Pumpkin Oreo Chocolate Chip Bars
These Pumpkin Oreo Chocolate Chip Bars are a delicious treat to enjoy this fall. The centers are moist, fluffy, and loaded with sweet chocolate and Oreo cookies. Easy to share with friends and family for all occasions.
The Best Pumpkin Bars
Pumpkin is the most nostalgic flavor when I think about fall. But I didn’t want just any regular autumn dessert, I took it up a notch and wanted something with a bunch of sweet flavors. So I came up with these Pumpkin Oreo Chocolate Chip Bars and wow do they hit the spot!
Each bar is moist like cake, dense like a brownie, and rich like a cookie. And they’re bursting with flavor from the pumpkin spice to the sweet Oreos and chocolate chips. You can’t go wrong making these delicious bars all season long for weeknights, gatherings, or Thanksgiving!
Why You Will Love This Recipe
Flavorful! The bars are loaded with fall flavors and sweet Oreo cookies.
Moist! Each bite melts in your mouth.
Crowd Pleaser! Perfect for a party, dessert, or after-school snack!
Ingredients
- Pumpkin Puree– This is what makes these bars so fluffy and moist. Be sure to get Pure Pumpkin and not Pumpkin Filling.
- Oreos– These little cookies give a nice crunch to the top of the bars. No need to be precise on size, just roughly chop or break them up. I used regular Oreos because I found that it is a little harder to chop up the double stuffed.
- Semi-Sweet Chocolate Chips– It always tastes so delicious when you bite into the bars and find warm pockets of chocolate. Add more or less to your preference.
- Butter– I always use salted butter in my recipes. The main reason is that salt gives the perfect balance to the sweetness of the sugar. Feel free to use unsalted if you prefer.
- Granulated and Brown Sugar– This combination adds both sweetness and helps give the bars their shape.
- Vanilla Extract– While you could substitute this for pumpkin pie extract, I love the way vanilla gives a sweet warm aroma.
- Egg– Only one is needed since the pumpkin helps with moisture as well.
- All-Purpose Flour– The type of flour is easy to find and works so well.
- Baking Soda– This is what helps to give the bars some rise during the baking.
- Pumpkin Pie Spice- I love how this adds some warm flavors to the bars.
- Salt– The key ingredient to make your bars stand out. Trust me, salt is the secret ingredient to make your sweets go from good to great.
- Cornstarch– This is completely optional but cornstarch is what makes the bars extra moist and fluffy.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Pumpkin Oreo Bars
- Cream the butter and sugars: Mix the butter and sugars for about 3-5 minutes until they are well incorporated and the butter starts to look lighter in appearance. This step helps to add air pockets to help make them extra fluffy.
- Add egg and vanilla: Stir in the egg and vanilla until it is well blended.
- Add pumpkin: The pumpkin might not fully incorporate with the egg but that is ok. Just mix a minute or two and then move on to the next step.
- Combine dry ingredients– Whisk flour, baking soda, cornstarch, pumpkin spice, and salt together in a medium bowl.
- Mix it all together– Add the dry ingredients into the butter/sugar mixture and stir until just combined.
- Add mix-ins– Stir in chocolate chips and chopped Oreos. Reserve a few for the top of the bars.
- Spread in the pan – Pour the batter into a 9×13-inch pan lined with parchment paper or sprayed with cooking spray. Spread it out evenly with a spatula. Top with a few extra chocolate chips and Oreo pieces.
- Bake the bars– Place in the oven and bake for 24-27 minutes or until cooked through. The edges will turn golden brown and will pull away from the pan.
- Cool– Allow the bars to completely cool and then slice and serve. Enjoy!
Variations
These energy balls are so versatile and can be made in a variety of different ways. A few ideas to switch them up are:
- Chocolate: Try adding a little milk, dark, or even white chocolate chips.
- Oreos: Swap out the regular for different flavors like caramel, peanut butter, the pumpkin spice.
- Mix-ins: Peanut butter chips, butterscotch, or toffee chips would be a fun addition.
- Thickness: Use a 9×9-inch pan to make extra thick bars.
Storage Options
To store: Store covered in an air-tight container at room temperature for up to 3 days.
To freeze: Freeze in an air-tight container for up to 2-3 months. Thaw overnight on the counter before serving.
Helpful Tips
Allow the bars to cool completely before storing them in an air-tight container. The bars are extra moist and fluffy and tend to stick together if they are still warm.
An aluminum baking pan will cook more evenly than a glass baking pan.
Try not to over-mix the batter to prevent it from becoming too chewy. Stir the dry ingredients with the wet ingredients just until mixed.
More Delicious Desserts
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Pumpkin Oreo Chocolate Chip Bars
Ingredients
- 1 cup butter soft
- 1/2 cup brown sugar
- 3/4 cup white granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup pure pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cornstarch optional *see notes
- 2 cups chocolate chips
- 20 regular Oreos roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch aluminum pan with parchment paper or spray with cooking spray. Set aside.
- In a large mixing bowl or stand mixer, cream together butter and sugars until smooth and fluffy- around 3-5 minutes.
- Add in the egg and vanilla and mix until combined.
- Stir in the pumpkin puree.
- In a medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cornstarch. Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently stir in the chocolate chips and Oreos (reserve a few for the top).
- Spread evenly into the pan. Sprinkle the top with a few chocolate chips and Oreo pieces.
- Bake for 23-27 minutes or until the center is cooked through. The edges will start to pull away from the sides and become golden brown.
- Allow to cool completely before cutting and serving. Enjoy!
Notes
- Store in an air-tight container at room temperature for up to 3 days or freeze for up to 2-3 months.
- Look for “Pure Pumpkin Puree” and not “Pumpkin Pie Filling”.
- You can use any variety of flavors for the Oreos. I used regular for the ones in the picture.
- Do not overbake. Pull out of the oven until the center is just set. It will continue to set up while cooling in the pan.
So delicious and perfect for fall!
Pumpkin and Oreos together is the combo I need! Looking forward to making this. Can I substitute other types of flour?
I typically do not recommend substituting different types of flour since it will affect the rise/density/taste of the bars. The only flour that might work similarly would be bread flour but again, I haven’t tested it so I am not certain of the outcome.
Wow! I never would have thought about pairing pumpkin and Oreos! This will be such a fun treat! Can’t wait to make it for my boys!