Pumpkin Chocolate Chip Cookie Bars
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These Pumpkin Chocolate Chip Cookie Bars are soft, easy to make and chock full of chocolate chips and pumpkin spice!
Some days I’m in the mood for cookies but not really in the mood to pull out my stand mixer and scoop a bunch of cookie dough. Those are the days to make these Pumpkin Chocolate Chip Cookie Bars! These cookie bars are made with melted butter so the dough comes together by hand and it all goes straight into an 8×8 inch pan. It doesn’t get easier than that!
Ingredient Breakdown
All-purpose flour – this gives the cookie bars structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookie bars rise. Do not use baking powder because it will make the cookies cakey.
Cinnamon, nutmeg & ginger – needed to help give the cookies their pumpkin spice flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolk – binds ingredients and adds richness without making the cookie bars cakey.
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vanilla extract and salt – enhances flavor.
How To Make Pumpkin Chocolate Chip Cookie Bars
1. In a small bowl combine all-purpose flour, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
2. In a large bowl whisk melted butter, granulated sugar and brown sugar until combined.
3. Add the pumpkin puree, egg yolk and vanilla extract. Whisk until smooth.
4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookie bars tough.
5. Evenly spread the cookie dough into the prepared 8×8 inch pan. If desired, sprinkle with flaky sea salt and extra chocolate chips. Bake at 375°F for 25 minutes then allow to cool completely on a wire rack. Store Pumpkin Chocolate Chip Cookie Bars in an airtight container for up to 5 days at room temperature.
Pro Tips For Pumpkin Chocolate Chip Cookie Bars
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookie bars.
- Sprinkle cookies with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of the dough before baking to make the cookie bars look pretty.
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Brown Butter Pumpkin Snickerdoodles
- Pumpkin Bread
- Baked Pumpkin Spice Donuts
- Pumpkin Cookies with Maple Icing
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Chocolate Chip Cookie Bars
Equipment
- 8×8 inch pan
Ingredients
- 165 g (1 1/3 cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1/2 cup) brown sugar
- 75 g (1/4 + 2 tbsps) granulated sugar
- 60 g (1/4 cup) pumpkin puree
- 1 egg yolk
- ½ tsp vanilla extract
- 128 g (3/4 cup) chocolate chips
Instructions
- Preheat oven to 375°F. Grease an 8×8 pan and line with parchment paper.
- Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookie bars tough.
- In a small bowl combine all-purpose flour, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl whisk melted butter, granulated sugar and brown sugar until combined.
- Add the pumpkin puree, egg yolk and vanilla extract. Whisk until smooth.
- Evenly spread the cookie dough into the prepared 8×8 inch pan. If desired, sprinkle with flaky sea salt and extra chocolate chips. Bake for 25 minutes then allow to cool completely on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Pumpkin Chocolate Chip Cookie Bars in an airtight container for up to 5 days at room temperature.
