Gooey Pumpkin Chocolate Bars

When fall rolls around, there’s something special about baking with pumpkin that just feels right. These Gooey Pumpkin Chocolate Bars combine the warmth of pumpkin spice with the rich, indulgent taste of chocolate. They’re easy to make, perfectly sweet, and have that soft, melt-in-your-mouth texture that keeps everyone coming back for more.

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These are some of my favorite bars. Prep takes just 15 minutes, and then it’s over to the oven to work its magic. They’re soft, moist, and have just the right amount of chew. They are perfect for Halloween and Thanksgiving, and they are perfect for fall potlucks as they are so easy to transport—the only problem is that they disappear quickly—they’re real crowd-pleasers!

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Pumpkin Chocolate Bars with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll love how easy these pumpkin chocolate bars are to make; just follow these easy instructions.

Prepare Your Pan and Preheat the Oven

Let’s start by preheating your oven to 350°F (180°C). While that’s warming up, grab a 9×9 inch baking pan and line it with parchment paper.

Make sure to leave a little extra hanging over the sides so you can easily lift out your bars later—this will make your life so much easier when it’s time to slice and serve.

Mix the Wet Ingredients

In a large bowl, mix together the brown sugar, granulated sugar, melted butter, egg, and pumpkin puree. Stir until everything is smooth and well-combined. The sugars should dissolve nicely into the pumpkin and butter mixture.

Combine Dry Ingredients with the Wet Mixture

Now, add the flour, baking soda, pumpkin spice, and salt directly into the same bowl. Mix gently until everything just comes together. Be careful not to overmix—nobody wants tough pumpkin bars!

Fold in the Chocolate

Time for the good stuff: fold in your chopped chocolate or chocolate chips. Save a small handful to sprinkle on top later. This step ensures that every bite is filled with gooey chocolate goodness.

Transfer to the Pan and Bake

Pour the batter into your prepared baking pan, spreading it out evenly. Sprinkle the reserved chocolate on top to make these bars extra tempting.

Pop the pan into your preheated oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Slice

Let the pumpkin bars cool completely in the pan on a wire rack. Once they’re cool, use the parchment paper overhang to lift the whole slab out of the pan.

Slice into squares and get ready to enjoy! For extra indulgence, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle some caramel sauce over the top right before serving.

Recipe Notes and Expert Tips

• Avoid Overmixing: When you’re combining the dry ingredients with the wet, mix just until they’re combined to keep your bars light and tender. Overmixing can lead to dense bars.
• Butter Temperature: Be sure to melt the butter but let it cool slightly before mixing with the sugars. This prevents the egg from cooking when it’s mixed in.
• Use Pure Pumpkin Puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. The latter has added spices and sugar that can throw off the balance of flavors.
• Chocolate Choices: Semi-sweet or dark chocolate works great to balance the sweetness of the bars. But if you’re all about that sweet life, go ahead and use milk chocolate.
• Cool Before Cutting: Let the bars cool completely before you cut them. This will help you get nice, clean slices and prevent crumbling.
• Testing for Doneness: Start checking your bars at the 30-minute mark. Ovens can vary, so it’s better to keep an eye on them to avoid overbaking.
• Keep Them Moist: Once cooled, store your bars covered with aluminum foil or plastic wrap to keep them from drying out.

How to Store Leftover Pumpkin Chocolate Bars

The good news is these pumpkin bars store well; you can keep them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, store them in the fridge for up to a week.

These bars also freeze beautifully! Wrap them individually in plastic wrap, place them in a freezer-safe bag, and they’ll be good for up to 3 months.

To enjoy, just let them thaw in the fridge overnight or at room temperature for a few hours.