Pumpkin Bars are the perfect pumpkin treat. This easy pumpkin bar recipe is soft and moist, and loaded with chocolate chunks.
Hi hi! I am popping in to share this pumpkin bar recipe, 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 bars. They are super easy to make, and the perfect texture - dense and a tiny bit fudgy, and full of pumpkin pie spices. I love making pumpkin recipes, and these pumpkin bars are perfect addition to my homemade bar recipe lineup.
How to make Pumpkin Bars
This pumpkin bars recipe is 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 this pumpkin bars recipe, 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 pumpkin spice added to it. You just want the plain pumpkin.
How to remove bars cleanly from the pan:
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!
How to store pumpkin bars
These pumpkin bars well, so you can make them ahead of time. There are steps included for freezing them in the recipe too.
How to tell when pumpkin bars are baked:
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.
To add a frosting:
If you want to add an easy cream cheese frosting to these pumpkin bars, you can use my cream cheese frosting recipe.
Frequently Asked Questions
Can I make gluten free pumpkin bars?
I haven't tried but I would say they would work fine with a cup for cup gluten free flour sub.
What is a good substitute for canned pumpkin?
If you can't get canned pumpkin, you can make homemade pumpkin puree
Can pumpkin bars be made ahead of time?
Yes - these homemade pumpkin bars keep well in an airtight container. Alternatively there are tips for freezing them in the recipe.
For more pumpkin recipes:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Homemade Pumpkin Bars are the perfect pumpkin treat. This easy pumpkin bar recipe is soft and moist, and loaded with chocolate chunks.
- 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
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ 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