Pumpkin Chocolate Chip bars are the perfect pumpkin treat. These bars are soft and moist, and loaded with chocolate chunks. Pumpkin Bars are super easy to make. This Pumpkin Chocolate C recipe is from Sabine Vernier's new book.
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Pumpkin Chocolate Chip Bars
Hi hi! I am popping in to share the recipe for these Pumpkin Chocolate Chip Bars, which come from my friend Sabine's brand new book! I was lucky enough to get a little peek earlier this year when she asked me to write a recommendation for the back. It was truly such a huge honour to be asked, and I am so excited for her new book!
Her book is called 'The Chocolate Addict's Baking Book' and it is jammed full of chocolate recipes. I had a super hard time deciding what to make, but landed on these pumpkin chocolate chip bars. They are super easy to make, and the perfect texture - dense and a tiny bit fudgy, and full of pumpkin and fall spices.
How to make Pumpkin Chocolate Chip Bars
These are super, super easy to make and come together really quickly. All you have to do is cream together the butter and sugar. Next in goes and egg and some vanilla, then some pumpkin puree. Dry ingredients are whisked together and added in, and folded just to incorporate, then a whole bunch of chocolate chips go in. I used chocolate chunks in these, and scattered some on top.
The whole thing then gets baked until the middle is done, then left to cool before being sliced into bars. They take almost no time to throw together, and keep super well in a container.
Pumpkin Puree vs Pumpkin Pie Mix
I had no idea pumpkin in a can was a thing until I moved to the states. In New Zealand we mainly only eat savoury pumpkin dishes so it took some getting used to. However, I LOVE sweet pumpkin dishes, and I also LOVE how easy canned pumpkin is.
If you haven't come across it yet, canned pumpkin is literally just canned pumpkin puree. If you can't find it where you are you can make your own.
You can also buy canned pumpkin pie mix. Do NOT confuse this with canned pumpkin. Pumpkin pie mix already has the sugar and spices added to it. You just want the plain pumpkin.
A few wee tips for Pumpkin Chocolate Chip Bars:
- Make sure you make yourself a parchment paper sling when you are lining the pan. I didn't and just lined the bottom and sides. I should have listened because it made it a bit harder to remove!
- These store well, so you can make them ahead of time. Sabine included steps for freezing them in the recipe too.
- These do stay a little moist in the middle. Make sure that you check the middle with a tester when baking. You want it to come out clean, but a few crumbs clinging are ok. Remember things bake once they come out of the oven.
FAQ for Pumpkin Chocolate Chip Bars
I haven't tried but I would say they would work fine with a cup for cup gluten free flour sub.
No worries - here is a link to make your own!
No you don't! You can either leave them out if you like, or you can use chocolate chunks. I used some chopped up milk and dark chocolate.
Yep! They keep super well in an airtight container. Alternatively there are tips for freezing them in the recipe.
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Pumpkin Chocolate Chip bars are the perfect pumpkin treat. These bars are soft and moist, and loaded with chocolate chunks. Pumpkin Bars are super easy to make. This recipe is from Sabine Vernier's new book
- 225g unsalted butter, at room temperature
- 200g light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla
- 225g pumpkin puree (canned pumpkin, or see notes)
- 270g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 340g semisweet chocolate chips (I used a mix of dark and milk chocolate, chopped), plus a little more for the top, if desired
- Preheat the oven to 350°f / 180°c. Line a 9" x 13" (23x33cm) pan with parchment paper with an overhang around the sides and set aside.
- In a large bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until creamy and fluffy, about 2 minutes.
- Then, add the egg and vanilla and stir until well combined, about 1 minutes. Add the pumpkin puree and mix to combine.
- In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add to the butter mixture and mix until just combined. Add the chocolate and mix until incorporated.
- Transfer the batter to the prepared pan and spread evenly. Add extra chocolate on top if desired. Bake for 22 to 25 minutes, or until a toothpick inserted into the centre comes out clean
- Remove from the oven and let cool in the pan for about 15 minutes. Then, use the parchment to lift the bars out of the pan and transfer to a wire rack to cool completely. Cut into 15 bars and store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Keywords: Pumpkin Bars, pumpkin chocolate Chip bars, Pumpkin chocolate bars