Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 350°F, then grease a 9x13 pan for easy release. Set the pan aside with a visible, lightly greased surface.
Mix dry and wet
- Whisk all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined. The mixture should look uniform in color with no lumps of spice.
- Whisk pumpkin puree, granulated sugar, brown sugar, packed, vegetable oil, eggs, and vanilla extract until smooth. Stop when the batter looks glossy and free of streaks.
Combine and bake
- Fold the dry mixture into the wet mixture until just combined. Stop as soon as you don’t see dry flour, so the bars stay tender.
- Fold in 1-1/2 cups semi-sweet chocolate chips. You should see dark chips suspended throughout the batter.
- Spread the batter evenly in the greased 9x13 pan. Aim for an even layer so the bars bake uniformly.
- Scatter the remaining semi-sweet chocolate chips over the top. The surface should be dotted with visible chocolate pockets.
- Bake at 350°F for 25-30 minutes until a toothpick comes out clean. The top should look set and lightly browned at the edges.
Cool and cut
- Cool completely before cutting into bars. Cutting too soon will cause crumbs and smearing, while fully cooled bars slice cleanly.
Notes
Pro tip: for neat bars, let the pan cool fully on a rack before slicing; if you want extra clean edges, chill the pan for about 30 minutes after it cools and then cut. Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week. Freezing is yes—wrap individual bars and freeze up to 2 months, then thaw overnight in the fridge. Dietary swap: use a gluten-free 1:1 all-purpose flour blend in place of all-purpose flour for a gluten-free version (choose one that includes xanthan gum).