Pumpkin Chocolate Chip Bars

Our pumpkin chocolate chip bars are a super-quick, ultra-easy dessert to make this fall. Rich with pumpkin flavor, decadent chocolate and autumnal spice, these bars bake up in about 30 minutes and require only a few minutes of prep. But the best thing about these bars? They’re made with just three ingredients.

Ingredients for Pumpkin Chocolate Chip Bars

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• Spice cake mix: Packaged cake mix makes this recipe quick and consistent. Grab your favorite brand at your grocery store. Find the best cake mix for your budget.
• Canned pumpkin: Did you know it’s better to use canned pumpkin instead of homemade pumpkin puree? Pick up one of best canned pumpkin brands for the job.
• Semisweet chocolate chips: Everyone loves pumpkin and chocolate recipes, and these bars are no exception.

Directions

Step 1: Make the batter

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Preheat the oven to 350°F, and grease a 13×9-inch baking pan. In a large bowl, add the cake mix and pumpkin, and, with a good hand mixer or stand mixer, beat on low speed for 30 seconds. Turn up the speed to medium, and beat the mixture for two more minutes. Fold in 1-1/2 cups of the chocolate chips.

Editor’s Tip: Instead of greasing the pan, line your pan with parchment paper, and you’ll be able to easily remove the bars all at once after baking. Make sure you leave a 2-inch overhang on all sides of the pan so you can easily lift the bars out once they’re baked and cooled. It’s just one of many great ways to use parchment paper sheets

Step 2: Bake and cool the bars

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Pour the batter into the prepared pan, and spread it evenly with an offset spatula or a butter knife. Bake the bars until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack, and let the bars cool completely.

Step 3: Decorate with chocolate

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In a microwave, melt the remaining chocolate chips, stopping at 15-second intervals to stir the chocolate so it doesn’t burn. Once the chocolate is completely smooth, drizzle it over the bars. Let stand until the chocolate sets before cutting into the bars.

Editor’s Tip: Dig deep into how to melt chocolate with our Test Kitchen’s guide.

Pumpkin Chocolate Chip Bars Variations

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• Change the chocolate chips: While our recipe calls for semisweet, you can use white, milk, dark or mini chocolate chips.
• Opt for frosting: Completely remove the chocolate chips from this recipe, and make a cream cheese frosting instead. Wait for the bars to cool completely, then slather it on top.
• Go nuts with mix-ins: Add nuts to the batter if you want these bars to have a little pop of crunch.

How to Store Pumpkin Chocolate Chip Bars

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Store pumpkin chocolate chip bars in an airtight container at room temperature for up to four days. Make sure the bars are cooled to room temperature before refrigerating!

Can you freeze pumpkin chocolate chip bars?

Yes, you can freeze pumpkin chocolate chip bars. Allow them to cool to room temperature, then wrap them in a layer of aluminum foil. Store in the freezer for up to two months. Thaw from frozen by allowing these bars to sit at room temperature for about an hour.