Pumpkin Chocolate Chip Bars

Deliciously moist pumpkin chocolate chip bars with a rich texture that’s halfway between a cake and pumpkin pie, featuring big pumpkin flavor, delicious fall spices, & melty chocolate chips! Fluffy like a cake, with the moist richness of pumpkin pie.

Unbelievably Tender Pumpkin Chocolate Chip Bars, Spiced to Perfection & Bursting with Melty Chocolate Chips

Welcome to the very best pumpkin chocolate chip bars recipe. Ever. Trust me, once you try these pumpkin chocolate chip bars, you’ll promptly throw away all other pumpkin bar recipes. No other is needed. Today’s pumpkin bars recipe features a tender, moist crumb, lusciously spiced pumpkin flavor, and ooey, gooey, melty chocolate chips, all in one soft, thick pumpkin bar of deliciousness.

Ready to ring in the very best (and tastiest) season there is? Let’s make all the chocolate chip pumpkin bars!

Melty chocolate chips adorn fresh-baked pumpkin bars on brown parchment paper

Easy Ingredients for Easy Chocolate Chip Pumpkin Bars

You might be wondering if you’ll need to go out and buy anything fancy or unusual to make today’s easy pumpkin chocolate chip bars—but there’s a reason why they’re called “easy.” You probably won’t! 😉 Check out the easy ingredients list for today’s pumpkin bars:

  • All purpose flour or oat flour—use gluten free if needed
  • Pumpkin puree
  • Pumpkin pie spice
  • Ground cinnamon
  • Coconut sugar
  • Pure maple syrup
  • Vanilla
  • Coconut oil
  • Vegan butter
  • Flax eggs or egg of choice
  • Baking powder
  • Salt
  • Chocolate chips
Unsliced pumpkin chocolate chip bars on a cooling rack with pumpkins

How to Make Pumpkin Chocolate Chip Bars

As y’all may well know, I like to start a recipe by first preheating the oven, then making up any flax eggs that are called for, and then lining any necessary baking dishes or sheets. So, to start today’s pumpkin chocolate chip bars, we’ll begin by doing so.

First, preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper. Then, make your flax eggs.

Now, whisk all the dry ingredients in a medium mixing bowl.

Then, whisk all the wet ingredients in a large mixing bowl.

You know what comes next: combing the two-mixing bowls of ingredients. Scrape the dry ingredients into the large mixing bowl of wet ingredients.

After, whisk the dry and wet ingredients together, being careful not to over mix. Since the batter will be quite thick, you’ll have to make sure and tap the whisk on the side of your bowl to get out clumps of flour and batter.

Fold in chocolate chips. You’ve just made your pumpkin chocolate chip bar batter!

Transfer the batter into the baking pan you lined earlier. Spread the batter into an even, smooth layer. Then, press chocolate chips into the top of the bars.

Bake the pumpkin bars for about 35 minutes, until the toothpick test reveals no crumbs.

Cool, then enjoy the best ever chocolate chip pumpkin bars!

kitchen table with sliced pumpkin chocolate chip bars on parchment paper with fall leaves, pumpkin, and spices

Fluffy Like a Cake, With the Moist Richness of Pumpkin Pie

So you’ve seen these pumpkin chocolate chip bars, drooled over them, but are you wondering how they taste?

If so, allow me to elaborate. These pumpkin bars have the tender crumb and fluffiness of airy cake, while still boasting the delicious moist richness of pumpkin pie. With this chocolate chip pumpkin bar recipe, you won’t be left with too-light texture, or heavy, dry crumb; you’ll be savoring every indulgent, rich bite of pumpkin spiced decadence.

If you’re looking for more irresistible dessert squares, check out these chess squares.

gluten free pumpkin chocolate chip bars against a brown backdrop with a bowl of pumpkin pie spice

How to Serve Pumpkin Bars with Chocolate Chips

My favorite way to serve fresh-baked pumpkin bars are with a feast of pumpkin, if you will. 😉 While your pumpkin bars cool, whip up a loaf of gluten free vegan pumpkin bread, then a batch of these healthy pumpkin oatmeal muffins.

While the warmth of these pumpkin chocolate chip bars fill you, allow this creamy, frozen pumpkin pie smoothie to soothe your soul. The contrast of cool and warm is très bien.

Craving something creamy to balance out the deep, rich indulgence of these pumpkin bars with chocolate chips? Try serving these pumpkin bars with a side of coconut chia pudding or coconut milk ice cream. There’s nothing quite like the combo of pumpkin, chocolate chips, and creamy, milky coconut.

two pumpkin chocolate chip bars on a cutting board with more bars against a white backdrop

More Fall Recipes For Your Autumnal Table

Tools You Need for Pleasing Pumpkin Chocolate Chip Bars!

Fabulous Fall Baking, At Its Finest 🍁

Three cheers for fall baking!! I’m truly so grateful that you’re here, sharing in these tasty baking moments with me and your loved ones. Please let me know what you think of my pumpkin chocolate chip bars recipe. When you make these, take a pic and share it on Instagram, tagging me at @beamingbaker and #beamingbaker. I can’t wait to hear what you think!

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🎃 📸 🎃

📸 Did you make this pumpkin bars with chocolate chips recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chocolate Chip Bars featured image

Pumpkin Chocolate Chip Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews


Deliciously moist pumpkin chocolate chip bars with a rich texture that’s halfway between a cake and pumpkin pie, featuring big pumpkin flavor, delicious fall spices, & melty chocolate chips! Fluffy like a cake, with the moist richness of pumpkin pie.



Dry Ingredients

  • 1 ½ cups all purpose flour or oat flour, use gluten free oat flour if needed
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) – make the flax egg first and set it aside so it can thicken for 10 mins or use egg of choice
  • 2 tablespoons melted coconut oil
  • 2 tablespoons melted vegan butter, butter or more coconut oil
  • ¾ cup 100% pumpkin puree
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract


Optional Topping


  1. Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper or greased foil.
  2. Whisk together all dry ingredients in medium bowl: all purpose flour or oat flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.
  3. Whisk together all wet ingredients in large bowl: flax eggs, melted coconut oil, melted vegan butter, pumpkin puree, coconut sugar, maple syrup, and vanilla.
  4. Scrape all dry ingredients into wet ingredients’ large bowl.
  5. Whisk to combine, taking stops in between to carefully tap the whisk on the side of your bowl to get clumps of flour out. Be careful not to overmix, only going until no flour patches remain. The batter will be very thick.
  6. Fold in chocolate chips.
  7. Pour batter into prepared baking pan. Smooth batter into an even layer—the batter will bake up very closely to how it looks raw. Optionally, press mini chocolate chips into the top of the bars.
  8. Bake for 33-37 minutes. Mine took 35 minutes. Bars are done when you can stick a toothpick into the thickest part of the bars, and it comes out clean.
  9. Set pan onto a cooling rack, allowing to cool for about 45 minutes. Then, pinch the parchment paper or foil and lift the bars out of the pan and onto the cooling rack. Cool for about 2 hours, then slice into bars. Enjoy!


Learn how to make oat flour here. Just make sure to sift the flour once it’s made, then measure for your recipe. Sifting ensures the removal of any coarse bits of oats that might ruin the fluffy texture of your recipe.

How to make Vegan: Use flax eggs, vegan butter or coconut oil, and vegan chocolate chips.

How to make Gluten Free: use gluten free oat flour instead of all purpose flour. Keep everything else the same.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Praiseworthy Pumpkin Recipes to Please 🎃😌

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These look absolutely delicious! I do have a question regarding the coconut oil. Would it be okay to use additional vegan butter in place of the coconut oil? Thanks!