Pumpkin spice haters unite! These pumpkin bars are full of chocolate chunks and cinnamon instead for the perfect fall dessert!

Pumpkin bars with chocolate chunks laid out on parchment paper

I’m gonna give it to you straight- I don’t like pumpkin spice.

There I said it.

I just don’t understand what the hype is all about. Everyone literally goes crazy for it every fall, and then there’s me, chucking my Starbucks PSL in the garbage the second after tasting it.

Pumpkin bars with chocolate chunks laid out on parchment paper with milk in the background


Don’t come at me though- because I do however like pumpkin recipes. Just ones that have cinnamon, maple, or are full of chocolate chunks, like these pumpkin bars!

No allspice or nutmeg here, these babies are covered in melty chocolate and get their fall flavor from added maple syrup and cinnamon.

Pumpkin bars packed in a tin with parchment paper

MMM it smells so good when you’re baking it up too. If you like them more on the fudgey side you can bake them 2 or 3 minutes less, or if you like them more on the well done side stick to 27-30 minutes.

What I love about bar or blondie recipes like these is how easy they are. You don’t need a mixer, and they come together super quickly. They are one of my favorite desserts to make when you are short on time but you need something good!

How to make pumpkin bars:

In one medium sized bowl, combine all the ingredients in the order listed. Mix until combined, then pour into a 8×8 inch pan that has been sprayed with baking spray.

Bake for 27-30 minutes- grab a book, watch a show on Netflix, whatever you need to pass the time while your house smells like a fall candle.

pumpkin bars cut and lying on an upside down sheet tray

I definitely recommend letting these guys cool off a little before you dig in but I totally won’t judge you if you don’t!

To store and freeze:

They will be good kept in an airtight container on your counter for 3 days.

Or you can freeze them by wrapping the pan in tin foil and then plastic wrap.

Freeze for up to 3 months but I bet they won’t last that long!

For more fall desserts, check these out!


Pumpkin bars with chocolate chunks laid out on parchment paper
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Pumpkin Bars with Chocolate chunks

Pumpkin bars without the pumpkin spice! These bars are full of chocolate chips, cinnamon, and sweetness from maple syrup. If you love pumpkin but not pumpkin spice, these are for you!


  • Baking spray
  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 egg, large
  • 1 tsp ground cinnamon
  • 2 tsp maple syrup
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups all purpose flour
  • 1/4 tsp kosher salt
  • 1 tsp baking powder
  • 1 cup chocolate chips


  •  Preheat oven to 350° F and spray an 8×8 inch baking dish with non stick baking spray or line it with parchment paper overlapping on the sides.
  • In a medium sized bowl mix the 1 cup melted butter and 1 cup brown sugar until fluffy with a spatula or wooden spoon. Then add in the 1 egg, 2 tsp maple syrup, and 1 cup pumpkin puree, stirring to combine. 
  • In a small bowl or on a piece of parchment paper, combine the 2 cups flour, 1 tsp cinnamon, 1/4 tsp salt, and 1 tsp baking powder. Mix until combined then add to the mix. Stir in the chocolate chips.
  • Pour into baking pan and bake for 25-35 minutes, depending on how well done you like it. You will know its done when the center is no longer jiggly and the edges are starting to brown.


If you like these on the fudgey side bake for 25-27 minutes. 
If you like them more well done bake for 27-30 mins.
When the bars come out of the oven, use a toothpick or the back of a spoon to smooth out the chocolate chips, it will create little pools of chocolate!
Make sure to use pumpkin puree and not pumpkin pie filling!
Serving: 1g, Calories: 373kcal, Carbohydrates: 47g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 57mg, Sodium: 113mg, Potassium: 98mg, Fiber: 2g, Sugar: 29g, Vitamin A: 3704IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 2mg
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