These Pumpkin Chocolate Chip Cookie Bars are everything you love about the cookie, but in an easier form! Fall pumpkin desserts are the best, right?!
Sometimes I really want a pumpkin chocolate chip cookie, but I don’t feel like taking the time to bake sheets of cookies. Do you ever feel that way? Enter the Pumpkin Chocolate Chip Cookie Bar!
Simply make the dough, then spread it in a pan and bake! No scooping or baking lots of batches of cookies required! And they’re every bit as tasty! They’re super soft and everything you want in a fall treat!
The weather around here always cools off quite a bit around Halloween time. Typically the week before, we get a cold spell and possibly our first snow of the season. There’s promise of that first snow on the forecast again. We’ll see what happens. When it’s chilly outside, all I want to do is be cozy inside and bake delicious goodies to eat!
The stores are finally stocking canned pumpkin (I hope they are in your area too), so grab a bunch and get ready to bake all the pumpkin desserts! This one is a great place to start!
I wished I would have added a few more chocolate chips to mine, so I increased the amount in the final recipe. You can never have too many chocolate chips, am I right?! 🙂
Pumpkin and chocolate go together like bread and butter! I can’t seem to get enough of the pumpkin confections this time of year! Just make sure you don’t over bake these or they’ll be dry! Be sure to check the center often with a toothpick. You want it to come out with moist or dry crumbs, but not look gooey.
Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 1/2 c. butter slightly softened
- 1 1/2 c. granulated sugar
- 1 c. canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 3/4 c. semi-sweet chocolate chips plus 1/4 c. for sprinkling on top
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9"x13" pan with parchment paper so it hangs over the sides or just grease the pan.
- In the bowl of an electric mixer, cream together butter, granulated sugar, pumpkin puree, egg, and vanilla extract. Scrape down the sides of the bowl and mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Pour the flour mixture into the wet mixture and mix just until incorporated, scraping down the sides in between. Be careful not to over mix.
- Stir in 3/4 c. chocolate chips by hand. Spread into prepared pan. Sprinkle with 1/4 c. chocolate chips and press them slightly into the top.
- Bake for approximately 25-30 minutes. Start checking it at 20 minutes or a little before. Check by inserting a toothpick into the center. The toothpick should come out with moist or dry crumbs, but not be gooey. Be careful not to over bake! Let them cool completely, then slice and serve. The bars will get more moist as they sit.
If you’re a pumpkin lover, be sure to also try these other incredible pumpkin desserts from the blog! Enjoy!
As an Amazon Associate, I earn from qualifying purchases.
Comments