Pumpkin Chocolate Chip Cookie Bars
This post may contain affiliate links. See site Terms here.
Pumpkin Chocolate Chip Cookie Bars – The goodness of a warm pumpkin chocolate cookie without baking batches. One bowl, one pan delicious 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.
The key to getting that chewy texture on these bars – you need to bake them until just set. If you bake them too long, they will turn out cakey. Bake them until set well, then remove from the oven and leave in the pan for 20-30 minutes. This will help the bars to finish baking without becoming cakey. Slice with a plastic knife (like you would brownies), and enjoy! I even love these chilled. They are the perfect fall treat! And 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.
You definitely need to try these – one bowl, one pan, a half hour and bam – easy, delicious pumpkin treats.
Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 2⅛ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/2 teaspoon cinnamon
- 12 tablespoons butter 1½ sticks, melted and cooled slightly
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 c. pumpkin puree (I prefer the Libby's brand)
- 2 teaspoons vanilla extract
- 2 cups chocolate chips (I use a mix of semisweet and milk)
Instructions
- Preheat the oven to 325°F.
- Line a 9X13-inch baking pan with parchment paper. Spray parchment with oil or nonstick cooking spray, so baking pan is well greased.
- In a medium bowl, mix the flour, salt, cinnamon, and baking soda together; set aside.
- In a large bowl, mix the melted butter and sugars until combined.
- To the large bowl, then 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.
- Next, 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, the top slightly springs back to the touch, and edges start pulling away from sides of pan, about 26-30 minutes. Make sure the top is firm before removing from oven.(Note these take longer than the traditional cookie bars because of how moist the pumpkin is.)
- Remove from oven and place on stovetop to set and cool. Once cooled, cut into bars.
Notes
Let me know if you make these pumpkin bars! If so, be sure to tag me @plumstreetcollective – hope you love this fall treat!
These were delicious, by very cakey for me. Are there eggs or egg yolks that were accidentally left off the recipe? Thanks!
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!
Does the C mean 1 cup or 1 can?
1 cup 🙂