Pumpkin Chocolate Chip Bar - Cozy Fall Baking Recipes for Thanksgiving Desserts

When the leaves turn crisp and the air smells like cinnamon and cozy sweaters, you know it’s time to break out the Fall Baking Recipes. And let me tell you, these Pumpkin Chocolate Chip Bars are the ultimate comfort food for sweater weather. Think of them as the love child between Pumpkin Brownies and blondies—fudgy, chewy, and packed with that warm, nostalgic pumpkin flavor we crave this time of year.

Here’s the kicker: they’re ridiculously easy. No stand mixer. No stack of dirty bowls. Nope. We’re making these beauties right in a pot on the stove. Melt some butter, toss in the pumpkin, sugar, spices, and of course, pumpkin chocolate chips (because duh). Stir, dump, bake. That’s it. You’ll have chewy, fudgy squares of happiness cooling on your counter before you can even finish your coffee.

I know what you’re thinking: “Aren’t most pumpkin bars kind of cakey?” Yep, and that’s exactly what we’re avoiding here. These are not fluffy cakes masquerading as bars. Nope. We’re talking real-deal brownie texture—dense, gooey, and so good it feels a little unfair. If you’re into Pumpkin Chocolate Chip Cookies, you’ll fall head over heels for these bars.

Perfect for potlucks, bake sales, or, let’s be honest, your own late-night snacking stash, these bars check every box. They’re basically the Thanksgiving desserts you didn’t know you needed but will now refuse to live without.

So, if you’re searching for pumpkin recipes dessert ideas that aren’t boring, trust me—these bars are it. Even the most skeptical dessert eaters will thank you. And FYI, if you’re one of those people who follows Food Charlatan for all things cozy and sweet, these bars will definitely make the cut.

Now, question: are you ready to ditch the cakey stuff and go full-on fudgy? Yeah, thought so.

Pumpkin Chocolate Chip Bar - Cozy Fall Baking Recipes for Thanksgiving Desserts

These Pumpkin Chocolate Chip Bars are rich, dense, and chewy—just like brownies! You might even think of them as pumpkin blondies. Every bite is loaded with cozy spice, velvety pumpkin, and pools of melty dark chocolate. Best part? They’re cooked up in a single pot on the stove, making cleanup a breeze. The melted butter ensures an ultra-soft, fudgy texture that’s seriously irresistible.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Servings: 12 | Author: Aleda | Category: Dessert

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 tablespoon pumpkin pie spice*
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin puree (8 oz, not pie filling)
• 2 teaspoons vanilla extract (Mexican vanilla if you have it)
• ½ teaspoon kosher salt
• 1 large egg
• 2 cups all-purpose flour, measured and leveled
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate chips

Directions

1. Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper (or coat with nonstick spray). Using paper makes it simple to lift the bars out once they’re cooled.
2. In a medium saucepan, melt the butter over medium heat. Once fully melted and bubbling, stir in the pumpkin pie spice. Let it toast for a few seconds to bloom the flavor, then remove the pan from the heat.
3. Mix in both sugars until smooth. Stir in the pumpkin puree (again, not pumpkin pie filling!).
4. Add vanilla and salt. Crack in the egg and whisk quickly so it blends in smoothly—if the mixture feels too hot, wait a minute before adding the egg to avoid scrambling.
5. Sprinkle the flour over the batter, then add the baking powder on top. Use your spoon to mix the baking powder into the flour a little before folding everything into the batter. Stir until just combined—don’t overmix! We’re aiming for fudgy, not tough.
6. Spread the batter evenly into the prepared pan. Scatter both types of chocolate chips over the top, then lightly fold them into the batter. (Mixing them earlier will just melt the chips into the hot batter, so wait until now.)
7. Bake for 25–30 minutes. They’re ready when a toothpick poked in the center comes out mostly clean, with no wet batter clinging to it. The edges will look slightly pulled from the pan.
8. Let the bars cool before lifting them out for neat slices—or dig in warm if you can’t resist.

Storage Tip: Keep leftovers tightly sealed at room temp for 2–3 days. For longer storage, freeze in a zip-top bag for up to 3 months. Thaw at room temperature in the bag to keep them moist.

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