Prepare the perfect Pumpkin Chocolate Chip Bars in 10 minutes with a cookie mix shortcut. Soft and chewy pumpkin bars studded with chocolate chips are full of fall flavors in every square!
Pumpkin Cookie Bars
Our chewy Pumpkin Chocolate Chip Cookie Bars are quick and easy to make and go from mixing bowl to oven in 10 minutes! Why not give your traditional blondie bars a healthy tweak by including a seasonal upgrade and turning them into pure pumpkin perfection?
These chocolate chip pumpkin bars are everything I love about autumn desserts and my latest fall food recipe addition – they are super soft and moist with the warmth of pumpkin pie spice and chocolate chips baked into each bite.
You can feel good about baking with pumpkin puree because it’s packed with vitamins, minerals, and antioxidants and is rich in filling fiber; this dessert is a delicious and kind-of-nutritious treat, healthy enough to keep your sweet tooth happy!
Why We Love Pumpkin Bars with Chocolate Chips
- Quick and easy to make with a cookie mix shortcut (no baking soda or butter needed).
- Uses only 5 simple ingredients.
- A cross between my pumpkin cake mix cookies and chocolate chip cookies made into the best pumpkin cookie bars!
- Baking with pumpkin puree is a healthy substitute for oil and adds moisture to these baked pumpkin bars with chocolate chips.
- Perfect dessert for autumn parties, Halloween, Thanksgiving or any other seasonal gathering!
Pumpkin Chocolate Chip Bars Ingredients
- Chocolate chip cookie mix
- Semi sweet chocolate chips
- All purpose flour
- Pumpkin pie spice
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, as that contains extra ingredients. You can also use pureed pumpkin you have cooked and mashed instead of canned pumpkin.
Substitutions and Additions
- Choose Your Chocolate: You can substitute milk chocolate chips, dark chocolate chips, or mini chocolate chips for the semi-sweet chocolate chips. You can also use white chocolate chips or a combination of different chocolate chips in your cookie dough.
- Make With Another Mix: You can substitute a sugar cookie mix and an extra cup of chocolate chips if needed.
- Swap The Spice: If needed, you could use apple pie spice or a mixture of nutmeg, cinnamon, and allspice to make your own pumpkin spice.
- Add-Ins: Feel free to add chopped nuts, such as pecans or walnuts, to the dough or sprinkle some on top for extra crunch and flavor; add dried fruit, such as cranberries or raisins, to the dough for a fruity twist; add M&M’s, toffee bits, or other candy pieces to the dough or sprinkle some on top for a fun and colorful touch.
- Tasty Toppings: Spread some cream cheese or a pumpkin cream cheese frosting on top for a decadent finish.
- Sweeten With Sauce: Add a layer of caramel sauce or dulce de leche in the middle of the dough or on the top for a gooey and sweet surprise.
Recommended Tools
- 9×9 inch baking dish
- Parchment paper or cooking spray
- Large mixing bowl
How to Make Pumpkin Chocolate Chip Bars
- Make The Dough: Whisk together the cookie mix, chocolate chips, flour, and pumpkin pie spice. Mix in the pumpkin puree until a smooth, thick dough forms.
Pro Tip: It will look like it will be too dry, but if you mix it well, it will come together as a sticky dough. If needed, use clean hands to knead it together. - Press Into The Pan: Press the dough into the baking pan and sprinkle chocolate chips on top.
- Bake: Bake at 350 degrees Fahrenheit for 23-28 minutes or until a toothpick comes out clean and the top bounces back when gently tapped.
- Slice And Serve: Cool for at least 15 minutes before cutting into squares and serving. Enjoy!
Tips For Making The Best Pumpkin Chocolate Chip Bars
- Make sure to use pumpkin puree, NOT pumpkin pie filling (which has already been sweetened and spiced).
- I like to line my baking dish with parchment paper before pressing the dough in the pan. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the bars out once baked. It makes both removal and clean up a lot easier.
- Add 1/4 to 1/2 cup of granulated or brown sugar to the dough if you prefer a sweeter taste.
- For a healthier version, you can use whole wheat flour instead of all-purpose flour and reduce the amount of chocolate chips added.
- For extra flavor, feel free to add cinnamon or vanilla extract to the dough.
How to Store Pumpkin Chocolate Chip Bars
- To Store: You can store the Pumpkin Chocolate Chip Bars in an airtight container at room temperature for up to 3 days. For longer storage, please keep them in the refrigerator for up to a week.
- To Freeze: Individually wrap the bars in plastic and place them in a freezer-safe container or bag in the freezer for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Easy Pumpkin Recipes
Other Easy Fall Recipes
- Apple Cider Doughnut Cake
- Fall Harvest Muddy Buddies
- Fireball Pumpkin Pie
- Pumpkin Donuts
- Pumpkin Cheesecake Bars
Pumpkin Chocolate Chip Bars
Serves — 16
Easy Pumpkin Chocolate Chip Bars are packed with pumpkin puree, pumpkin pie spice, and chocolate chips .
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Ingredients
- 17.5 ounce bag of chocolate chip cookie mix
- ¾ cup semi-sweet chocolate chips divided
- ¼ cup all-purpose flour
- 3 teaspoons pumpkin pie spice
- ¾ cup pumpkin puree
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper or spray generously with cooking spray.
- Whisk together the chocolate chip cookie mix, ½ cup of chocolate chips, all-purpose flour, and pumpkin pie spice in a large mixing bowl until combined.17.5 ounce bag of chocolate chip cookie mix, ¾ cup semi-sweet chocolate chips, ¼ cup all-purpose flour, 3 teaspoons pumpkin pie spice
- Mix in the pumpkin puree until a smooth, thick dough forms. It will look like it will be too dry, but if you mix it well, it will come together as a sticky dough. If needed, use clean hands to knead it together.¾ cup pumpkin puree
- Press the dough into the prepared baking pan, and spread it into an even layer with a spatula or spreading knife.
- Sprinkle the remaining ¼ cup chocolate chips on top.
- Bake for 23-28 minutes or until a toothpick comes out clean and the top bounces back when gently tapped.
- Allow to cool for at least 15 minutes before cutting into squares and serving.
Jenn’s Notes
Storage:
- To Store: You can store the Pumpkin Chocolate Chip Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
- To Freeze: Individually wrap the bars in plastic and place them in a freezer-safe container or bag in the freezer for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
- Make sure to use pumpkin puree, NOT pumpkin pie filling (which has already been sweetened and spiced).
- I like to line my baking dish with parchment paper before pressing the dough in the pan. I usually leave enough parchment hanging over the edges of the pan so that I can easily lift the bars out once baked. It makes both removal and clean up a lot easier.
- If you prefer a sweeter taste, add 1/4 to 1/2 cup of granulated or brown sugar to the dough.
- For a healthier version, you can use whole wheat flour instead of all-purpose flour and reduce the amount of chocolate chips added.
- Feel free to add cinnamon or vanilla extract to the dough for extra flavor.
Nutrition Info
Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 113mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1793IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
I made this recipe using Salted Caramel cookie mix. I added dark chocolate chunks to the mix and topped it with mini chocolate chips. It was easy to make and tasted delicious!
So glad you enjoyed them!!
Hi, I was wondering if you could use the premade roll of cookie dough and add the puree and chocolate chips?
Hi Deb, I have not tested that to advise.