Pumpkin Chocolate Chip Bars with Cream Cheese Frosting

Soft, cozy, lightly spiced, and studded with melty chocolate chips – these pumpkin chocolate chip bars with cream cheese frosting are about to earn a permanent spot on your must-make list! These bars land right between pumpkin cake and pumpkin bread, with a moist crumb that stays tender for days. They’re sweetened mostly with maple syrup and applesauce, made with whole wheat flour, and baked in bar form so there’s no fussing with layers or shaping. Once baked, they’re finished with a thick layer of tangy cream cheese frosting that takes them straight into dessert-worth-sharing territory!

Pumpkin Chocolate Chip Bars with Cream Cheese Frosting

Whether you’re baking for a fall party, a holiday dessert tray, or just because you opened a can of pumpkin puree and don’t want leftovers sitting in the fridge, this recipe is one you’ll want to whip up ASAP!

They’re easy, crowd-pleasing (everyone wants seconds!), and exactly the kind of fall baking recipe you’ll come back to year after year.

My kids love this perfect fall treat, too! It’s a really easy recipe for them to help with, and they of course love the taste.

Why you’ll love these pumpkin chocolate chip bars

• Easy & approachable – Made with simple pantry ingredients, mixed in just two bowls, and baked in under 30 minutes.
• Perfectly spiced + chocolaty – Cozy pumpkin spice flavor without a premade blend, melty chocolate chips for sweetness, and tangy cream cheese frosting to balance it all.
• Great for sharing – Baked in a 9×13 pan size for thick, bakery-style bars that feed a crowd with minimal effort.

Simple ingredients you’ll need for the best pumpkin bars

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Pumpkin puree – Use pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
• Avocado oil – Keeps the bars extra moist; extra virgin olive oil or melted coconut oil will both work here too.
• Maple syrup – Adds natural sweetness and complements the warm fall spices.
• Unsweetened applesauce – Helps keep the bars soft and tender while reducing the need for extra fat.
• Eggs – Provide structure and help the bars bake up fluffy, not dense.
• Whole wheat flour – Gives the bars a hearty texture while still staying soft – white whole wheat works great here.
• Turbinado sugar – Adds a subtle caramel-like sweetness and balances the spices.
• Baking soda – Helps the bars rise and creates a light crumb.
• Sea salt – Brings out the sweetness and balances the chocolate.
• Cinnamon – The main warm spice flavor in these pumpkin bars.
• Ground ginger and Nutmeg – Adds depth and classic pumpkin spice flavor.
• Allspice and Clove – A little goes a long way to create cozy fall warmth.
• Dark chocolate chips – Semi-sweet or dark chocolate chips work best and melt beautifully throughout the bars.

For the frosting:

• Cream cheese – Softened cream cheese ensures a smooth, creamy frosting without lumps.
• Powdered sugar – Sweetens the frosting while keeping it light and fluffy.
• Vanilla extract – Adds warmth and balances the tangy cream cheese.
• Milk – Helps thin the frosting to a spreadable, silky consistency.

How to make pumpkin chocolate chip bars with cream cheese frosting

Step 1: Start by preheating your oven to 350 degrees F and greasing a 9×13 pan (or lining it with parchment paper for easy removal).

Step 2: In a large bowl, whisk together all of the wet ingredients: pumpkin puree, oil, maple syrup, applesauce, vanilla extract, and eggs until smooth.

Step 3: Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips, then pour the pumpkin bar batter into the prepared pan and spread it into an even layer.

Step 4: Bake for 24-26 minutes, until the top of the bars is set, lightly golden, and a toothpick inserted in the center comes out clean. Let the bars cool completely before frosting – this gives you the best results and prevents melted frosting.

Step 5: To make the frosting, beat the cream cheese, powdered sugar, and vanilla with an electric hand mixer or in the bowl of a stand mixer on low speed, then medium-high speed until fluffy. Add milk 1 tablespoon at a time until you reach a smooth, spreadable consistency. Use an offset spatula to spread the frosting evenly over the cooled bars, then slice and serve.

Pro tips

• Make sure your cream cheese is fully softened to room temperature for the smoothest frosting.
• Don’t overmix the batter – stirring just until combined keeps the bars soft and tender.
• If you want thicker bars, use a slightly smaller pan – just add a few extra minutes to bake time.
• Sprinkle a few additional chocolate chips on top before baking for a bakery-style look.

How to store leftovers

Store frosted bars in an airtight container in the fridge for up to 5 days.

You can also wrap individual bars with plastic wrap or aluminum foil for easy grab-and-go desserts.

Unfrosted pumpkin bars freeze well in a freezer bag for up to 2 months. Thaw at room temperature, then frost before serving for a fresh-baked feel.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this easy pumpkin bar recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Pumpkin puree – Use pure pumpkin puree only, not pumpkin pie filling. Homemade pumpkin purée works too, just make sure it’s thick and not watery.

Oil – Melted coconut oil or EVOO both work well. Melted butter can also be used for a richer flavor.

Maple syrup – Honey is a great substitute. Brown sugar works too, but you may want to add an extra tablespoon or two of applesauce for moisture.

Applesauce – Mashed ripe banana can be used in a pinch, though it will add a subtle banana flavor. You can also replace it with additional oil if needed.

Eggs – For an egg-free option, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested for 5 minutes). The bars will be slightly denser.

Whole wheat flour – White whole wheat flour works well for a lighter texture. All-purpose flour can be used 1:1. A 1:1 gluten-free baking flour also works for gluten-free bars.

Turbinado sugar – Brown sugar or coconut sugar can be used instead. Granulated sugar works but may result in slightly less moisture.

Spices – Swap all the individual spices for 2½–3 teaspoons pumpkin pie spice for convenience. Adjust to taste.

Chocolate chips – Use semi-sweet, dark, or dairy-free chocolate chips. Mini chocolate chips or chopped chocolate work great too.

Cream cheese – Dairy-free cream cheese works well for a dairy-free option.

Powdered sugar – Powdered coconut sugar or maple powdered sugar can be used, though the frosting may be slightly darker.

Milk – Any milk works here, dairy or non-dairy (almond, oat, or coconut milk).

More favorite pumpkin recipes you’ll love

• Pumpkin einkorn bread
• Almond flour pumkin muffins
• Pumpkin chocolate chip baked oatmeal
• Dairy free crustless pumpkin pie

Save these chocolate chip pumpkin bars to Pinterest to make later!

If you try this chocolate chip pumpkin bars recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published December 2011. Updated December 2025.