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Ultimate Pumpkin Chocolate Chip Cookie Bars

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These pumpkin chocolate chip cookie bars are the perfect fall dessert—easy, forgiving, and absolutely delicious. With crispy edges, a soft center, and melty chocolate in every bite, they are a crowd-pleaser that comes together in under 15 minutes.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly grease any exposed parts of the pan with cooking spray.
  2. In a large microwave-safe bowl, melt the 1/2 cup unsalted butter in 20-second bursts until just melted. Do not let it boil. Set aside to cool for 2 minutes.
  3. Add the granulated sugar and brown sugar to the melted butter. Whisk vigorously for about 1 minute until the mixture looks smooth and slightly thickened.
  4. Add the egg and vanilla extract. Whisk until fully combined—about 30 seconds. Then add the pumpkin puree and whisk again until completely incorporated.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  6. Pour the flour mixture into the pumpkin mixture. Use a spatula to fold gently until just combined—do not overmix. The batter will be thick and slightly sticky.
  7. Fold in 1 cup of the chocolate chips. Reserve the remaining 1/2 cup for the top.
  8. Transfer the batter to the prepared pan and spread it evenly into all corners using a spatula.
  9. Sprinkle the reserved 1/2 cup chocolate chips evenly over the top. Gently press them into the batter with your fingers or the spatula.
  10. Bake for 22-26 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 22 minutes.
  11. Cool completely in the pan on a cooling rack for at least 30 minutes before slicing. For clean slices, refrigerate for 15 minutes before cutting.

Notes

Do not overmix the batter to avoid tough bars. Use room temperature ingredients for best results. Watch baking time closely—start checking at 22 minutes. Cool completely before slicing to prevent crumbling. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use melted coconut oil or vegan butter and a flax egg. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, pumpkin bars, chocolate chip cookie bars, fall dessert, easy pumpkin recipe

Find it online: https://lumalunch.com/ultimate-pumpkin-chocolate-chip-cookie-bars-best-easy-recipe/