you stir, you bake. That’s it.
• Goes With Everything: Great with coffee, perfect in lunchboxes, or served warm with a scoop of vanilla ice cream.
• Keeps Well: These bars stay soft for days and freeze beautifully, so you can always have a cozy treat ready.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes
• Bake Time: 30 to 35 minutes
• Total Time: About 50 minutes

Servings

• Makes 16 squares from an 8×8 or 9×9 pan. For parties, you can double the recipe and bake it in a 9×13.

Skill Level

• Very beginner-friendly. No mixer. No special tools. Just watch the butter when browning—it goes from golden to burnt fast.

Required Kitchen Tools

To get the texture and flavor just right, make sure you have:

• Medium saucepan – For browning the butter
• Large mixing bowl – To hold all wet and dry ingredients
• Whisk and silicone spatula – Whisk for mixing wet ingredients, spatula for folding in flour and chips
• Measuring cups and spoons – Precision helps, especially with flour and spice
• 8×8 or 9×9 metal baking pan – Lined with parchment for easy lifting
• Toothpick – To test doneness
• Cooling rack – Allows the bars to set properly without sogginess

Ingredients for Fudgy Pumpkin Chocolate Chip Bars

Each ingredient here plays a specific role in giving the bars their fudgy texture and rich flavor:

• 1 cup unsalted butter (2 sticks), browned – Adds a deep, nutty flavor and moist crumb
• 1 tablespoon pumpkin pie spice – A blend of cinnamon, ginger, nutmeg, and cloves for that classic fall warmth
• 1 cup granulated sugar – Balances moisture and sweetness
• 1 cup packed brown sugar – Adds a rich, caramel-like depth and chew
• 1 cup canned pumpkin – Adds moisture, softness, and a mild earthy flavor (make sure it’s not pumpkin pie filling)
• 2 teaspoons vanilla extract – Helps the spices shine and rounds out the sweetness
• 1/2 teaspoon kosher salt – Balances the sweetness and enhances flavor
• 1 large egg – Binds everything together and helps structure
• 2 cups all-purpose flour (spooned and leveled) – Creates the base; don’t pack it or your bars might turn dense
• 1 teaspoon baking powder – Provides gentle lift without making them cakey
• 1 cup semisweet chocolate chips – For balanced sweetness
• 1 cup dark chocolate chips – Adds intensity and contrast to the pumpkin

Variations for Fudgy Pumpkin Chocolate Chip Bars

Want to make it your own? Try these tested swaps and twists:

• Add Crunch: Toss in 1/2 cup chopped walnuts or pecans for texture
• Make It Spicier: Add a pinch of ground black pepper or cardamom for complexity
• Cheesecake Swirl: Mix 4 oz cream cheese with 2 tbsp sugar, swirl into batter before baking
• Gluten-Free Version: Sub all-purpose flour with 1:1 gluten-free baking flour
• Vegan Option: Use plant-based butter, a flax egg (1 tbsp flax + 3 tbsp water), and dairy-free chocolate

How to Make Fudgy Pumpkin Chocolate Chip Bars Step-by-Step Instructions

1. Brown the Butter

Place the butter in a medium saucepan over medium heat. Stir gently as it melts. Keep a close eye—it will foam, then turn golden, and release a nutty smell. Once you see brown specks at the bottom, it’s ready. Remove from heat and cool for 5–10 minutes.

Chef’s Tip: Pour the browned butter into a large bowl to stop the cooking. Don’t skip the cooling step or you might scramble your egg later.

2. Mix the Wet Ingredients

Whisk the cooled brown butter with both sugars until smooth. Add the pumpkin, vanilla, and egg. Whisk again until the mixture looks glossy and well blended.

3. Add the Dry Ingredients

Sprinkle in the flour, pumpkin pie spice, baking powder, and salt. Use a spatula to fold the mixture together just until no dry streaks remain. The batter will be thick.

4. Fold in Chocolate Chips

Add both types of chocolate chips. Gently fold to distribute them evenly throughout the dough. Don’t overmix or you’ll lose that fudgy texture.

5. Bake

Line your baking pan with parchment paper, leaving an overhang for easy lifting. Spread the batter evenly with a spatula. Bake at 350°F (175°C) for 30–35 minutes.

How to Tell They’re Done: The edges should be set and slightly pulled from the sides. The center should jiggle just a bit and a toothpick should come out with a few moist crumbs (not wet batter).

Serving and Decoration

These bars don’t need much—they’re delicious straight from the pan—but a few simple additions can elevate them:

• Dust with powdered sugar for a soft, snowy finish.
• Top with whipped cream or vanilla ice cream when served warm for a cozy dessert.
• Drizzle with melted dark chocolate or caramel sauce if you want a bakery-style look.
• Serve with coffee or warm spiced milk for an afternoon treat or post-dinner comfort.

These work for school snacks, fall potlucks, Thanksgiving dessert tables, or even frozen and reheated for midnight cravings.

How to Store Fudgy Pumpkin Chocolate Chip Bars

Room Temperature:
Store cooled bars in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.

Refrigerator:
They last up to 5 days chilled. This gives them a slightly firmer texture but still fudgy.

Freezer:
Wrap individual bars in plastic wrap, then place in a freezer-safe container or zip bag. Freeze for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

Pro Tip: Don’t slice the entire batch if you’re freezing. Freeze as a whole block, then cut once thawed for cleaner edges.

Tips and Tricks for Success

• Cool the butter: If you mix hot brown butter with egg, it may scramble. Let it cool 5–10 minutes before adding.
• Use fresh pumpkin: Opened cans should be used within 5 days. Stir well before using to keep texture smooth.
• Don’t overbake: Slightly underbaking gives the bars that fudgy, melt-in-your-mouth finish. Keep an eye on the center—it should no longer look shiny but still soft.
• Use parchment paper: This prevents sticking and helps you lift the bars out cleanly.
• Let them cool fully before slicing: If you cut while warm, they’ll fall apart. Cool for at least 1 hour in the pan, or refrigerate for neater bars.

Nutrition

Here’s a general estimate per bar (based on 16 bars from a 9×9 pan):

Nutrient	Amount (per bar)
Calories	~275 kcal
Total Fat	15g
Saturated Fat	9g
Carbohydrates	35g
Sugar	23g
Fiber	2g
Protein	3g
Sodium	90mg

Note: Nutrition facts will vary based on exact brands and variations used.

Fudgy Pumpkin Chocolate Chip Bars FAQs

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked and mashed until smooth. Canned pumpkin is thicker, so if your fresh pumpkin is watery, strain it first or reduce other moisture slightly.

Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free baking flour blend. Avoid almond or coconut flour alone as they’ll change the texture too much.

Can I make this recipe dairy-free?
Yes. Substitute the butter with a plant-based butter alternative and use dairy-free chocolate chips. The bars will still be rich and flavorful.

Why did my bars come out cakey?
Likely overbaking or too much flour. Always spoon and level your flour (don’t scoop with the cup), and remove the bars when the center is still slightly soft.

Do these taste strongly of pumpkin?
No. The pumpkin adds moisture and subtle earthiness but doesn’t overpower the chocolate or spice. Even pumpkin skeptics usually enjoy these.

Can I double this recipe?
Yes. Use a 9×13 pan and extend baking time by 5–10 minutes, checking doneness in the center with a toothpick.

Conclusion

Fudgy Pumpkin Chocolate Chip Bars are one of those recipes you’ll come back to again and again. They’re simple to make but loaded with warm, fall flavor and just the right amount of chocolate. Whether you serve them at a holiday gathering or save them for a quiet night in, they deliver cozy satisfaction every time.

As chefs and food lovers, we can say: this recipe strikes the perfect balance between comfort and indulgence—without any fuss. One bowl. Big flavor. Zero stress.