Save Moist, warmly spiced bars blending the flavors of gingerbread, pumpkin, and chocolate chips—a perfect treat for fall or holiday gatherings.
I made these Gingerbread Pumpkin Chocolate Chip Muffin Bars for my family's autumn get-together last year and they were gone in an instant. Warm, comforting, and packed with gooey chocolate chips, these bars quickly became our favorite fall dessert.
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Pumpkin puree: 1 cup (220 g)
- Brown sugar (packed): 2/3 cup (130 g)
- Vegetable oil: 1/3 cup (80 ml)
- Molasses: 1/4 cup (60 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Semi-sweet chocolate chips: 1 cup (175 g)
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper or lightly grease it.
- Combine dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Mix wet ingredients:
- In a large bowl, whisk pumpkin puree, brown sugar, oil, molasses, eggs, and vanilla until smooth and well combined.
- Combine wet and dry mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined and do not overmix.
- Add chocolate chips:
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
- Transfer batter:
- Spread the batter evenly in the prepared pan. Sprinkle remaining chocolate chips on top.
- Bake:
- Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve:
- Let cool completely in the pan, then cut into 16 bars.
Save When my kids come home from school, the smell of these bars baking always draws them into the kitchen for a warm treat together. They love helping sprinkle the extra chocolate chips before baking.
Required Tools
You'll need mixing bowls, a whisk, a 9x9-inch baking pan, parchment paper (optional), and a spatula for this recipe.
Allergen Information
This dessert contains wheat (gluten), eggs, and soy in the chocolate chips. Always check ingredient labels if allergies are a concern.
Nutritional Information
Each bar has about 185 calories, 7 g total fat, 29 g carbohydrates, and 2 g protein.
Save Enjoy these bars fresh with a dusting of powdered sugar or a drizzle of maple glaze. They make a perfect addition to any fall or holiday table!
Recipe FAQ
- → Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree works well. Ensure it's well-drained for best texture in the bars.
- → How do I store these bars?
Cool completely and store in an airtight container at room temperature for up to 3 days, or freeze for longer.
- → Can I substitute other chocolate types?
Absolutely! Swap semi-sweet chips with dark or white chocolate as desired for a flavor twist.
- → Are these bars suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, making these bars a fitting dessert for most diets.
- → What adds extra spice to the bars?
A pinch of ground allspice or black pepper enhances the spice profile and warms up the flavor.
- → How do I know when the bars are done baking?
Insert a toothpick into the center. It's ready when it comes out clean or with a few moist crumbs.