Pumpkin Chocolate Bars

The spice combination here is the reason these taste like fall rather than just pumpkin. Cinnamon does most of the work, but cloves add a sharpness and allspice adds a depth that a single-spice approach never achieves. If you have a pumpkin spice blend already in the pantry, it works as a direct substitute. The oil rather than butter keeps the bars moist for days, which is the other reason this recipe is worth making on a Sunday when you want something to last a few days longer.

The ganache is a two-ingredient operation: dark chocolate and hot cream, left to sit for ten minutes before stirring into a smooth glaze. It goes over the fully cooled bars so it sets rather than soaking in, and the optional scatter of coarse salt on top is the detail that makes the chocolate taste more intensely of itself. Once set, the bars cut cleanly and hold their shape on the plate.

Why This Recipe Works

Oil-based bar batters stay moist longer than butter-based ones because oil doesn’t solidify at room temperature. The pumpkin puree adds moisture and a natural sweetness that means the sugar in this recipe can stay modest. Whisking the eggs with both sugars before adding the oil is the step that builds structure: the eggs partially aerate the mixture, and the emulsification that follows when the oil goes in slowly gives the bars their dense but tender crumb rather than a heavy, oily one. The ganache ratio (2 parts chocolate, 1 part cream) produces a glaze that sets firm rather than staying soft, which is what allows the bars to be cut cleanly and eaten without a plate.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

FOR THE PUMPKIN CHOCOLATE BARS

• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Ground cloves
• Allspice
• Granulated sugar
• Light brown sugar
• Eggs
• Neutral oil
• Pumpkin puree – home-made or store-bought. Do not use pumpkin pie filling.
• Yogurt – or sour cream
• Vanilla extract
• Semisweet chocolate chips

FOR THE DARK CHOCOLATE GANACHE

• Dark chocolate
• Cream

Before you begin, watch this video below, it shows how the recipe comes together. Subscribe on YouTube for new recipes for two.

How to Make Pumpkin Chocolate Bars

When completely cooled, cut in 8 bars of 2 x 2 inches.

Alternatives & Substitutes

• Instead of using the individual spices: cinnamon, nutmeg, cloves and allspice, you can use a store-bought pumpkin spice mix.
• If for some reason you don’t want to use chocolate in the recipe, omit the chocolate chips and the ganache; the pumpkin bars will still be delicious.
• Yogurt can be replaced by sour cream.
• If you want to make pumpkin puree yourself instead of using store-bought, here is a post on how to do that.

Storage Note

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The ganache sets firmer in the fridge; let the bars come to room temperature for 10 minutes before eating for the best texture. These bars also freeze well: wrap individually and freeze for up to 2 months. Thaw at room temperature for about an hour.

Other Pumpkin Recipes to Try

_{Updated 10.19.26}