If you're looking for a go-to pumpkin recipe you'll make over and over, these pumpkin chocolate chip squares are it. I have yet to met a person who doesn't rave about these pumpkin bars every time I make them!
(This recipe for Pumpkin Chocolate Chip Squares was originally published in November 2008 but was updated with new photos in 2018).
Looking for the pumpkin recipe that will immediately become your go-to make-all-the-time fall/winter pumpkin recipe? These pumpkin chocolate chip squares are it! I promise.
I started making these right when pumpkin was just starting to become trendy (in 2007) and 11 years later, I'm still making them (this post first went live in 2008, but I'm now updating it with new photos since I was basically using a flip camera phone back in 2008).
Since before I even started this blog, I loved pumpkin and I loved Martha Stewart, so these Martha Stewart pumpkin chocolate chip bars were instantly a dream come true. I can pretty much guarantee that once you make these, your friends and family will either a) force you to make them for every fall gathering in the future or b) beg you for the recipe. They are that good.
So yes, it's one of the best pumpkin bar recipes you'll ever find. Oh, and it's super super easy and I generally have all the ingredients involved in my pantry at all times.
Pumpkin Chocolate Chips Squares Recipe
I made a few changes to these pumpkin bars from the original Martha Stewart recipe, but kept them pretty close to her version. I love both pumpkin and chocolate, but don't like when my chocolate overpowers the pumpkin flavor, so I cut down quite a bit on the recommended amount of chocolate chips.
If you like more chocolate, feel free to use more!
Like I mentioned, this is a pretty basic, easy recipe. You basically whisk together dry ingredients, cream together wet ingredients, and mix in chocolate chips.
Then spread the batter in a foil-lined 9x13 pan and bake until cooked through and a little bit golden on top.
Get ready for your kitchen to start smelling like fall. Let the pan cool a little bit and then slice into square
I’m being completely honest when I say these are absolutely amazing. Every time I’ve made them, they’ve come out perfectly moist and people go absolutely crazy for them.
I dare you to feed these pumpkin chocolate chip squares to any friends who claim they don’t like pumpkin. I’m pretty sure these would change their mind. Even if they don’t want to admit it (why do people have such a hard time letting go of food aversions??).
So hurry up and make them before pumpkin season is over. I know. I’m dreading it too. But lucky for us, it comes every year.
And I suppose nothing is really stopping you from keeping pumpkin season alive all year long. Personally, I only eat pumpkin from September to Thanksgiving, mainly because I like the anticipation of the season starting and tend to enjoy it even more when I don’t overindulge in it all the time.
But I’m not going to lie and pretend I haven’t been very tempted to make these pumpkin chocolate chip squares in the middle of June!
Do you have a go-to pumpkin recipe?
If you’re looking for more pumpkin recipes, check out my recipes for Pumpkin Spice Linzer Cookies and Sour Cream Pumpkin Pie Bundt Cake. I also love these Pumpkin Chocolate Chip Cookies from Plated Cravings!
📖 Recipe
Pumpkin Chocolate Chip Squares
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree
- ⅓ cup semisweet chocolate chips
Instructions
- Pre-heat oven to 350 degrees and line a 9x13 pan with foil.
- Whisk flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
- In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar together on medium-high until light and fluffy, about 3 minutes. Beat in the egg and vanilla until they’re combined. Beat in pumpkin puree. The mixture may look a bit curdled at this point, but don't worry.
- Mix the dry ingredients into the wet ingredients with mixer on low until just combined. Fold in chocolate chips.
- Spread batter into prepared pan and bake for 35-38 minutes, until edges are just starting to turn golden and an inserted toothpick comes out clean.
- Let cool completely in pan before removing (by pulling foil out) and cutting into squares.
Notes
- Recipe adapted from Martha Stewart
Peckish says
Whoa, this is the PERFECT thing to make for my coworker's baby shower - seasonal and satisfying to the chocoholics! Thanks for posting this!
Darius T. Williams says
YES! Looks great!
-DTW
[www.everydaycookin.blogspot.com]
Sara says
these are so, so good!
Legally Brunette says
That looks delish! It was good to meet you guys tonight at the blogger panel. I had come across your blog before but I will bookmark it and read regularly. I <3 Martha, so I look forward to reading what you two create together!
ANG* says
yummmmmmm.
Maria says
I agree pumpkin is for fall only! So eat it up now! The bars look awesome!
Steven says
Not gonna lie; "them look tasty!"
savings says
I made these last night… yum! i brought one to work today to have after lunch, but I was kind of kicking myself for not bringing two 🙂
RebeccaC says
Oh good lord these sound good. Btw...I found you guys through Angillo and LOVE all of your great recipes and ideas. Keep it up!
Yummy Mummy says
Hey Girls, so great to meet you the other night! As soon as my little man and I get over our latest bout of the stomach flu I plan on devouring these immediately!
xoxo
ym
Candy says
Whoa, I'd love this cookie!
Product Junkie Diva says
ok I think I'm in love with this blog..lol
great job ladies.
PJD
Susan Johnston says
These sound delicious! I went to a potluck this evening, where someone had made pumpkin biscuits, and those were quite tasty, too. Pumpkin is great, because it adds moisture without a lot of fat. 😉
GET IT GIRL says
My sis made these on Sat and Sun! They were dlish. She added walnuts to Sunday's batch and it was double the pleasure. By the time you read this, the pix will be up on my blog. Thanks for putting this delicious recipe in the bloglight!
Shannon S. says
Just made these now, so I will be glad to come back and let you know how they are (they're still baking)! Can't wait to try them!
Anonymous says
Made your recipe last night as the recipe was so close to the cookie recipe I made last year.
I'm not a huge lover of pumpkin but I fast became one after making the cookie recipe. Yummmmy and so is this recipe. Thank you for posting it.
I subbed some applesauce (1/2 cup) for the butter your recipe called for and used 1/2 cup of oil for the rest of the quanity of butter, turned out perfect and saves a little on the fat in the recipe.
I've went on a craze with pumpkin and cranberry recipes this year, found an excellent recipe for pumpkin/ginger scones, more pumpkin yum 😉
Theresa says
I was moving and decided to make these for the road trip but I didn't have any chocolate chips so I used chocolate M&Ms instead the kids loved them. I plan on making them again for Halloween and Thanksgiving but next time I'll actually try the original version with chocolate chips.
Mary says
These were insanely incredible. Wow. Definitely will make again!!!
Chris says
You made these the month before we met. I think it's about time you make them again.
Christina says
So tender and yummy! This recipe sure is a hit!
Jennifer Farley says
These could not be more perfect for fall!