Pumpkin Chocolate Chip Cookie Bars
A classic chocolate chip bar with a pumpkin twist to make these perfect for the fall!
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Servings: 24
Ingredients
- ¾ Cup Butter Melted and Cooled
- ½ Cup Granulated Sugar
- 1 Cup Packed Brown Sugar
- ⅔ Cup Pumpkin
- 1 tablespoon Vanilla
- 2½ Cup Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- ¼ Tsp Pumpkin Pie Spice
- 1½ Cups Chocolate Chips
Instructions
- Preheat Oven to 375°. Grease 9x13 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!
Notes
Store cookies in an airtight container at room temperature for up to 5 days and freeze for up to 3 months.