Pumpkin Chocolate Chip Bars: Fall Baking Made Easy

The oven’s on, the kitchen smells like cinnamon and pumpkin, and these bars are calling your name!

Soft, spiced, and dotted with melty chocolate chips — our Pumpkin Chocolate Chip Bars are pure fall comfort in every bite. Perfect for cozy weekends, after-school snacks, or your next autumn gathering, this recipe is simple, satisfying, and made with wholesome ingredients you can feel good about.

And of course, the secret to making them extra rich and flavorful? Our Veg-A-Fed Omega-3 Cage-Free Eggs — because the best fall baking starts with the best eggs.

Ingredients

Wet Ingredients:

• 1 cup pumpkin purée

• 1/4 cup oil

• 1/2 cup maple syrup

• 1/2 cup applesauce

• 1 tbsp vanilla extract

• 2 Chino Valley Ranchers Veg-A-Fed Omega-3 Cage-Free Eggs

Dry Ingredients:

• 2 cups whole wheat flour

• 1/4 cup turbinado sugar

• 1 tsp baking soda

• 1/2 tsp sea salt

• 2 tsp cinnamon

• 1/2 tsp each ginger and nutmeg

• 1/4 tsp each allspice and clove

Add In:

• 1 cup chocolate chips

Directions:

1. Preheat the oven to 350°F and grease a 9x13 pan.

2. Mix the wet ingredients together in one bowl and the dry ingredients in another.

3. Combine the two mixtures and fold in the chocolate chips.

4. Pour the batter into the greased pan and bake for 24–26 minutes, until the top is golden and a toothpick comes out clean.

Optional Cream Cheese Frosting (Highly Recommended!)

• 8 oz cream cheese, softened

• 1/3 cup powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk, as needed

Whip until fluffy, then spread over cooled bars for a creamy, dreamy finish.

The Perfect Fall Treat

Cut a square, curl up under a blanket, and let pumpkin spice season officially begin. These bars are perfect for cozy mornings, sweet fall desserts, or sharing with friends and family.

Because when you bake with farm-fresh Chino Valley Ranchers eggs, every recipe tastes a little more like home.

Also try: Harvest Cobb Salad with Maple Mustard Dressing