Print

Easy Pumpkin Chocolate Chip Cookie Bars (Best Fall Recipe)

pumpkin chocolate chip cookie bars - featured image
Print Recipe

These Easy Pumpkin Chocolate Chip Cookie Bars are the perfect intersection of a chewy cookie and a tender cake, all without the fuss of scooping individual dough balls. They’re soft, pumpkin-spiced, with melty pockets of chocolate, making them an ideal fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, plus a pinch for topping
  • 1 cup semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a large microwave-safe bowl, melt the butter in 20-second bursts until just melted. Let it cool for a couple of minutes.
  3. Add the granulated sugar, brown sugar, pumpkin purée, egg, and vanilla extract to the melted butter. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix.
  6. Fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for the top.
  7. Scrape the batter into the prepared baking pan and spread it evenly into the corners.
  8. Sprinkle the reserved 1/4 cup of chocolate chips over the top and press them in gently. If using, sprinkle a pinch of flaky sea salt over the top.
  9. Bake for 25 to 30 minutes, until the edges are set and golden brown and the center is just barely firm to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes. Then, using the parchment overhang, lift the entire block out onto the rack to cool completely before cutting into 16 squares.

Notes

Don’t over-bake; pull them out when the center is just set. Use room-temperature ingredients for best texture. Measure flour correctly by spooning and leveling. Let bars cool completely before cutting to avoid crumbling. For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Bars taste even better the next day.

Nutrition

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

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