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). Sine before I even started this blog, I loved pumpkin and I loved Martha Stewart, so these Martha Stewart pumpkin chocolate chip bars are 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 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 CHIP SQUARES
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 9×13 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 squares.
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!
Pumpkin Chocolate Chip Squares
- 2 cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 Tbsp vanilla extract
- 1 cup pumpkin puree
- 1/3 cup semisweet chocolate chips
- 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.
- Recipe adapted from Martha Stewart