Chocolate Chip Pumpkin Spice Bars

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This recipe for Chocolate Chip Pumpkin Spice Bars is a good recipe to make if you’re on the hunt for a fall dessert to feed a small crowd!

Chocolate Chip Pumpkin Spice Bars

The first time I made these, I brought them to a teacher’s luncheon at my son’s elementary school.  It was the perfect dessert to bring for a teacher lunch because there are loads of teachers, and this recipe makes a lot!

You’ll want to use a fork to consume these Chocolate Chip Pumpkin Spice Bars. You can see from the photo that they’re really rather more like a cakey-bar than a hold-in-your-hand-and-firmly-grasp-it kind of bar. But you can also tell from the photo that these are incredibly moist (happily so).

Cream Cheese Frosting with Chocolate Chips

Cream cheese frosting tops these bars along with those darling little mini chocolate chips. The chocolate chips are also spotted throughout the cakey bars, adding a subtle chocolate flavor.

Chocolate Chip Pumpkin Spice Bars

The teachers at my son’s school were so happy with this fall treat. Despite the fact that the treat came equipped with a little sign announcing its name, the teachers thanked me for the delicious carrot cake I brought them. I suppose it’s reminiscent of carrot cake in its appearance with the cream cheese frosting and similar spice additions, but you can definitely detect the pumpkin flavor without difficulty!

Chocolate Chip Pumpkin Spice Bars

Hope you enjoy these delicious Chocolate Chip Pumpkin Spice Bars.  They’re a delicious dessert to make during the fall months!

If you’re looking for more fall desserts, you might also enjoy my Cran-Apple Raspberry Bars and this Pumpkin CheesecakeCaramel Apple Upside Down Cake, Pumpkin Delight, and Autumn Spice Cake are good fall dessert choices too!

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Chocolate Chip Pumpkin Spice Bars

This recipe feeds a small crowd... a small, crowd of pumpkin spice bar lovers!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 42 servings
Calories 173kcal
Course Dessert
Cuisine American
Keyword chocolate chip, pumpkin



  • 1 3/4 cups unsweetened pumpkin puree
  • 1 cup canola or vegetable oil
  • 4 large eggs
  • 1 1/2 cups granulated white sugar
  • 1/2 cup packed light brown sugar
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup mini chocolate chips


  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, measured then sifted
  • 1/2 cup mini chocolate chips, for sprinkling on top



  • Preheat the oven to 350°F. Spray a 10x15-inch baking pan with nonstick spray.
  • In a large bowl, whisk together the pumpkin, oil, eggs and sugars until combined.
  • In a separate bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in the mini chocolate chips and stir to combine. Add the dry ingredients to the wet and stir until moistened.
  • Pour the cake batter into the prepared pan. Bake until the center springs back when lightly pressed in the center- 25 to 30 minutes. Remove and place on a wire rack to cool completely.


  • In a large mixing bowl, beat together the cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost the bars and sprinkle with additional mini chocolate chips.


Serving: 1slice | Calories: 173kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 71mg | Fiber: 0g | Sugar: 24g | Vitamin A: 1730IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 0.6mg
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  • dee wrote:

    OMGosh, this looks fantastic! Since I do desserts for the family gathering this sounds like a great way to use the traditional pumpkin in a slightly different way. 2 questions – can white flour be used without any wheat flour at all and can I puree the canned pumpkin from the store?

    • Lori Lange wrote:

      Yes, and yes 🙂

  • Jessica wrote:

    Hi! I think this recipe looks amazing! I would love to try it, however I have not seen whole wheat pastry flour in my local stores – is whole wheat flour the same/an acceptable substitute? Thank you!!

  • Britiney @ Consider the Lilies wrote:

    Sorry to be dense, but when you call for a 10×15 pan, do you mean like a jelly-roll pan or like a 9×13, but bigger? I was going to make these tonight, but I’m not sure what to cook them in. I have a jelly roll pan, but not one with deep sides.

    • Lori Lange wrote:

      Yes, a jelly-roll pan. 1-inch sides work well.

  • Shelley wrote:

    I’ve made a recipe very similar to this and had a cinnamon/sugar topping, mmmmm. Now I need to try it this way, with frosting!

  • Judy wrote:

    I made these for Thanksgiving and they were a huge hit! For the frosting I used 2 tablespoons of milk instead of 2 teaspoons; also reduced the confectioner’s sugar to 3 cups. I couldn’t find a 10×15 pan so used a 10×17 lasagne pan and cooked it for the minimum time suggested. Came out very moist and flavorful.

  • Kelli wrote:

    Just made these, I found you through SMS Handmade Holidays. I actually had to substitute some sweet potato for the pumpkin as I use fresh pumpkin I’ve canned and frozen and only had about a cup thawed and ready to go. So I mixed in some leftover mashed sweet potatoes from supper the other night and the batter tasted great! They are cooling now, but I can’t wait to frost them up and eat one!

  • Jenny @ nutmegger wrote:

    Cannot think of anything better than pumpkin and chocolate! I can’t wait to bake this, along with all of those other fun treats on your blog for halloween!

  • Heidi wrote:

    I loved this recipe! I actually liked the bars better warm, without the frosting. The frosting also made a lot more than I needed, I only ended up using 1/2 the frosting. Great fall recipe.

  • Amanda wrote:
  • Ms Whit wrote:

    I love your recipes. They all look so good.

  • Gina wrote:

    thank you for your heavenly recipes. I stumbled upon via blogger. Glad I did!