Pumpkin chocolate chip bars are the quintessential fall treat. The warm spice of cinnamon and nutmeg, the sweetness of pumpkin, and the bursts of chocolate – it’s a combination that’s hard to resist. But have you ever made pumpkin bars that turned out… gummy? Dense? Less than delightful? I’ve been there! That’s why I’m so excited to share this recipe for truly Amazing Pumpkin Chocolate Chip Bars that are guaranteed to be chewy, moist, and never, ever gummy. Get ready to fall in love with the perfect pumpkin bar!
Why You’ll Love This Pumpkin Chocolate Chip Bar Recipe
These pumpkin chocolate chip bars are more than just delicious; they’re also incredibly easy to make! Here’s why you’ll find yourself reaching for this recipe again and again:
- Perfect Texture: Say goodbye to gummy bars! This recipe delivers a chewy, moist texture that’s simply irresistible.
- Easy to Make: No complicated techniques or fancy equipment required. These bars come together quickly and easily.
- Classic Fall Flavors: The combination of pumpkin, cinnamon, nutmeg, and chocolate is a timeless classic for a reason.
- Crowd-Pleasing: Perfect for potlucks, bake sales, or simply a cozy night in. Everyone will love these bars!
- Make-Ahead Friendly: These bars can be made ahead of time and stored for later, making them perfect for busy schedules.
Gathering Your Ingredients for Amazing Pumpkin Chocolate Chip Bars
Before we dive into the baking process, let’s talk about the ingredients. The key to achieving the perfect pumpkin chocolate chip bars lies in using quality ingredients and understanding their roles. This recipe uses simple ingredients that when combined will create a fantastic fall treat! Here’s a breakdown of what you’ll need:
- All-Purpose Flour: The foundation of our bars. One cup of all-purpose flour provides the structure and chewiness we’re looking for. Make sure to measure it accurately – spooning it into your measuring cup and leveling it off is the best way to avoid using too much.
- Baking Powder: This is our leavening agent, responsible for giving the bars a bit of lift and a tender crumb. You’ll need 1 teaspoon.
- Salt: Just a half teaspoon enhances the other flavors and balances the sweetness. Don’t skip it!
- Ground Cinnamon & Nutmeg: These warm spices are essential for that classic pumpkin spice flavor. We’re using 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Freshly ground nutmeg will have a richer flavor, if you have it.
- Unsalted Butter: Half a cup of softened unsalted butter adds richness and moisture. Make sure it’s softened but not melted for the best results. Taking the butter out of the refrigerator an hour before baking will work to ensure that the butter is soft.
- Granulated Sugar & Light Brown Sugar: A combination of sugars creates the perfect sweetness and moisture. We’re using 1/2 cup of granulated sugar and 1/4 cup of packed light brown sugar. The brown sugar adds a subtle molasses flavor and helps keep the bars soft and chewy.
- Large Egg: One large egg binds the ingredients together and adds richness.
- Vanilla Extract: A teaspoon of vanilla extract enhances the other flavors and adds a touch of warmth. Use pure vanilla extract for the best flavor.
- Pumpkin Puree: The star of the show! Use 1/2 cup of pure pumpkin puree (not pumpkin pie filling). Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe.
- Chocolate Chips: One cup of chocolate chips adds bursts of sweetness and chocolatey goodness. Feel free to use your favorite type of chocolate chips – semi-sweet, milk chocolate, or even dark chocolate would all be delicious. For a decadent touch, consider using chocolate chunks instead!
Crafting Your Amazing Pumpkin Chocolate Chip Bars: Step-by-Step
Now for the fun part! Follow these step-by-step instructions carefully, paying close attention to the tips and tricks along the way, and you’ll be enjoying perfect pumpkin chocolate chip bars in no time. The most important thing is to avoid overmixing, which is the key to preventing that dreaded gummy texture.
- Preheat and Prep: First, preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, grease and flour an 8×8 inch baking pan. This will prevent the bars from sticking and ensure easy removal. You can also line the pan with parchment paper, leaving an overhang, for even easier removal and cleanup.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Whisking ensures that the baking powder and spices are evenly distributed throughout the flour, which is important for consistent results.
- Cream the Butter and Sugars: In a large bowl, cream together the 1/2 cup of softened butter and both sugars (1/2 cup of granulated sugar and 1/4 cup of packed light brown sugar) until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to a tender texture. Use an electric mixer for this step, and scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Beat in the 1 large egg and 1 teaspoon of vanilla extract until well combined. The mixture should be smooth and creamy.
- Incorporate the Pumpkin: Add the 1/2 cup of pumpkin puree to the wet ingredients and mix until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, leading to a tougher texture.
- Combine Wet and Dry Ingredients (The Key Step!): This is where the magic happens! Gradually add the dry ingredients to the wet ingredients. The crucial step for preventing gumminess is to mix on low speed or by hand just until the dry ingredients are barely incorporated. Stop mixing as soon as you don’t see streaks of flour. Do not overbeat! This is the most important tip for avoiding gummy bars.
- Fold in the Chocolate Chips: Gently fold in the 1 cup of chocolate chips. Again, be careful not to overmix.
- Spread and Bake: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not completely clean, as that means it’s overbaked). The edges should be set but the center should look slightly soft. Keep a close eye on the bars during the last few minutes of baking to prevent overbaking.
- Cool Completely: Let the bars cool completely in the pan before cutting them into squares. This is another crucial step for preventing a gummy texture. The bars will continue to set as they cool. Patience is key!
Tips for Perfect Pumpkin Chocolate Chip Bars Every Time
Want to ensure your pumpkin chocolate chip bars are a smashing success? Here are a few extra tips and tricks to keep in mind:
- Don’t Overmix: I can’t stress this enough! Overmixing is the enemy of chewy pumpkin bars. Mix the dry ingredients into the wet ingredients just until combined.
- Use Room Temperature Ingredients: Room temperature butter and eggs will emulsify better, resulting in a smoother batter.
- Measure Accurately: Especially when it comes to flour! Spoon the flour into your measuring cup and level it off.
- Don’t Overbake: Overbaked bars will be dry and crumbly. Bake until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the bars cool completely in the pan before cutting them. This allows them to set properly and prevents a gummy texture.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Variations to Spice Things Up!
Want to customize your pumpkin chocolate chip bars? Here are a few fun variations to try:
- Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
- Spice It Up: Add a pinch of ground ginger or cloves to the dry ingredients for a more intense spice flavor.
- Cream Cheese Swirl: Swirl a mixture of cream cheese, sugar, and vanilla extract into the batter before baking for a decadent twist.
- White Chocolate: Substitute white chocolate chips for the semi-sweet chocolate chips for a different flavor profile.
- Espresso Powder: A teaspoon of espresso powder will bring out the chocolate flavour, giving the bars a lovely mocha taste.
For another easy and delicious dessert that incorporates simple steps, check out our recipe for Easy Caramel Nut Dessert Jars!
If you’re looking for another sheet-pan recipe, try our Easy Delicious Chocolate Sheet Cake Recipe!
Your Pumpkin Chocolate Chip Bar Questions Answered (FAQ)
Why are my pumpkin bars gummy?
The most common cause of gummy pumpkin bars is overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tough, gummy texture. Be sure to mix the dry ingredients into the wet ingredients just until combined.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree (not pumpkin pie filling). Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe.
Can I make these bars gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. The taste and texture may vary slightly.
How do I store leftover pumpkin chocolate chip bars?
Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container.
Can I add other mix-ins to these bars?
Absolutely! Feel free to add other mix-ins, such as chopped nuts, dried cranberries, or even butterscotch chips.
Enjoy Your Homemade Amazing Pumpkin Chocolate Chip Bars!
There you have it – a foolproof recipe for Amazing Pumpkin Chocolate Chip Bars that are guaranteed to be a hit. The combination of pumpkin spice and chocolate is simply irresistible, and the chewy texture is absolutely perfect. So go ahead, bake up a batch of these bars and enjoy the taste of fall! Don’t forget to leave a comment below and let me know how they turned out. And if you loved this recipe, please share it with your friends and family!