Now that we are in the middle of fall, there is really no reason to not add pumpkin to just about everything! These Pumpkin Chocolate Chip Cookie Bars add the perfect touch of fall to your dessert. The pumpkin is strong, but not overwhelming and the cinnamon and pumpkin pie spice finish off the flavor of the cookie nicely!
Not only are these chocolate chip cookie bars delicious, but they are super easy and quick. Making a cookie bar saves so much time over your traditional drop cookies.
Disclaimer: This post may contain affiliate links, meaning I may get a small commission if you decide to make a purchase through my links at no cost to you.
Ingredients You Will Need:
- Butter – Melted and slightly cooled
- Granulated Sugar
- Brown Sugar
- Pumpkin – You will need to remove some of the moisture using the blotting method (explained further below!)
- Baking Soda
- Pumpkin Pie Spice – You can substitute this for cinnamon
- Chocolate Chips
How to Make these Pumpkin Chocolate Chip Cookie Bars
Next, measure the 2/3 cup of pumpkin into a small bowl. Using a paper towel, ‘blot’ the pumpkin repeatedly to remove the moisture. Canned pumpkin is made up of a significant amount of water and if there is too much liquid in this dough, it will have more of a batter consistency and once baked, will have a more ‘cakey’ texture.
Continue to blot the pumpkin until the pumpkin has more of a matted texture. I went through about 5 select-a-size paper towels. There will still be moisture, but you should be able to see a slight difference in texture.
In a large bowl, add the melted (and slightly cooled) butter, packed brown sugar, and granulated sugar. Hand mix until well combined, about 30-60 seconds. Make sure to scrape down the sides to incorporate all of the sugar. Now add in the pumpkin and vanilla and mix in thoroughly. At this point, the dough will still be thin and grainy.
Now you can add about half of your flour mixture and stir until almost combined. Then add the remainder of your flour mixture and keep stirring! This will definitely take some arm strength, but keep going, I promise it will combine.
Once you have a consistent dough, you can add the chocolate chips and mix until evenly dispersed. Using a spatula, spread the dough out on your greased 9×13 pan. My trick for this step is to use an ice cream scoop and plop down the dough around the pan – this makes it much easier to get an even layer.
Once you get the dough spread out to a nice even layer, add the pan into your preheated oven and bake for 17-20 minutes. Remove from the oven when the cookie bar is slightly brown. If you tend to like more doughy cookies, bake these on the lower end of time.
Once removed from the oven, let cool in the pan for at least 10 minutes – then cut and enjoy!
If you enjoyed this recipe, here are a few more recipes you may want to check out:
I really hope you enjoy these delicious and easy pumpkin chocolate chip cookie bars! Please share your creations with me on social!
- ¾ Cup Butter Melted and Cooled
- ½ Cup Granulated Sugar
- 1 Cup Packed Brown Sugar
- ⅔ Cup Pumpkin
- 1 Tbsp Vanilla
- 2½ Cup Flour
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- ¼ Tsp Cinnamon
- ¼ Tsp Pumpkin Pie Spice
- 1½ Cups Chocolate Chips
- Preheat Oven to 375°. Grease 9×13 brownie or jelly roll pan.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Prep the pumpkin by removing some of the water using the blotting method. See specific instructions in the summary above.
- In a large bowl, add the melted (and cooled) butter, granulated sugar, and brown sugar. Mix by hand for 30-60 seconds until well combined. Make sure to scrape down the side of the bowl to incorporate all of the sugar.
- Add the pumpkin and vanilla and stir until combined.
- Next, add about half of the flour mixture and hand mix until almost combined before adding the second half. Once the dough is a consistent texture, you can add the chocolate chips and stir in until evenly dispersed.
- Bake in preheated oven for 17-20 minutes until slightly brown. Let cool almost completely and cut into 24 squares. Serve and enjoy!