Servings: 20Prep: 10 minsCook: 40 minsTotal: 50 mins
Pumpkin Chocolate Chip Bars: An Easy Fall Dessert
Is anyone sick of pumpkin yet? I’m not!
If you’re like me and plan to keep baking with pumpkin throughout the fall, these Pumpkin Chocolate Chip Bars are an easy way to enjoy one of the season’s favorite flavors. They’re soft and cake-like, with warm spices and chocolate chips in every bite.
These bars also make a great alternative when you want pumpkin flavor without making another loaf of pumpkin bread or a batch of muffins.
Why Pumpkin Works So Well in Baked Goods
Pumpkin puree does more than add fall flavor. Its high moisture content helps give these bars their soft, tender texture.
Pumpkin also provides carotenoids, including beta-carotene, which the body can convert to vitamin A. For this recipe, use 100% pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sweeteners and spices that can change the flavor and sweetness of the finished bars.
White Whole-Wheat Flour vs. All-Purpose Flour
This recipe uses white whole-wheat flour, which has a milder flavor and lighter appearance than traditional whole-wheat flour while still being made from the whole wheat kernel.
You can also use regular all-purpose flour if that's what you have on hand. If you need to avoid gluten, a 1-to-1 gluten-free baking flour may work, although changing the flour can affect the final texture. Follow the manufacturer's substitution instructions when using a gluten-free blend.
Choosing Your Chocolate Chips
Semisweet chocolate chips balance the pumpkin batter's sweetness and warm spices without making these bars overly dessert-like.
We've used 8 ounces of chocolate chips in this version, which provides plenty of chocolate throughout the bars without overwhelming the pumpkin flavor. You can also experiment with dark chocolate chips, milk chocolate chips, chopped chocolate, or a combination of chocolate and chopped pecans.
If chocolate worsens your reflux symptoms, reduce the amount or swap it for a topping or mix-in you tolerate better. Food triggers for GERD can vary widely from person to person.
How to Tell When Pumpkin Bars Are Done
Because these bars are naturally moist, appearance alone isn't always the best indicator of doneness.
- Look for lightly browned edges that begin pulling slightly away from the sides of the pan.
- A toothpick inserted near the center should come out clean or with a few moist crumbs rather than wet batter.
- Avoid overbaking. The bars will continue to set as they cool, and baking too long can take away from their soft, cake-like texture.
What to Serve with Pumpkin Chocolate Chip Bars
These bars are delicious on their own, but they're also easy to dress up for fall entertaining.
Try serving one alongside coffee or tea, with fresh fruit, or with a small spoonful of whipped cream for dessert. For a fall gathering, arrange the bars on a platter with sliced apples, pears, and other seasonal treats. They also work well as an afternoon snack or a portable addition to a fall picnic or potluck.
How to Store Pumpkin Chocolate Chip Bars
Because pumpkin adds considerable moisture to baked goods, let the bars cool completely before storing them. Packing warm bars can trap condensation and make them overly moist.
Store the cooled bars in a covered container. For longer storage, refrigerate them or freeze individual portions so they're easy to thaw as needed. To freeze, separate layers with parchment paper or wrap individual bars before placing them in a freezer-safe container.
Can You Customize These Bars for IBS or GERD?
Absolutely—but customization should be based on your individual symptoms rather than assuming one version will work for everyone.
For GERD, chocolate and higher-fat foods are commonly reported triggers for some people. If chocolate bothers you, try reducing the chocolate chips or replacing some with chopped nuts or another tolerated mix-in.
For IBS, ingredients and portion size both matter. Wheat and certain sweeteners may trigger some individuals, particularly when following a Low FODMAP approach. Gluten-free and Low FODMAP are not the same thing, so choose substitutions based on your individual dietary needs.
FAQs
Why are my pumpkin bars so moist?
Pumpkin naturally adds a lot of moisture to baked goods. Bake the bars fully and let them cool completely before slicing. Underbaking can leave the center overly wet.
Can I make pumpkin chocolate chip bars ahead of time?
Yes. These bars are a convenient make-ahead dessert because you can bake, cool, portion, and store them until you're ready to serve.
Can I freeze pumpkin chocolate chip bars?
Yes. Cool and cut the bars before freezing. Separate layers with parchment or wrap individual portions, then place them in a freezer-safe container.
What can I substitute for chocolate chips?
Try chopped pecans, walnuts, another variety of baking chips, or a combination of chocolate and nuts. Choose substitutions based on flavor preferences and individual digestive tolerance.
Pumpkin Chocolate Chip Bars
These soft, cake-like Pumpkin Chocolate Chip Bars combine pumpkin, warm fall spices, and chocolate for an easy seasonal treat. Customize the mix-ins and portion size based on your individual IBS or GERD triggers.
Servings: 20 piecesPrep: 10 minsCook: 40 minsTotal: 50 minsDifficulty: Easy
AmericanDessertSnackIBS-friendly recipes
Ingredients
2 cups white whole-wheat flour
1 tablespoon ground cinnamon or pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup 100% pumpkin puree
8 ounces semisweet chocolate chips
Instructions
1
Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
2
Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl.
3
Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4
Add the egg and vanilla and mix until combined. Stir in the pumpkin puree.
5
Gradually add the dry ingredients to the pumpkin mixture, mixing on low just until combined.
6
Fold the chocolate chips gently into the batter.
7
Spread the batter evenly into the prepared baking pan.
8
Bake for 35–40 minutes, until the edges pull slightly away from the pan.
9
Insert a toothpick into the center. The bars are done when it comes out clean or with a few moist crumbs.
10
Cool completely in the pan before cutting into 20 even bars.
Nutrition Facts
Per serving
Calories
196
196
Fat
8.4g
8.4g
Carbs
29.7g
29.7g
Protein
2.7g
2.7g
Fiber
2.6g
2.6g
Sodium
160.0mg
160.0mg
Sugars
19.1g
19.1g
Sat. Fat
5.0g
5.0g
References
1Mozaffarian, R. S., Lee, R. M., Kennedy, M. A., Ludwig, D. S., Mozaffarian, D., & Gortmaker, S. L. (2013). Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products. Public health nutrition, 16(12), 2255–2264. https://doi.org/10.1017/S1368980012005447
2U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. Pumpkin, canned, without salt. https://fdc.nal.usda.gov/food-details/168450/nutrients
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