Chocolate Chip-Toffee Pumpkin Bars

written by Julie Cohn

Chocolate Chip Toffee Pumpkin Bars

Now that fall is here (hey, it’s in the 80’s here in AZ…that is fall), it is time to start baking again.  I baked a little over the summer, but most of the time it was just too hot to have the oven on.  Chocolate and toffee together with pumpkin?  Yes please!  These bars are made with melted butter, not oil, so the bars come out light and fluffy, not dense.  I’ve made these Chocolate Chip-Toffee Pumpkin Bars several times before and my family goes nuts over them, so now it’s time to share the recipe with you!


Chocolate Chip-Toffee Pumpkin Bars

  • 2 c. Flour
  • 1 c. White Sugar
  • 1 c. Brown Sugar
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • 2 tsp. Salt
  • 1 c. Melted Unsalted Butter
  • 2 c. Canned Pumpkin
  • 4 Eggs
  • 1/4 c. Toffee Pieces
  • 1/4 c. Semi-sweet Chocolate Chips

Preheat oven to 350 degrees.  Mix the dry ingredients, and make certain that all the lumps are out of the brown sugar. Add the butter, pumpkin, and eggs, and blend until dry and wet ingredients are incorporated. Do not over mix.  Stir in the toffee and semi-sweet chocolate chips.


Grease a 9 x 13 inch pan and pour the batter in.  Bake in the oven for about 35-40 minutes.  Test with a toothpick or cake tester to make certain it is done (if the toothpick comes out clean, it is done.)  Remove from the oven and allow to cool.  Cut into small bars and dust with confectioners sugar.

Chocolate Chip Toffee Pumpkin Bars 1

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1 comment

Mary Frances 11/02/2015 at 8:47 am

Julie, such a fantastic recipe! My mouth is watering looking at these pumpkin bars! Love it 🙂


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