Recipe by Emily C.
"This is a wonderful recipe that my family loves. And it's very easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
1 1/2 teaspoons
1 (15 ounce) can
semisweet chocolate chips
YUM!!! I made these to take to a family whose daughter is recovering from surgery. I'm not one who is afraid to try a new recipe on someone else! :) These were just what I was looking for...sweet, but not too sweet, dense, hearty. I made no changes other than using raw sugar (hate that white stuff!!). I lined the pan w/foil and they lifted right out...made it easy to cut for transporting. This one is definately a keeper. May try half white/half whole wheat flour next time. Thank you!
It took just a little longer than the recipe states to make them, but I think it will get easier as I keep making them. And I LOVE to surprise people by having chocolate in a pumpkin bar recipe. Tastes much better than it sounds!
In the future, I will put some kind of icing on them. People are disappointed when you don't have the cream chese icing on pumpkin bars.
Overall, though, it is a good recipe and something worth making again!
Really easy to make. These were really good, my husband and kids really liked them. Instead of chocolate chips, I used Craisins. I'd make them again, a good alternative for snack time.
Thanks for the recipe.
I have to say, I was seriously doubting this recipe after I liked the batter after I mixed it all(choc chips included) and it was so bland I had wished I had left out the choc. chips and used cream cheese frosting.... Then I baked it for 35 min and oh my thank you for this!!!!!!!!!!!!!!! It was awsome!! No need for frosting at all! And moist- you have no idea!! Keep it covered and it will stay that way. Excellent thanks for sharing!!
Made them exactly how the recipe is written. Topped them w/cream cheese icing and it was yummi'licious. My daughter (13) said it reminded her of banana nut bread and she was glad that the pumpkin did not dominate the taste. Soon after we tried them (kids and I) we took some to my husband at work and shared w/his fellow Marines and they loved it. Will definitely make these again. thanks for sharing.
awesome! the nuts and chocolate chips are NOT optional in this recipe. It is what makes it so good. Cream cheese frosting would have ruined them.
These are really good. I did however, make some adjustments. I added cloves to my recipe and left out the chocolate chips. I also used pecans instead of walnuts (personal preference) and instead of mixing nuts into batter I spread them on top to give it a toasted flavor. After baking I drizzled glaze icing on top. VERY, VERY GOOD. In my oven it didn't take as long to cook so watch carefully. I have made these twice now and everyone has loved them. Will be making them again and again.
I've made these bars a few times now and top them with Cream Cheese Frosting II on this site. I brought these to a party and everyone laughed how heavy the pan was! They're so moist and the chocolate is a nice twist.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bars V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 678
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
See how to make a pumpkin spice cake with a simple glaze.
This delicious, moist pumpkin spice cake is baked in a sheet pan.