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These moist Pumpkin Bars are mildly spiced and have a sprinkling of chocolate chips throughout. They’re topped with a silky fudge frosting for a delicious fall treat!

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stack of pumpkin chocolate chip bars on a wooden platter

Nothing beats a deliciously moist pumpkin bar when fall rolls around. And though my Pumpkin Bars with Browned Butter Frosting will always be my absolute favorite, sometimes it’s fun to change it up!

These Pumpkin Chocolate Chip Bars are super quick and easy to make. The fudgy chocolate frosting is totally optional – they’re super tasty either way!

bite of a pumpkin chocolate chip bar on a gold fork

How to Make Pumpkin Chocolate Chip Bars

If you’ve ever made my Pumpkin Bars with Browned Butter Frosting, these are very similar! And honestly probably a little easier without the time it takes to make browned butter.

First, you’ll combine the dry ingredients in a large bowl or in the bowl of a stand mixer. Then, you’ll add the wet ingredients and stir until smooth. Then, the mini chocolate chips are stirred in and the batter is poured into a greased pan. A few chocolate chips are sprinkled on top and then the bars are baked.

Once the bars have cooled off, you can enjoy as-is, or spread with chocolate fudge frosting!

How to Store Pumpkin Bars

Most pumpkin bars need to be refrigerated due to the cream cheese in the frosting. However, these do not need to be. Therefore, you can store them at room temperature or in the fridge. They’ll last on the counter at room temperature for 3-5 days and in the fridge for 5 days.

You can also freeze Pumpkin Bars (with or without the frosting) for up to 3 months. So, if you’re lucky enough to have leftovers, place them in a resealable freezer bag or place in a tightly sealed container before freezing.

popular pumpkin recipes on dance around the kitchen blog

Other Delicious Pumpkin Recipes

Here are the 4 most popular pumpkin recipes on Dance Around the Kitchen!!

  1. Pumpkin Crisp – The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!
  2. Pumpkin Churro Mini Muffins – These mini muffins are moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
  3. Pumpkin Streusel Pie – Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and you’ll be in pumpkin heaven!
  4. Pumpkin Coffee Cake – This coffee cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off….seriously good!!

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Follow us on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

stack of chocolate chip pumpkin bars

Pumpkin Chocolate Chip Bars

Author: Kelsey
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
These moist pumpkin bars are mildly spiced and have a sprinkling of chocolate chips throughout. They're topped with a silky fudge frosting for a delicious fall treat!


  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • one 15 ounce can pureed pumpkin
  • 4 eggs
  • 1 cup mini chocolate chips divided
  • One 16 ounce container store-bought chocolate fudge frosting optional


  • Preheat oven to 350°F and grease a sheet pan (12×18")* with cooking spray.
  • In a large bowl (or bowl of a stand mixer), combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
  • Add the oil, pumpkin and eggs and mix until smooth; add 3/4 of the mini chocolate chips and stir until well-dispersed.
  • Pour into the greased pan and sprinkle with remaining 1/4 c mini chocolate chips.
  • Bake for 20-25 minutes.
  • Let cool completely then frost with chocolate fudge frosting, if desired. (The cake is soft, so I recommend heating the frosting in the microwave until softened before spreading on the cake).


*Can also use a Jelly Roll pan (10.5 x 15.5″) as long as the sides are at least 1″ tall.  Baking time will need to be increased by a couple minutes.


Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 134mg | Potassium: 54mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2324IU | Calcium: 38mg | Iron: 1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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