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Pumpkin Chocolate Chip Cookie Bars

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Pumpkin Chocolate Chip Cookie Bars

Because I’m often too busy to make batches and batches of cookies, baking, cooling, and baking again, I’ve become quite into cookie bars this year. (See my traditional chocolate chip cookie bars here.)

These Pumpkin Chocolate Chip Cookie Bars are the perfect way to get your fall pumpkin treat fix without the tediousness of batches – also I have to say I think in bar form these have a much better consistency than actual pumpkin chocolate chip cookies. They are chewier and not so cakey. My main complaint about pumpkin cookies is they are too cakey and not chewy enough.

You definitely need to try these – one bowl, one pan, a half hour and bam – easy, delicious pumpkin treats.

Pumpkin Chocolate Chip Cookie Bars

Author Shannon | Plum Street


  • 2⅛ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 12 tablespoons butter 1½ sticks, melted and cooled slightly
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 c. pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips


  • Preheat the oven to 325°F.
  • Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray foil so pan is well greased.
  • Mix the flour, salt, cinnamon, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the pumpkin and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture until just combined; do not over-mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
  • Bake until the top of the bars is light golden brown, and edges start pulling away from sides of pan, 24-26 minutes. (Note these take longer than the traditional cookie bars because of how moist the pumpkin is.) Make sure the top is firm before removing from oven.
  • Cool pan on a wire rack to room temperature. Once cooled, remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.

Be sure to line your 9×13 pan with foil or parchment paper, and cooking spray, it makes removing the bars so easy once they’ve cooled.

Let me know if you make these pumpkin bars! If so, be sure to tag me @plumstreetcollective – hope you love this fall treat!

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  1. These were delicious, by very cakey for me. Are there eggs or egg yolks that were accidentally left off the recipe? Thanks!

    1. Nope! When I created the recipe I swapped out eggs for pumpkin.

      They’re just baking too long… you need to take them out when they are just barely set!! Hopefully that helps you!

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