These Brown Butter Pumpkin Chocolate Chunk Bars are a soft, chewy, and indulgent dessert that perfectly captures the flavors of fall. Infused with nutty brown butter, rich pumpkin, warm spices, and chunks of smooth chocolate, every bite melts in your mouth. They’re ideal for cozy gatherings, potlucks, or simply enjoying with a warm drink on a crisp autumn day.

Why You’ll Love This Recipe

You’ll fall in love with this recipe because it combines the comforting taste of pumpkin with the deep caramel flavor of brown butter. The chocolate chunks add a decadent touch, while a sprinkle of sea salt enhances every flavor. These bars are made in one pan, making cleanup a breeze. Whether you’re serving them at a fall party or treating yourself, they’re bound to become your new favorite seasonal dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 cup pumpkin puree
• 2 teaspoons pure vanilla extract
• 1 ¾ cups semisweet chocolate chunks (about a 10 oz bag)
• Sea salt flakes for sprinkling on top (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside.
2. In a medium saucepan, melt the butter over medium heat. Once melted, increase the heat to medium-high and continue stirring until small golden bits appear at the bottom and a nutty aroma develops, about 3–5 minutes. Immediately pour the browned butter into a heat-safe bowl, scraping in all the browned bits. Let it cool slightly.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Stir until smooth.
5. Add the egg, egg yolk, pumpkin puree, and vanilla extract. Mix until fully combined.
6. Add the dry ingredients to the wet ingredients and stir gently until just combined—do not overmix.
7. Fold in the chocolate chunks evenly throughout the batter.
8. Spread the batter evenly into the prepared pan and, if desired, sprinkle lightly with sea salt flakes.
9. Bake for 28–35 minutes or until golden brown around the edges and set in the center.
10. Allow the bars to cool completely before cutting into squares.

Servings and timing

This recipe makes about 24 bars.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Nutty Delight: Add ½ cup chopped toasted pecans or walnuts for extra crunch.
• White Chocolate Twist: Swap half of the semisweet chocolate chunks for white chocolate for a sweeter, creamier flavor.
• Spice Boost: Increase the cinnamon and nutmeg for an extra warm, spicy aroma.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Drizzle Finish: Top cooled bars with melted chocolate or caramel for a bakery-style finish.

Storage/Reheating

Store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months.
Reheat by microwaving for 10–15 seconds for a warm, gooey texture.

FAQs

1. Can I use homemade pumpkin puree instead of canned?

Yes, just make sure it’s well-drained and smooth for the right consistency.

2. What’s the best way to brown butter without burning it?

Use a light-colored pan and keep stirring over medium heat until golden brown bits form and a nutty smell develops.

3. Can I use chocolate chips instead of chunks?

Absolutely—chocolate chips work well, though chunks provide bigger, melty pockets of chocolate.

4. Do I have to add sea salt on top?

No, but it enhances the sweetness and adds a perfect finishing touch.

5. Can I make these bars ahead of time?

Yes, they taste even better the next day as the flavors meld together.

6. Can I use salted butter?

You can, but omit or reduce the added salt in the recipe.

7. Can I bake this in a smaller pan for thicker bars?

Yes, use a 9×9-inch pan and increase the baking time slightly until the center is set.

8. Can I double the recipe?

Yes, just bake in two pans or a larger sheet pan for a crowd.

9. How can I tell when the bars are done?

The edges should be golden and the center should look set but slightly soft—it will firm up as it cools.

10. Can I add frosting?

Yes, a light cream cheese frosting would complement the pumpkin flavor beautifully.

Conclusion

These Brown Butter Pumpkin Chocolate Chunk Bars are the ultimate fall dessert—rich, soft, and irresistibly flavorful. With the deep nuttiness of brown butter, the warmth of spices, and pockets of melted chocolate, every bite feels like a cozy celebration of the season. Perfect for sharing with loved ones or enjoying as a personal indulgence, this recipe will quickly become your go-to treat for autumn and beyond.

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