Pumpkin Chocolate Chip Cake Bars

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Pumpkin Chocolate Chip Cake BarsGrab a fork or use your fingers for this one!  These cakey bars can go either way, but just a warning, you won’t want only one, especially if you eat them WARM.  I loved the pumpkin chocolate combination and shared them with a group of friends last weekend who also gave them a big thumbs up.

I’m super glad to add these to my Fall and holiday recipe collection, as a little twist on my usual pumpkin bars.  No cream cheese frosting needed!

Pumpkin Chocolate Chip Cake Bars

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 24 bars

Serving Size: 1 bar

Pumpkin Chocolate Chip Cake Bars

The chocolate chips place these a step beyond your usual favorite pumpkin bars, yet these do not need the cream cheese frosting.

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup semi-sweet mini chocolate chips

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch pan; set aside.

In a large mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy. Add the egg and beat until combined. Stir in the vanilla and pumpkin puree and mix until fully combined. Do not worry if the mixture is somewhat curdled at this point. This is normal.

In a separate medium bowl, mix the flour, pumpkin pie spice, baking soda and salt in a medium bowl. Whisk to combine. Gradually add to the wet ingredients while mixing on low speed until just combined. Fold in the chocolate chips.

Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until passes the toothpick test. Remove from oven and completely cool in the pan before cutting and serving.

Source: Adapted from Two Peas and Their Pod, originally from Martha Stewart


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  1. These sound so good! Love this recipe. Pumpkin and chocolate are so good together.

  2. Perfect for Thanksgiving. Yum!!

  3. One can never have enough pumpkin goodies this time of year. Yum!

  4. Mmmmm, pumpkin yumminess right here!!!!!

  5. These look so delicious! I am a HUGE fan of your previous recipe, the pumpkin muffin top cookies. I have made them a ton of different times and they are always such a hit! I would love to have a blender to make my signature morning smoothies- almond milk, peanut butter, bananas and protein powder! They get me through the morning and are pretty healthy. Also love to blend soups, juices and who can forget a strawberry daquiri 🙂

  6. Thomas K. Reichard says:


    I get Pennies on a Platter regularly and just love some of the recepies you’ve posted. I’ve several others that I still haven’t gotten a chance to make. Thank you and keep it up.

    The Pumpkin Bars are another that I’ll have to try!

    In regard to hte blender drawing, you asked what we were planning to make with it. Well, I don’t know specifically but a whole lot of things I’m sure.

    I’ve never had a blender, always done my mixing by hand. After a Marine Corps career and then 7 yrs. driving a truck cross country, I’m finally settling down. A blender is one of the things on my wish list as I slowly stock my kitchen. If you would consider me for the drawing I would appreciate it.


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