Chocolate Chip Pumpkin Bars


By Laura

Years ago, my friend Elizabeth gave me this recipe (based on a similar but less tasty Martha Stewart version).  It quickly became a family favorite!  I stock up on canned pumpkin and chocolate chips every fall, so we’re always able to enjoy these treats.  Bonus: they’re incredibly easy to make, so kids can help!


2 cups flour

1 ½ t cinnamon

¾ t ginger

½ t nutmeg

½ t cloves

½ t allspice

1 t baking soda

¾ t salt

1 c (2 sticks) unsalted butter, room temperature

1 ¼ c sugar

1 egg

2 t vanilla

1 c canned pumpkin (not the whole can!)

1 12 oz pkg semisweet chocolate chips


Preheat oven to 350.  Whisk together dry ingredients (flour, spices, soda, salt).

Cream butter and sugar until smooth on med-high speed.

Beat in egg and vanilla until combined.

Beat in pumpkin. (It will look curdled.)

Reduce to low and add dry ingredients.  Fold in chocolate chips.

Bake 35-40 minutes in 13×9” pan.

No need to spray or prep pan at all—the moisture in the pumpkin makes serving easy!

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  • Melessa
    September 29, 2016 at 1:00 am

    This is a great recipe. My kids love it!

  • Laura
    September 29, 2016 at 1:08 am


  • Amy
    September 29, 2016 at 12:46 pm

    I volunteer as a taste-tester!! Yum.

  • MariAnne
    October 21, 2016 at 8:30 pm

    How much butter does the recipe need? This sounds amazing!! Love me some tasty pumpkin treats!! It’s not quite fall without it 🙂

    • Laura and Melessa
      October 21, 2016 at 10:55 pm

      Thank you for pointing that out, MariAnne! I just fixed it. You’ll need two cups unsalted butter at room temperature. Enjoy!

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