Chocolate Chip Pumpkin Bars have been a family favorite for years!
For this week’s recipe for my Year of Martha Stewart Cooking Challenge I am featuring a recipe from the archives.
I first shared these Chocolate Chip Pumpkin Bars way back in 2015. The original recipe came from a Martha Stewart magazine from 2004.
These pumpkin bars are a recipe that I have been making since long before I was gluten free. Today I am sharing the regular recipe and how I make them gluten free.
Martha Stewart’s Pumpkin Bars
It is the time of year where everyone is sharing pumpkin recipes. They are all over the internet and social media.
Don’t get me wrong, I love pumpkin, but pumpkin doesn’t belong in everything. There are some things that would be better without the pumpkin.
The overwhelming amount of pumpkin recipes out there is why I almost did not share this recipe with you.
But since they are a family favorite I knew it was time to bring the recipe back.
Everyday Food Magazine
The recipe came from an old Everday Food Magazine back in 2004. If you are not familiar with the magazine it was put out by the editors of Martha Stewart Living.
I think it was published from 2003 to 2012 or so. I really liked the magazine and still own most of them. Everyday Food was like Martha Stewart, but for everyday people and cooking.
This recipe caught my attention because it is so easy to make. It is kind of like a pumpkin cake without the frosting. Or like a pumpkin muffin, but made in a pan.
Maybe the best way to describe them is a cross between a cake and a cookie bar.
My daughter loves these so much that one year she requested them instead of birthday cake. Yes, they are that good!
Can you make pumpkin bars gluten free?
I am not sure about all pumpkin bars, but this recipe works great gluten free. I have used both Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Gluten Free Measure for Measure blend and both work great.
Can you freeze pumpkin bars?
These pumpkin bars freeze great. Bake, cool, and freeze. I love to freeze the individual bars wrapped well in plastic wrap to keep on hand for lunch box treats and easy desserts for my kids to grab.
- 2 cups flour ( I used Bob's Red Mill 1 to 1 gluten-free flour blend)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, softened to room temperature
- 1 1/4 cups sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup canned pumpkin puree
- 1- 12 ounce package semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9x13 pan and set it aside.
- In a bowl mix together flour, cinnamon, baking soda, and salt. Set aside.
- Cream butter and sugar until smooth.
- Add egg and vanilla and mix until combined.
- Add in pumpkin. The mixture may appear curdled, but it is fine.
- Slowly mix in dry ingredients just until combined.
- Fold in chocolate chips.
- Bake for 35-40 minutes.
- Cool and cut into squares.
- If you would like to be able to easily remove these from the pan and cut them into prettier squares line the pan with parchment paper before spreading the batter into the pan. Bake and let cool completely. Lift cake from pan and cut into squares.
Amount Per Serving: Calories: 355Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 45mgSodium: 296mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 3g
Originally published November 2015. Updated October 2021.