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Pumpkin Chocolate Chip Brownie Bars Recipe

Name: Pumpkin Chocolate Chip Brownie Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup canned pumpkin puree, unsweetened; 1/2 cup coconut sugar or brown sugar; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 2 large eggs; 3/4 cup gluten-free all-purpose flour blend with xanthan gum; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 cup semi-sweet or dark chocolate chips, dairy-free if desired

By Beginnerbakes Editorial TeamPublished May 1, 2026 | Updated Jul 11, 2026

American 40 mins beginner-friendlyeasystep-by-stepchocolatespicedfall-bakingpartysnack

These easy pumpkin chocolate chip brownie bars feature warm fall spices, rich chocolate, and a moist texture. Perfectly, they make a delicious snack or party treat ideal for beginner bakers.

Pumpkin Chocolate Chip Brownie Bars Recipe

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup canned pumpkin puree, unsweetened
1/2 cup coconut sugar or brown sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 large eggs
3/4 cup gluten-free all-purpose flour blend with xanthan gum
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup semi-sweet or dark chocolate chips, dairy-free if desired

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
In a large bowl, whisk the pumpkin puree, coconut sugar, applesauce, vanilla extract, and eggs until smooth.
In a separate bowl, whisk the gluten-free flour blend, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until no cocoa lumps remain.
Fold the dry ingredients into the pumpkin mixture with a spatula until just combined. Do not overmix, because gluten-free batters can turn dense when worked too much.
Fold in the chocolate chips, then spread the batter evenly in the prepared pan and smooth the top.
Bake for 22 to 25 minutes, until the center is set and a toothpick comes out with a few moist crumbs. Avoid baking until the toothpick is completely dry.
Cool the bars completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into 12 squares.
To freeze, wrap each cooled square tightly in parchment or plastic wrap and place the wrapped bars in a freezer-safe bag or container.
Thaw frozen bars at room temperature for about 30 minutes, or microwave one bar for 10 to 15 seconds for a softer texture.