It’s fall, and I’m craving alllll the pumpkin treats right now! These pumpkin cookie bars have been really hitting the spot for me lately. They’re like thick and chewy pumpkin chocolate chip cookies crossed with blondies, and I can’t get enough. The pumpkin makes them super moist and flavorful, and the pie spices really enhance the fall flavor. Studded with gooey chocolate chips, these bars are just so yummy!
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These pumpkin cookie bars are my festive fall take on a classic chocolate chip cookie bar. I enriched the batter with real pumpkin puree and pumpkin pie spices to really bring the autumn flavor. They bake up a beautiful orange color and are the perfect autumn treat!
What’s in This Pumpkin Cookie Bar Recipe?
- Butter: Unsalted butter makes these cookie bars moist and tender.
- Sugar: A combination of brown and granulated sugars sweeten the bars.
- Pumpkin Puree: Adds rich and earthy pumpkin flavor and color to the bars. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has added sugars and spices that will make these bars too sweet.
- Egg: Helps bind the bars and keep them moist.
- Vanilla Extract: Enhances the sweet flavor of the bars.
- Flour: All-purpose flour gives these bars structure.
- Pumpkin Pie Spice: Adds warmth and depth to the bars.
- Baking Soda: Helps the bars rise in the oven so they are not dense.
- Salt: Kosher salt enhances the pumpkin flavor of the bars.
- Chocolate Chips: Add pops of delicious chocolate flavor to the bars. I like semisweet, but dark, milk, or white would also work.
Tips for Success
- Don’t overmix the cookie dough/batter; otherwise, your bars may turn out dry and dense.
- The middle of the cookie bars will not look as set as the outside and that’s okay. Once the bars come out of the oven, they’ll continue to bake in the hot pan. It’s better to slightly undercook the bars than overcook them!
How to Store and Reheat
Store leftover pumpkin cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Pumpkin Cookie Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Ingredients
- 1 cup unsalted butter 226 grams, melted (2 sticks)
- 1 cup brown sugar 213 grams
- ¾ cup granulated sugar 150 grams
- 1¼ cups pumpkin puree 284 grams — NOT pumpkin pie filling!
- 1 large egg 50 grams
- 2 teaspoons pure vanilla extract 8 grams
- 2½ cups all-purpose flour 300 grams
- 1 tablespoon pumpkin pie spice 9 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips 170 grams
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- In a large bowl, cream the butter and sugars using a hand mixer.1 cup unsalted butter, 1 cup brown sugar, ¾ cup granulated sugar
- Beat in the pumpkin puree, egg, and vanilla extract until incorporated.1¼ cups pumpkin puree, 1 large egg, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.2½ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon kosher salt
- Add the flour mixture to the wet ingredients, and beat lightly until just combined.
- Fold in the chocolate chips.1 cup semisweet chocolate chips
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let the bars cool before slicing.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pumpkin Cookie Bars Step by Step
Cream the Butter and Sugars: Preheat your oven to 350°F, grease a 9×13-inch baking pan, and set aside. In a large bowl, cream 1 cup of unsalted butter, 1 cup of brown sugar, and ¾ cup of granulated sugar together using a hand mixer.
Add the Pumpkin: Beat in 1¼ cups of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract until incorporated.
Whisk the Dry Ingredients: In a separate bowl whisk together 2½ cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.
Mix the Batter: Add the flour mixture to the wet ingredients, and beat lightly until just combined. Fold in 1 cup of semisweet chocolate chips.
Fill the Pan: Pour the batter into the prepared baking pan.
Bake the Bars: Bake for 25-30 minutes until a toothpick comes out clean. Let the bars cool before slicing.
