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Easy Pumpkin Chocolate Chip Cookie Bars: Best Fall Dessert

pumpkin chocolate chip cookie bars - featured image
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These pumpkin chocolate chip cookie bars are thick, soft, and chewy with crisp edges and gooey chocolate in every bite. They come together in about 35 minutes with simple pantry ingredients, making them the perfect no-stress fall dessert.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly grease the parchment if desired.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined, about 30 seconds.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until fully incorporated and smooth. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
  5. Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula or wooden spoon until just combined. Do not overmix.
  6. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top. Fold until evenly distributed. The batter will be thick and slightly sticky.
  7. Transfer the batter to the prepared pan and spread it evenly using the spatula. Sprinkle the reserved chocolate chips on top and press them in lightly.
  8. Bake for 22-26 minutes. The edges should be golden brown and set, while the center will still look slightly soft and puffed. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the bars cool in the pan on a wire rack for at least 20 minutes. Then use the parchment overhang to lift them out and transfer to a cutting board. Let cool completely before slicing into 9 or 16 squares.

Notes

For cleaner slices, refrigerate the cooled bars for 15 minutes before cutting. Pat pumpkin puree dry with a paper towel to remove excess moisture. Measure flour by spooning and leveling. Let bars cool completely before slicing to prevent crumbling.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, easy fall dessert, pumpkin bars, chocolate chip cookie bars, pumpkin dessert

Find it online: https://evabake.com/easy-pumpkin-chocolate-chip-cookie-bars-best-fall-dessert/