Ingredients
Equipment
Method
Prep the pan and heat the oven
- Preheat the oven to 350F and grease a 9x13 pan. You should see the oven fully come up to temperature before baking.
Mix dry ingredients
- Whisk together all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Mix until the spices and leaveners look evenly distributed through the flour.
Mix wet ingredients
- Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth. The mixture should look glossy and fully combined with no visible sugar lumps.
Combine and bake
- Fold the flour mixture into the wet mixture until just combined. Stop as soon as you no longer see dry streaks.
- Fold in semi-sweet chocolate chips so they are evenly dotted throughout the batter. You should see dark chocolate pockets forming across the surface.
- Spread the batter evenly into the greased 9x13 pan. Level the top so it bakes uniformly.
- Bake at 350F for 25-30 minutes, until a toothpick comes out clean. The edges should look set and the center should not look wet.
Cool and slice
- Cool completely before cutting. The bars should be firm enough to lift cleanly without crumbling.
Notes
Pro tip: don’t overmix after adding the flour—fold just until combined to keep the crumb tender. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months for best texture. For a dietary swap, use a neutral oil alternative (like canola) if needed—results stay very similar.