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A stack of three delicious pumpkin chocolate bars on a white plate, with more bars temptingly arranged in the background.

Gooey Pumpkin Chocolate Bars

These Gooey Pumpkin Chocolate Bars are the ultimate fall treat, combining warm pumpkin spice with rich chocolate. With just 15 minutes of prep, they’re easy to make and irresistibly soft, moist, and chewy. Perfect for Halloween, Thanksgiving, or any fall potluck, these bars are a crowd-pleaser that always disappear fast. Get ready for a dessert everyone will love!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin choclate bars
Servings: 9
Calories: 304kcal
Author: Mandy Applegate

Ingredients

  • ½ cup pumpkin puree
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • ⅓ cup butter melted
  • 1 egg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • 1 cup chopped chocolate or chocolate chips
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large bowl, mix together brown sugar, granulated sugar, melted butter, egg, and pumpkin puree until well combined.
    ½ cup brown sugar, ¼ cup granulated sugar, ⅓ cup butter, 1 egg, ½ cup pumpkin puree
  • Add all-purpose flour, baking soda, pumpkin spice, and salt directly to the wet ingredients in the same bowl. Mix until just combined.
    1 ¼ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon pumpkin spice, ¼ teaspoon salt
  • Fold in chopped chocolate or chocolate chips, reserving a small amount to sprinkle on top.
    1 cup chopped chocolate
  • Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chopped chocolate on top.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the pumpkin bars cool completely in the pan on a wire rack.
  • Once cooled, use the overhanging parchment paper to lift the pumpkin bars out of the pan. Cut into squares and serve.

Notes

.
  • 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.

Nutrition

Calories: 304kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 130mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2355IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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