When pumpkin spice season rolls around, there’s one recipe that absolutely must be on your baking list: fudgy pumpkin chocolate chip bars. Imagine everything you love about pumpkin blondies—soft, rich, and spiced just right—but with gooey pools of dark chocolate chunks making each bite a little more indulgent.

These pumpkin spice bars are the ultimate easy fall dessert. You don’t need a mixer, you don’t need fancy ingredients, and you certainly don’t need to wait for a special occasion. They’re perfect for bake sales, cozy afternoons, or even a sweet treat for movie night.

Why You’ll Love These Fudgy Pumpkin Chocolate Chip Bars

This recipe is what happens when a classic blondie and a pumpkin spice latte have a delicious dessert baby. The pumpkin puree keeps the bars incredibly moist and fudgy, while the blend of semisweet and dark chocolate chunks gives each bite a decadent surprise.

The pumpkin pie spice toasted in butter adds a warm, aromatic depth that’ll make your kitchen smell like a fall candle—only edible. Plus, this is a no-fuss, one-pan wonder that comes together in under an hour.

Ingredients You’ll Need

1 cup butter (227g)
1 tbsp pumpkin pie spice (6g)
1 cup granulated sugar (200g)
1 cup packed brown sugar (220g)
1 cup canned pumpkin puree (225g)
2 tsp vanilla extract (10ml)
1/2 tsp kosher salt (3g)
1 large egg
2 cups all-purpose flour, spooned and leveled (240g)
1 tsp baking powder (4g)
1 cup semisweet chocolate chips (170g)
1 cup dark chocolate chips (170g)

Step-by-Step Instructions

Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan with non-stick spray or line it with parchment paper for easy removal later.
Melt & Spice the Butter: In a medium saucepan over medium heat, melt the butter until bubbly. Stir in pumpkin pie spice and let it toast for a few seconds to release its fragrant magic. Then remove from heat.
Mix Sugars & Pumpkin: Immediately stir in the granulated and brown sugars until fully combined. Add the pumpkin puree, vanilla extract, and salt. Mix vigorously until smooth.
Add the Egg: Let the mixture cool slightly. Stir in the egg quickly to avoid curdling. If the mixture feels too hot, give it a minute to cool before adding the egg.
Incorporate Dry Ingredients: Add the flour but wait to stir. Sprinkle baking powder over the flour, then mix gently until no flour streaks remain. Avoid overmixing to keep the bars soft and fudgy.
Chocolate Time: Pour the batter into the prepared pan and spread evenly. Sprinkle semisweet and dark chocolate chips over the top. Gently press them into the surface without stirring them into the hot batter—this keeps them from melting too soon.
Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out without wet batter. The edges should begin to pull away from the pan.
Cool & Slice: Let the bars cool in the pan. Use the parchment to lift them out and slice into generous squares.

Tips for the Best Pumpkin Blondies

Toast the Spices: Don’t skip the step where you toast pumpkin pie spice in the butter—it deepens the flavor and makes all the difference.
Don’t Overmix: Stir the flour in gently until just combined to keep the texture soft and fudgy.
Chocolate Balance: The mix of semisweet and dark chocolate chunks creates a balance of sweetness and richness that elevates these bars beyond basic pumpkin desserts.

Why These Bars Are a Fall Favorite in My House

This recipe became a household legend after a fall bake sale incident. I made a batch, hoping for leftovers to bring home, but they vanished within minutes. My kids were heartbroken (lesson learned: always make a double batch).

Now, these fudgy pumpkin chocolate chip bars are a must-bake every autumn weekend. They’re so easy that my kids often help mix them up, sneaking chocolate chips along the way. It’s become one of our favorite fall traditions.

What to Serve with Pumpkin Blondies

A warm bar fresh out of the oven pairs beautifully with a cup of coffee or a pumpkin spice latte for peak fall vibes. For a dessert platter, serve alongside other fall favorites like apple cider donuts or cinnamon sugar cookies. Feeling indulgent? A scoop of vanilla ice cream on a warm blondie is pure bliss.

How to Store Fudgy Pumpkin Chocolate Chip Bars

Store these bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze individual bars wrapped tightly in plastic wrap for up to 2 months.

To enjoy again, just microwave a bar for 10-15 seconds to bring back that fresh-from-the-oven gooeyness.

FAQs about Fudgy Pumpkin Chocolate Chip Bars

Can I use fresh pumpkin puree?

Absolutely! Just make sure it’s well-drained so the batter doesn’t become too watery.

Can I swap chocolate chips for chunks?

Yes! Chopped chocolate bars work wonderfully if you prefer larger chocolate pockets.

Can I make these gluten-free?

You can substitute with a 1:1 gluten-free baking flour. Just be mindful that texture may vary slightly.

Your New Favorite Easy Fall Dessert Awaits

If you’re looking for a dessert that screams fall and delivers on both flavor and simplicity, these fudgy pumpkin chocolate chip bars are it. They’re easy, they’re delicious, and they’ll have everyone coming back for seconds.

So preheat that oven, stock up on chocolate chips, and get ready to bake a new autumn favorite that feels like a warm, fudgy hug.

Discover more delicious recipes by following me on Facebook and Pinterest.