Chocolate Chip Pumpkin Bars

Chocolate Chip Pumpkin Bars @ NancyC

Moist, chunky pumpkin bars chock full of milk chocolate chips and chopped walnuts…who can resist that? This recipe is adapted from a cookie recipe I found over at I made the cookies and they tasted great, but they just didn’t have much visual appeal. So I thought I’d make them into bars instead, and I like them much better this way!

Actually, these bars are more moist and chewy (like a brownie or slice of pumpkin bread) than they are crunchy like a cookie. I also added chopped walnuts and eliminated the cloves that the original recipe calls for. I recommend using Ghirardelli milk chocolate chips in this recipe because they’re a bigger size than other brands and they’re so smooth and creamy. If you don’t like milk chocolate, you can substitute semi-sweet chocolate chips instead, but it is really good with those Ghirardelli milk chocolate chips and worth paying a little extra for them! 🙂

Chocolate Chip Pumpkin Bars

  • Servings: 20-24
  • Difficulty: easy
  • Print


  • 1 cup (2 sticks) unsalted butter, softened                     Chocolate Chip Pumpkin Bars @ NancyC
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups (12-ounce bag) milk chocolate chips
  • 1 cup chopped walnuts

Preheat oven to 350˚F. Grease a 9 x 13″ baking pan or line with parchment paper.

In a large bowl, cream butter until smooth. Add in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

In another large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly beat the flour mixture into the egg/butter mixture in thirds. Stir in the chocolate chips and then the walnuts, mixing everything together.

Spoon the dough into the prepared 9 x 13″ pan, spreading batter evenly. Bake at 350˚F for 40 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars. Makes about 20-24 bars, depending on how small or large you cut them.

Recipe from NancyC |

These pumpkin bars make an easy dessert you can enjoy all autumn long…and all winter long, too, if you’re a fan of pumpkin goodies! 🙂

Sharing at Weekend Potluck, Wonderful Wednesday HammersnHugs, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.


36 thoughts on “Chocolate Chip Pumpkin Bars

  1. UrMomCooks

    These are a wonder! I have also made pumpkin cookies that are only so-so… Turning them into bars with chocolate and nuts is a genius idea! And also perfect for cutting little squares that can be popped right into ur mouth! This one is a keeper!


  2. lisahudson

    Oh, this reminds me of an amazing pumpkin swirl brownie I’ve made. It was the first time I put chocolate and pumpkin together and…well, I think I had one of those eye rolling moments. Love this combination! This recipe looks like a keeper.

    Thanks for stopping and leaving a comment at (I don’t know why it won’t let me comment under that blog). Have a wonderful day!!



  3. laurie

    Yum! It’s going to be all of your fault when I gain weight, because every time I come visit, I want to try the receipe you post. This sounds soooo good. Thanks for linking up Nancy. laurie


  4. MySweetCreations

    I LOVE anything pumpkin, especially when there is some milk chocolate with it to! I also started a Sweet Sunday blog party that you could link this or anything sweet up to! Thanks for sharing and beautiful photos too!


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  6. Lori

    i am making these for my thanksgiving dinner part two today…just a 4 person meal at my house since we normally go to my parents house….gives me the leftovers to make soup and things…they look so great..i am using semi sweet chips hopefully that will work


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  8. Bonnie

    Based on the picture and title, I expected these to be more of the texture of a brownie or bar cookie. Mine came out more like the texture of a bread or cake. I followed the exact directions besides leaving out the walnuts. They were, however, quite yummy and moist. I brought them for an event and the plate was empty at the end.


    1. Jennifer

      I couldnt agree more. Wrote my comment before I saw yours and pretty much said the same thing. These weren’t bad by any mean but definitely were a different consistency than I expected.


  9. Jennifer

    These turned out pretty well. They were more like pumpkin bread than a cookie bar that I was expecting though. Not as dense and very light and bready. Going to have to try a different combo next time.


  10. Jeff Bowman

    Delicious, but would be better in a larger pan. Too much like cake instead of a bar. I used a larger pan. Just a thought.


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