Best 10 Pumpkin Chocolate Bars Recipes

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

EASY CHOCOLATE CHIP PUMPKIN BARS

Steps:

• In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
• In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
• Stir in pecans.
• Add wet ingredients to dry and stir until combined.
• Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
• Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
• When cool slice width wise into 1/2 inch strips and then in half length wise.
• Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes
• Remove from oven and let cool slightly. Dust with powdered sugar.
• Allow the cookies to cool completely and enjoy!

PUMPKIN CHOCOLATE COCONUT OIL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
• Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
• Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.

PUMPKIN CHOCOLATE BARS

Steps:

• 1. heat oven to 350, spray 9in square pan.
• 2. Combine graham cracker crumbs and allspice in large bowl. Add milk, pumpkin, and vanilla - mix well. Stir in chocolate chips, nuts.
• 3. Spread batter evenly in pan; bake for 35 mins or until lightly browned on top and pulling away from sides of pan.
• 4. Cool on rack for 5 mins before cutting.

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
• In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
• Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
• Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
• Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
• Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
• Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

PUMPKIN, ALMOND, CHOCOLATE GRANOLA BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350°F/180°C Butter a 10" by 10" baking pan and line with baking paper.
• In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together. Set aside.
• In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist.
• Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
• Remove from the pan by lifting the parchment paper.
• Using a sharp knife, cut into bars.

PUMPKIN CHOCOLATE CHIP GRANOLA BARS

Steps:

• Preheat oven to 350 degrees. Line an 8"x 8" baking pan with parchment paper. Let it over hang the edges of the pan.
• Spray paper with cooking spray i.e. Pam
• Combine first 5 ingredients in a medium bowl.
• Combine remaining ingredients, except for the chocolate chips, in a small bowl.
• Pour into the dry mixture and combine well.
• Mix in chocolate chips
• Press mixture firmly into the prepared pan.
• Bake for 25 min. Remove from the oven and cool for at least 10 min or longer.
• Lift the edges of the parchment paper to remove and cut into 12 or 16 bars depending on your choice of size
• Store in an air tight container for 3 days or in the refrigerator for 1 week.

GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Steps:

• Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
• Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
• Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
• Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
• Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
• Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
• Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
• Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.