Pumpkin and Chocolate Chip Bars (Soft & Moist!)
These are the best pumpkin chocolate chip bars. They're irresistibly moist and perfectly spiced with chocolate chips in every bite. They use a whole can of pumpkin and are easy to make in 30 minutes!
Servings: 24 Bars
Cost: $6
Ingredients
- 15 ounces pumpkin puree
- ½ cup salted butter (melted)
- ½ cup sour cream (room temperature)
- ¼ cup canola oil
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 9 ounces chocolate chips (about 1 ½ cups, plus additional for topping if desired)
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease or butter a 9x13” (23 x 33 cm) pan, set aside.
- Combine the flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice in a medium bowl, then set aside.
- In a large bowl, whisk the pumpkin puree, melted butter, sour cream, whole milk, eggs and vanilla together until mixture is smooth.
- Add granulated sugar and brown sugar and whisk until the sugar is dissolved.
- Add the dry ingredients and stir or whisk until the mixture is smooth.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking dish.
- If desired, sprinkle extra chocolate chips on top of the bars.
- Bake in the preheated oven for 28-32 minutes or until the top is set and puffed, the edges are lightly brown and a toothpick comes out clean.
- Let the bars cool to room temperature before cutting the into squares and serving.
Video
Notes
Ingredient Notes and Substitutions
- Pumpkin Puree. This recipe calls for one 15-ounce can of pumpkin puree, or you can learn how to make pumpkin puree with this recipe and use 1 ½ cups. Do not use pumpkin pie filling - pumpkin puree has one ingredient - pumpkin - and does not have added sugar or spices.
- Salted Butter. Unsalted butter and coconut oil are good substitutes.
- Sour cream. I recommend full-fat sour cream for the richest taste and best texture; however, low-fat works too, or plain Greek yogurt or whole milk yogurt.
- Granulated sugar. Organic cane sugar and white sugar both work well.
- Light Brown Sugar. If you like a slightly bolder molasses taste, use dark brown sugar.
- All-purpose flour. Use a gluten-free baking flour to make this recipe gluten-free.
- Pumpkin Pie Spice. Use store-bought or make your own homemade pumpkin pie spice. I always make a big batch to use in my favorite pumpkin recipes all season long like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.
- Chocolate chips. I recommend semisweet chocolate chips, but any variety works well - milk, dark, or even white chocolate chips. Or you can use cinnamon chips, chopped nuts, etc.
Nutrition
Serving: 1bar | Calories: 219kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 83mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2950IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg