Pumpkin Chocolate Chip Cookie Bars
If you like pumpkin desserts, then you’re going to love these Pumpkin Chocolate Chip Cookie Bars. They have the flavor of pumpkin chocolate chip cookies, but the texture is super moist, light and fluffy. Almost cake-like. These bars are perfectly flavored with everyone’s fall favorite- pumpkin spice!
Ingredients
Normally I would try to use healthier ingredients, but sometimes you just have to go all out! These pumpkin bars are absolutely delicious with simple ingredients you already have in your pantry.
Dry Ingredients: All-Purpose Flour (I like King Arthur Baking Company), Pumpkin Pie Spice, Baking Soda, and Fine Sea Salt.
Wet Ingredients: Unsalted Butter, Brown Sugar, Granulated Sugar, Egg, Vanilla Extract, Pumpkin Puree
Mix-Ins: Semi-Sweet Chocolate Chips
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
These Pumpkin Chocolate Chip Cookie Bars are simple to make. You can mix them by hand, however I do find it easiest to use a mixer for creaming the butter and sugar together.
- Prepare. Preheat the oven to 350°. Line a 13 inch x 9 inch baking pan with parchment paper, and lightly spray with cooking spray or oil.
- Whisk together dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- Mix the wet ingredients together. In a large bowl, beat together the butter, granulated sugar and brown sugar with a mixer until light and fluffy, scraping down the sides of the bowl as needed. On low speed, mix in the egg and vanilla extract until completely incorperated. Add in the pumpkin puree until combined.
- Combine. I like to use a silicone spatula or wooden spoon for this step. Mix the dry ingredients into the wet ingredients until just combined. Do not over mix. Fold in the chocolate chips, reserving 1/4 cup. Pour mixture into the prepared baking pan. Sprinkle the remaining chocolate chips on top, lightly pressing so they stick to the batter.
- Bake. Place in the oven and bake for 30-35 minutes until golden and an inserted toothpick comes out clean. Cool completely before cutting into even sized squares.
Variations
These are fantastic as written, but if you want to change them up, here are a few variations.
- Leave out the chocolate chips. Serve plain or with some chocolate, vanilla, or cream cheese frosting.
- Add nuts. These would be great with a handful of chopped walnuts or pecans.
- Use a mixture of semi-sweet chocolate chips and peanut butter chips.
Serving Suggestions
The hardest part is going to be waiting for these Pumpkin Chocolate Chip Cookie Bars to cool before cutting them into squares to enjoy! Enjoy them as-is, or serve with a scoop of vanilla ice cream, dollop of whipped cream, or a drizzle of caramel sauce.
More Fall Recipes
Craving even more fall flavors? Try one of these fall recipes:
- Chocolate Chip Pumpkin Bread
- Apple Crisp
- Mini Pumpkin Muffins
- Maple Acorn Squash with Pomegranate and Goat Cheese
- Sweet Potato and Kale Quinoa Bowls
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Pumpkin Chocolate Chip Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 24 squares 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you like pumpkin desserts, then you’re going to love these Pumpkin Chocolate Chip Cookie Bars. They have the flavor of pumpkin chocolate chip cookies, but the texture is super moist, light and fluffy. Almost cake-like. These bars are perfectly flavored with everyone’s fall favorite- pumpkin spice!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Prepare a 9 inch x 13 inch baking pan with parchment paper and lightly spray with cooking spray or oil.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and fine sea salt until combined. Set aside.
- In a large bowl, using a mixer cream together the unsalted butter, brown sugar and granulated sugar on medium speed until light and fluffy. Scrape down the sides of the bowl as needed. Add in the egg and vanilla extract, beat on low speed until combined. Add in the pumpkin puree and beat on low speed until combined.
- Using a wooden spoon or silicone spatula, mix the dry ingredient mixture into the wet ingredient mixture until just combined. Do not over mix. Fold in the chocolate chips, reserving 1/4 cup.
- Spread the batter into the prepared baking pan. Sprinkle the reserved chocolate chips on top, lightly pressing them so they stick into the batter.
- Bake for 30-35 minutes until golden and an inserted toothpick comes out clean. Place the baking pan on a cooling rack and cool completely before cutting into squares to serve.
Notes
The batter will be thick, so you’ll want to spread it into the prepared baking pan with a silicone spatula or wooden spoon.
Recipe adapted from What’s Gaby Cooking.
This is a really great recipe. Yes the pumpkin bars are soft and cake like inside and very delicious. Easy directions to follow I will make these again.
Hi I have this in the oven and they look like they’re going to work. I know you said you’d pour the batter into the pan but mine was so thick. It was more like I put it in there and then had to press it in. Did I do that right? A triple checked my ingredients and I did everything correctly and I have been baking for many many years.
Yes, you have to press them into the pan a bit. The batter is thick! Thanks for mentioning this, I’ll add a note to the recipe.
Can you make these with gf flour?
Hi Betty! I haven’t tested this recipe with a gf flour, but a 1:1 substitute should be great.
I made them with Bob’s Red Mill 1 to 1 gf flour and they were tasty and moist.
I tried making this a second time and after cooling after baking for a few hours, I refrigerated it overnight. OMG – they tasted like cookie brownies instead of a cakey flavor! That’s when I knew this truly is a perfect recipe!
I made these last night and they were a hit! The recipe was easy to follow reminding me of how we would mix together a box of brownies. I used the Ghirardelli semi-sweet chocolate chips which complimented the pumpkin. Would absolutely make this again!
So yummy and so easy! The texture came out just as described – super moist, light and fluffy. I’ll be making these again, for sure.
I doubled the recipe and made in a jellyroll pan. I used fresh squash puree and it turned out perfectly- moist and cinnamony. Will definitely make again! Wanted something that didn’t need frosting- this definitely does not. Thanks!