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!Makes one 13x9" pan - you can double the recipe and bake in a 12x17 rimmed cookie sheet / baking sheet (baking time is the same!)..
Servings 12
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
*Note: there is purposefully no egg in this recipe! Want to keep the bars chewy and not too cakey.