ESC Blog Post

Pumpkin Chocolate Bars

Pumpkin Chocolate Bars

Now that fall is upon us, it’s time to break out the mixing bowls and heat up the oven for a crowd-pleasing dessert, our ultimate Pumpkin Chocolate Bars.

This dessert (we don’t judge you if you have it for breakfast either!), is the perfect combination of the best milk chocolate on the planet and the flavor of the season: pumpkin! The bars are perfect on their own, with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat, or paired with your favorite cup of coffee.

Try your hand at this recipe and tag us on social when you do. You might just be featured on our channels!

Pumpkin Chocolate Bars

Pumpkin Chocolate Bars


  • 2-3 Endangered Species milk chocolate bars (otter)
  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin puree


  • PREHEAT oven to 325 degrees. Generously grease a 9×13 pan.
  • ADD flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
  • CREAM butter and sugar until light and fluffy in a separate bowl. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
  • ADD the dry mixture to the wet (mix well), then fold in coarsely chopped chocolate bars and spread batter evenly into pan.
  • BAKE for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
  • COOL completely before cutting.
  • ENJOY!

Makes 24 Squares

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