posted in Cookies and Bars

Pumpkin Chocolate Chip Squares

These Pumpkin Chocolate Chip Squares are an easy-to-make fall treat. They’ll be gobbled up lickety split.

Pumpkin- Chocolate Chip Squares - RecipeGirl

Fall is my favorite time of year. I really love the chill that creeps into the air come September and gets gradually more BRRRR and biting as we approach Thanksgiving. I’m like a little kid again when I see teaser snowflakes, hinting at what’s to come in just a matter of a month or so. Fall foods are- undoubtedly- the best foods of the year. Cranberry, maple, pecan, pumpkin and butternut squash have made several welcome appearances in my house lately. It feels comforting to eat them, and I cherish their special time. Before you know it, pumpkin will be out of style… out of season, so we must savor every bite.

Pumpkin- Chocolate Chip Squares 2

These Pumpkin Chocolate Chip Squares are a treat to make and share. The recipe doles out a big pan of goodies. If you’re not into sharing, slices freeze beautifully in little ziplocs (which I love to have around for instant snacking… or for tucking into lunchboxes).

Pumpkin- Chocolate Chip Squares -

The result is a tender cake dotted with mini chocolate chips. The combination is lovely, and it’s the perfect, casual dessert for… fall. Because you don’t really need a reason to bake something like this, do you? Of course not. Just celebrate fall, silly! 🙂

Yield: 24 bars

Prep Time: 20 minutes

Cook Time: 35 minutes

Pumpkin Chocolate Chip Squares


  • 2 cups All-Purpose Flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pure (unsweetened) pumpkin purée
  • One 12-ounce package mini chocolate chips


  1. Preheat oven to 350°F. Line bottom and sides of a 9x13-inch baking pan with foil, leaving an overhang on all sides.
  2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.


  • If you can't find pumpkin pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves.
  • Make sure the cake has cooled completely before cutting. Sometimes it's easier to get nice, clean cuts if it is chilled in the refrigerator for a while first.
SOURCE: (adapted barely from Martha Stewart)

38 Responses to “Pumpkin Chocolate Chip Squares”

  1. postedNov 8, 2013 5:37 AM

    I love fall too and especially this time right now, before Thanksgiving and Christmas when there is just an excitement in the air for things to come! These bars would be a delicious snack, dessert and even perfect on the Thanksgiving table! They look awesome, Lori!

  2. postedNov 8, 2013 5:39 AM

    These bars look so delicious!
    Pinning. 🙂

  3. postedNov 8, 2013 5:51 AM

    Yay for fall! I definitely just bought 3 cans of pumpkin at the store this week (oops?) so these yummy squares look like a perfect way to use them up.

  4. postedNov 8, 2013 7:38 AM

    Looks delicious! These would be perfect for Thanksgiving.

  5. postedNov 8, 2013 7:50 AM

    Hi, these look fantastic. I love pumpkin with chocolate chips; and these look so easy to make. I’m pinning these to make later. Thank you for sharing your recipe.

  6. postedNov 8, 2013 7:51 AM

    Holy smokes! Look at all those glistening mini chocolate chips!

  7. postedNov 8, 2013 8:27 AM

    Love those mini chocolate chips! Such a fun addition.

  8. postedNov 8, 2013 8:28 AM

    hah, I’m so not into sharing anytime chocolate is involved! Bring it on! 🙂

  9. postedNov 8, 2013 8:47 AM

    I love how filled with chocolate chips these bars are! My kind of snack for sure! Pinning!

  10. postedNov 8, 2013 9:06 AM

    LOL! We adapted the very same recipe today. You have marvelous taste, my friend! Have a lovely weekend. xo

  11. postedNov 8, 2013 9:50 AM

    I can never pass up anything with pumpkin and chocolate. Love all fall flavors!

  12. postedNov 8, 2013 9:59 AM

    Yes, I am not ready for fall to be done even though mother nature is trying to go in that direction. I am still needing more pumpkin recipes. This one looks like a definite winner.

  13. postedNov 8, 2013 10:33 AM

    Yum!! I love pumpkin and chocolate together. Pinning for later 🙂

  14. postedNov 8, 2013 10:43 AM

    Lori this is incredible! I love that you used mini chips and they’re so abundant! I mean, more chocolate in every bite is the best way to go, right! 🙂 Pinned!

  15. postedNov 8, 2013 10:49 AM

    These do look great! Love that chocolate pumpkin combo 🙂

  16. postedNov 8, 2013 12:06 PM
    Tommy Vallier

    These look incredibly close to a square I used to buy from a cafe before it closed up… Is there a version without pumpkin?

  17. postedNov 9, 2013 11:35 AM

    You’ve explained exactly what I so love about fall in this post; just lovely and a delicious looking recipe to go with it!

  18. postedNov 9, 2013 5:31 PM

    These bars look so moist and chock a block full of chocolate, just the way I like it!

  19. postedNov 11, 2013 8:44 AM

    These look amazing- pumpkin is so perfect this time of year. I like the idea of having them as a lunch time treat.

  20. postedNov 11, 2013 9:17 PM

    I don’t see why pumpkin ever has to go out of style. That’s what cans are for. This cake looks yummy!

  21. postedNov 12, 2013 5:18 AM

    Looks yummy and healthy too! I might try to make this since there are so many pumpkins after Halloween. Great recipe!

  22. postedNov 14, 2013 6:44 PM

    These bars look so yummy!

  23. postedDec 1, 2013 8:14 PM

    I made these for Thanksgiving and my kids just loved them!! Definitely a keeper!! Thanks for sharing this recipe!

  24. postedOct 6, 2014 5:24 PM
    Sarah G

    is there a way to make these without an egg?

    • postedOct 7, 2014 11:10 AM

      there is something called EnerG Egg Replacer. Are you familiar w/ that?

  25. postedSep 10, 2015 9:10 AM
    Laura B

    What size can?

    • postedSep 14, 2015 5:14 AM

      It does not matter what size can you have since you only need 1 cup of the puree. So a small can is fine if you’re not in need of it for anything else.

  26. postedSep 14, 2015 11:59 AM
    Kris Catlin

    Was wondering if you spray the foil with baking spray or not?

    • postedSep 28, 2015 7:31 PM

      You certainly can… to be safe.

  27. postedSep 19, 2015 3:06 PM

    What is the reason for using unsalted butter?  Does it make it taste better or is it in order to be health conscious?   Thanks!

    • postedSep 23, 2015 8:19 AM

      You can use either!

  28. postedSep 26, 2015 10:27 AM

    I agree! These look yummy! I am going to make these with my granddaughter but I think we’ll do them in muffin pans! I’ll let you know how they turn out! Thanks for sharing this!

  29. postedNov 25, 2015 5:45 PM

    Has anyone tried this recipe with less sugar? I just realized that I only put 1/4 cup sugar into the recipe rather than 1 and 1/4 cup… AHHH! They’ve already been in the oven for half the time so there’s no way to save it. I guess if they don’t turn out well then I will make them all over again.

    • postedNov 26, 2015 6:00 AM

      uh oh… how did they turn out?

  30. postedJan 23, 2016 12:10 PM

    These are delicious… I have also made these with a combination of wheat and oat flours and coconut oil in place of the butter…. Yum Yum. This is definitely a staple in our house!

  31. postedSep 20, 2016 7:05 PM
    Theresa Koenigsknecht

    Any recommendations for adjusting this for high altitude above 8,000 feet?

  32. postedOct 20, 2017 12:55 AM

    Best pumpkin and chocolate combo ever. I just recently started to like pumpkin and this recipe is what really got me loooving pumpkin. I start making this recipe from September 1st until December 1st…. (seriously) ?? ? These are absolutely delicious. Even if you think you don’t like pumpkin spice, you will when you try these. So easy to make and just a delight with a cup of hot coffee and a cool night after a big bowl of beef stew… (Yummy)..

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