When the cool breeze of autumn sets in and the scent of spices fills the air, few treats capture the cozy spirit of the season like Gingerbread Pumpkin Chocolate Chip Bars. These bars combine the best flavors of fall — warm gingerbread spices, smooth pumpkin, and gooey chocolate chips — into one irresistible bite. They’re soft, moist, and slightly chewy, with a rich blend of molasses and spice that makes every slice feel like a warm hug.

Perfect for sharing at gatherings, gifting during the holidays, or simply enjoying with a cup of coffee, these bars are not only easy to make but also incredibly satisfying. Let’s dive into how you can bake this deliciously festive dessert right at home!

Ingredients

To make about 16 bars, you’ll need:

Dry Ingredients:

2 ¼ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt

Wet Ingredients:

¾ cup unsalted butter, melted and slightly cooled
½ cup dark brown sugar, packed
¼ cup granulated sugar
½ cup unsulfured molasses
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Add-ins:

1 ½ cups semisweet chocolate chips (plus extra for sprinkling on top)

Instructions

Follow these simple steps for the perfect batch of Gingerbread Pumpkin Chocolate Chip Bars:

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal later. This will make cleanup a breeze and help the bars release perfectly.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Mixing the dry ingredients first ensures that the spices and leavening agents distribute evenly throughout the batter, giving you consistent flavor and texture in every bite.

Step 3: Combine the wet ingredients

In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the molasses and continue whisking until the mixture is well combined. Next, mix in the pumpkin puree, eggs, and vanilla extract. Stir until the batter looks uniform and silky.

Step 4: Bring it all together

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix — stop as soon as the flour disappears. Overmixing can make your bars tough instead of soft and tender.

Step 5: Fold in the chocolate chips

Add 1 ½ cups of chocolate chips to the batter and fold them in gently. The combination of pumpkin and gingerbread spices with melted chocolate is pure bliss — the chocolate adds richness while balancing the spiciness of the molasses and ginger.

Step 6: Bake

Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Sprinkle a few extra chocolate chips on top for a bakery-style finish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and slice

Allow the bars to cool completely in the pan on a wire rack before slicing. Cooling helps the bars set properly and enhances their flavor and texture. Once cooled, lift them out using the parchment overhang and cut into squares or rectangles.

Conservation and Storage

To keep your Gingerbread Pumpkin Chocolate Chip Bars fresh and moist, store them properly:

At room temperature: Place bars in an airtight container with parchment paper between layers. They’ll stay soft for up to 3 days.
In the refrigerator: For longer storage, refrigerate for up to 1 week. Let them come to room temperature before serving for the best flavor.
In the freezer: Wrap each bar individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw them overnight in the fridge or for an hour at room temperature.

Proper storage not only keeps them tasting fresh but also ensures that the texture remains perfectly chewy and moist.

Variations

One of the best things about this recipe is its flexibility! Here are a few creative twists to try:

White Chocolate Delight: Swap semisweet chocolate chips for white chocolate chips for a sweeter, creamier flavor.
Nutty Crunch: Stir in ½ cup of chopped pecans or walnuts for extra texture and a nutty bite.
Spice Boost: Add a pinch more ginger or a dash of cardamom if you love a bolder spice profile.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Cream Cheese Swirl: Before baking, drop spoonfuls of sweetened cream cheese on top of the batter and swirl with a knife for a marbled look and tangy flavor.

Each variation adds its own personality to the bars, making them perfect for experimenting based on your mood or occasion.

Serving Suggestions

These bars taste fantastic on their own, but you can easily dress them up for special occasions:

With a drizzle: Add a light drizzle of melted white chocolate, caramel, or maple glaze for a gourmet touch.
Paired with coffee or tea: The warm spices complement a cup of coffee, chai tea, or hot cocoa beautifully.
With ice cream: Serve slightly warm bars with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
Holiday platter: Cut them into bite-sized pieces and include them in a festive cookie or dessert tray.

Whether you’re serving them after dinner or as a snack on a cozy afternoon, these bars always bring smiles to the table.

Conclusion

Gingerbread Pumpkin Chocolate Chip Bars perfectly capture the warmth and sweetness of the holiday season. Each bite offers a delightful blend of spice, pumpkin richness, and chocolatey comfort — a combination that feels like autumn and winter in dessert form.

What makes these bars truly special is their versatility. You can bake them for Thanksgiving, gift them during Christmas, or simply enjoy them any time you crave something comforting. With easy ingredients, simple steps, and endless variations, this recipe deserves a spot in your seasonal baking rotation.

So, preheat your oven, grab your spices, and get ready to fill your kitchen with the irresistible aroma of gingerbread and pumpkin. These bars are more than a treat — they’re a celebration of cozy flavors and homemade joy.

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Gingerbread Pumpkin Chocolate Chip Bars

Author: hafsahafsa
Total Time: 45–50 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Gingerbread Pumpkin Chocolate Chip Bars are soft, moist, and packed with warm autumn spices, pumpkin richness, and gooey chocolate chips. Perfect for fall gatherings, holiday gifting, or a cozy treat with coffee or tea.

Ingredients

Scale

Dry Ingredients:

2 ¼ cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon nutmeg

½ teaspoon salt

Wet Ingredients:

¾ cup unsalted butter, melted and slightly cooled

½ cup dark brown sugar, packed

¼ cup granulated sugar

½ cup unsulfured molasses

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

Add-ins:

1 ½ cups semisweet chocolate chips (plus extra for sprinkling on top)

Instructions

Preheat and prepare pan:
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper, leaving an overhang for easy removal.

Mix dry ingredients:
In a medium bowl, whisk flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.

Combine wet ingredients:
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add molasses, then stir in pumpkin, eggs, and vanilla until silky.

Bring batter together:
Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing to keep bars tender.

Fold in chocolate chips:
Gently fold in 1 ½ cups chocolate chips.

Bake:
Spread batter evenly in prepared pan. Sprinkle extra chocolate chips on top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.

Cool and slice:
Cool completely on a wire rack before slicing. Lift out using parchment overhang and cut into 16 bars.