Chocolate Chip Pumpkin Bars

5 from 5 votes

These Chocolate Chip Pumpkin Bars are loaded with pumpkin, cinnamon and chocolate! They're like a blondie texture and are the perfect blend of spice and richness! Even better, these cozy beauties are gluten free, nut free, eggless and can easily be vegan! Cut them into tiny squares, long rectangles or large squares; whatever your heart desires!

Prep Time15

Cook Time37

Rest Time30

Total Time1 22

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: bars

Calories: 182kcal

Author: Lee

Ingredients

1 ¾ cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
½ teaspoon kosher salt
¾ cup unsalted butter or vegan baking sticks, room temperature
1 ¼ cups granulated sugar
¾ cup pure pumpkin
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
4 tablespoons milk
1.5 teaspoons pure vanilla extract
2 cups semi sweet chocolate chips , ½ cup kept separate for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan with vegetable oil. Line with parchment paper and lightly grease again. Make the parchment paper long enough so there is about a ½ inch overhang on each side so that you can lift the bars out easily once they have cooled.
In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 teaspoon baking soda, 1.5 teaspoons cinnamon and ½ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, combine the 2 heaping tablespoons (26 grams) cornstarch and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Set aside.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the ¾ cup unsalted butter or vegan baking stick and the 1 ¼ cups granulated sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the ¾ cup pumpkin into the creamed butter and sugar.
With the mixer still on low speed, add in cornstarch water, the 4 tablespoons milk and 1.5 teaspoons vanilla. The mixture will look chunky. That's normal.
Slowly mix in the gluten free flour mixture a little at a time until all combined.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl.
Use a spatula to fold in 1.5 cups of chocolate chips.
You don’t want to over mix this. Just make sure everything is fully combined. The batter will be sticky.
Spoon the batter into your parchment lined and greased 9 x 13 baking dish and use a spatula to press the batter down into the shape of the pan. Then use a butter knife or a small icing spatula to spread around. You should end up with a smooth even layer of batter.
Sprinkle the remaining chocolate chips on top of the batter. I use an additional ½ cup but feel free to use much less. Gently push down on the chips to make sure they stick to the batter.
Bake the bars in the center rack of the oven at 350 degrees Fahrenheit for 37 minutes.
Let the pumpkin chocolate chip bars cool almost completely in the pan before trying to remove them, otherwise they will break apart into a giant mess.
After they cool, use the parchment overhang to lift onto a cooling rack and let them cool completely before slicing.
Slice the bars into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires. I slice them into 28 squares.

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and non dairy milk.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups packed AP flour (294 grams).

Storing: Once cool, store the bars in an airtight container or wrapped in foil at room temperature for 3 days, or in the freezer for 30 days. If in the freezer, let come to room temperature prior to eating. If you want the chocolate gooey, warm each bar in the microwave for 5-10 seconds. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition