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fall pumpkin chocolate chip cookie bars - featured image

Fall Pumpkin Chocolate Chip Cookie Bars: Soft Chewy & Easy

  • Author: Miranda
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

Soft, chewy, and deeply spiced pumpkin chocolate chip cookie bars that are easier to make than individual cookies. These bars capture the essence of fall with a perfect balance of spice and sweetness.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup pure pumpkin puree
  • ½ cup unsalted butter, softened
  • 1 ½ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the long sides, and grease lightly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until combined. Add the pumpkin puree and beat on low speed just until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the chocolate chips and nuts (if using). Spread the thick batter evenly into the prepared pan.
  7. Bake for 25-30 minutes, or until the edges are golden brown and the center is just set. Tent with foil if the top browns too quickly.
  8. Let the bars cool in the pan on a wire rack for at least 30 minutes, or until completely cool.
  9. Use the parchment overhang to lift the bars out of the pan. Cut into 12 large or 16 smaller squares and serve.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Room temperature ingredients emulsify better. Do not overmix the batter to avoid tough bars. Bars continue to cook in the pan after removal from the oven, so slightly underbaking ensures a chewy texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 24
  • Sodium: 180
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin bars, chocolate chip cookie bars, fall dessert, easy baking, pumpkin spice, chewy bars, autumn recipes

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Find it online: https://homedinnerideas.com/fall-pumpkin-chocolate-chip-cookie-bars-soft-chewy-and-easy/