Ingredients
Equipment
Method
- Position oven rack in the middle position and preheat to 350°F (175°C). Line a 9x13 inch (23x33cm) glass baking dish with parchment paper, leaving a 2-inch overhang on both long sides. Press the parchment flat against the bottom and sides with no air pockets underneath.
- In a large mixing bowl, combine the 425g pure pumpkin purée, 113g melted cooled unsalted butter, 165g packed light brown sugar, and 50g plain white granulated sugar. Whisk from the center outward in steady circular strokes for approximately 30 to 40 strokes until the sugars are fully dissolved and the mixture is thick, smooth, and uniformly deep amber with no visible sugar crystals.
- Add the 2 large room-temperature eggs one at a time, whisking each fully into the batter before adding the next. Add the 5ml pure vanilla extract and whisk for 10 additional strokes until the batter is glossy and cohesive. Switch to a silicone spatula.
- In a separate small bowl, whisk together the 210g all-purpose flour (spooned and leveled), 4g baking powder, 2g baking soda, 3g pumpkin pie spice, 1.5g ground cinnamon, and 3g fine sea salt for 15 seconds until evenly combined. Pour the dry ingredients onto the wet batter and fold with slow strokes from the bottom of the bowl upward — count 20 strokes maximum, stopping the moment no dry flour streaks remain. Do not overmix.
- Reserve ½ cup (85g) of the semi-sweet chocolate chips in a small bowl. Add the remaining 1 cup (170g) chips to the batter and fold in with 8 to 10 strokes until evenly distributed.
- Scrape the batter into the prepared parchment-lined baking dish and spread into an even layer using the back of the spatula, pressing into the corners. Scatter the reserved 85g chocolate chips evenly across the top surface and press each chip lightly into the batter with your fingertip to anchor them.
- Bake on the middle rack at 350°F (175°C) for 25 to 30 minutes. Do not open the oven before 25 minutes. The bars are done when the edges are fully set and pulling slightly from the parchment, the top surface looks matte around the chips, and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs — not wet batter, not completely clean.
- Remove from the oven and place on a wire cooling rack. Do not cut. Cool at room temperature for a minimum of 2 hours, then refrigerate in the pan for 30 minutes. Lift out using the parchment overhang, place on a cutting board, and cut into a 4x4 grid for 16 bars using a sharp knife wiped clean between every cut.
Notes
Pure pumpkin purée only — pumpkin pie filling is pre-sweetened and will make these bars too sweet and incorrectly spiced.
Melt butter ahead and cool to room temperature — approximately 15 to 20 minutes. Hot butter added to eggs will scramble them.
Spooned and leveled flour only — scooping directly from the bag adds up to 30% extra flour and produces dry bars.
Test leavening freshness before using — baking powder into hot water, baking soda into white vinegar. No fizz means spent leavening.
Glass pan as tested — dark non-stick pan users reduce oven to 325°F (165°C) and start checking at 22 minutes.
Do not cut before 2 hours of cooling plus 30 minutes refrigeration — cutting early produces gummy, collapsing centers.
Wipe knife blade clean between every cut for sharp edges.
Doubled batch requires two separate 9x13 pans — leavening does not scale linearly, use 1¾ tsp baking powder and ¾ tsp baking soda for a doubled batch.
High altitude above 3,500 feet: reduce baking powder to ¾ tsp and baking soda to ⅜ tsp. Start checking at 22 minutes.
Allergens: contains wheat, eggs, dairy (butter), soy (chocolate chips — check brand). Nut-free as written.
Freeze baked bars individually wrapped in plastic wrap up to 2 months. Thaw in refrigerator 4 to 6 hours before serving.