When fall rolls around, I can’t resist baking with pumpkin. The scent of cinnamon and brown sugar drifting through the kitchen feels like the start of something cozy. These Chocolate Chip Pumpkin Bars with Cream Cheese Frosting are one of those simple but irresistible desserts that instantly put you in the fall spirit.
They’re soft and tender from the pumpkin, packed with melty chocolate chips, and topped with the dreamiest layer of cream cheese frosting and more chocolate chips. It’s the perfect dessert for sharing at potlucks, holidays, or a weekend baking session at home.
I first developed this recipe on a crisp October afternoon, when I had leftover pumpkin puree and a craving for chocolate. After a few tweaks (and a few “test bites”), I landed on the perfect balance: not too sweet, deeply spiced, and utterly dessert-table worthy. They’re similar to my chocolate chip pumpkin squares, but they’re more like cake bars and they have frosting too!
These bars are ideal when you want fall comfort without fuss — bake once, frost, slice, and share.
Why You’ll Love These Pumpkin Bars
- Soft and Moist: Pumpkin puree keeps these bars perfectly tender.
- Frosting Perfection: Creamy, tangy cream cheese frosting complements the sweet pumpkin base.
- Easy to Make: Just mix, bake, and frost.
- Feeds a Crowd: They are baked in a 10×15-inch pan, so there’s plenty to share!
Ingredients Needed:
- Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling.
- Baking Basics: Flour, White Sugar, Brown Sugar, Eggs, Baking Powder, Baking Soda, Salt, Milk and Vanilla Extract
- Spices: Cinnamon, Ginger and Cloves (sub 2 3/4 teaspoons of pumpkin pie spice, if you’d like).
- Oil: This helps the cake turn out incredibly moist.
- Cream Cheese: Use full fat for the best texture and flavor.
- Powdered Sugar: Sub with some sifted maple sugar if you want a bit of a maple twist to these bars.
How to make Chocolate Chip Pumpkin Bars:
The complete, printable recipe is in the recipe card at the end of this post. Here is a brief overview.
Combine the wet and dry ingredients to create the pumpkin batter. Pour it into a greased 10×15-inch pan. Bake for about 25 minutes. Then let the pumpkin cake cool completely.
Mix the cream cheese frosting, and spread on the cooled pumpkin cake. Sprinkle with chocolate chips.
Recipe Tips for Perfect Pumpkin Bars:
- Use the right pan: A 10×15 inch pan is a versatile baking sheet, often called a jelly roll pan, with low sides.
- Don’t overbake: Pumpkin treats can dry out quickly. Pull them from the oven when the center looks just set.
- Add texture: Stir in chopped pecans or toffee bits for a fall twist.
- Use room-temperature cream cheese: It makes the frosting extra smooth.
- Pro tip: Chill the frosted bars for 15 minutes before slicing for cleaner cuts.
Why This Recipe Works (What Makes It Special)
- It’s make-ahead friendly — stays good for days (see storage tips below).
- It’s moist but not soggy — the pumpkin adds richness and keeps the bars tender.
- It has go-to fall flavors — pumpkin pie spices and chocolate all in one.
- The frosting is a great addition — the cream cheese frosting adds tang and sweetness.
How to Store
Refrigerate the frosted bars in an airtight container for up to 5 days. Bring to room temperature before serving. You can also freeze unfrosted bars (wrapped tightly) for up to 2 months.
More Fall Desserts to Bake Next
A Cozy Fall Favorite
There’s no need to wait for Thanksgiving to bake these. Whether you’re bringing dessert to a potluck, baking for your family, or just craving something pumpkin-spiced, these Pumpkin Chocolate Chip Bars with Cream Cheese Frosting hit all the right notes — soft, sweet, and perfectly seasonal.
They’re the kind of treat you’ll want to make every October (and maybe again in January, just because).
Chocolate Chip Pumpkin Bars
Ingredients
CAKE:
- 1¾ cups unsweetened pumpkin puree
- 1 cup canola or vegetable oil
- 4 large eggs
- 1½ cups granulated white sugar
- ½ cup packed light brown sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup mini chocolate chips
FROSTING:
- 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
- ½ cup mini chocolate chips, for sprinkling on top
Instructions
PREPARE THE CAKE:
- Preheat the oven to 350°F. Spray a 10×15-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.
PREPARE THE FROSTING:
- In a large mixing bowl, use an electric mixer to 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
You’ll need to make some adjustments. Here’s the advice I found: http://www.gourmetsleuth.com/Dictionary/W/Whole-Wheat-Pastry-Flour-4936.aspx
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.
Yes, a jelly-roll pan. 1-inch sides work well.
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!
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.
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!
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!
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.
I’ve included this in my round up!
http://oldtips.blogspot.com/2009/10/friday-recipes-pumpkin-desserts.html
I love your recipes. They all look so good.
thank you for your heavenly recipes. I stumbled upon via blogger. Glad I did!