Pumpkin bars and chocolate chip cookies combine to make these chewy pumpkin chocolate chip cookie bars! Soft and fudgy cookie bars flavored with pumpkin, warms spices and packed with chocolate chips. An easy small batch fall dessert recipe that is easily doubled!
Pumpkin Chocolate Chip Cookie Bars
It’s fall, and you still want to enjoy a soft and chewy chocolate chip cookie. But, you’re torn because all of the delicious small batch pumpkin recipes are calling your name. Now you can have both with these fudgy, almost gooey, pumpkin bars studded with chocolate chips!
And if it’s more fall-inspired dessert bars and cookies you crave, try the pumpkin apple pie bars and chewy gluten free pumpkin cookies.
They’re Easy To Make!
1. Blot The Pumpkin
Before you begin to make the pumpkin chocolate chip cookie bars, you need to blot the pumpkin to remove the excess moisture.
To do this, spread the pumpkin puree on a paper towel. Then press another paper towel on top until most of the moisture is removed. The result – the pumpkin will be thick and clay-like.
2. Mix The Wet and Dry Ingredients
In one mixing bowl, whisk together the flour, spices, baking powder and baking soda, and salt.
In a different mixing bowl, add the melted butter, both sugars, and vanilla. Whisk until well combined.
3. Add The Pumpkin
Add the blotted pumpkin to the wet ingredients. Mix well. Then sprinkle the dry ingredients over the wet and mix until no dry streaks remain.
4. Add Chocolate Chips and Bake
Gently fold the chocolate chips into the batter. Press the cookie bar batter evenly into your prepared pan, then bake!
More Easy Pumpkin Desserts
Pumpkin Chocolate Chip Cookie Bars Recipe
EQUIPMENT
INGREDIENTS
- 5 tablespoons pure canned pumpkin (blotted to 3 tablespoons)
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- 3 tablespoons dark brown sugar
- 3 tablespoons granulated sugar (or organic cane sugar)
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch square cake pan and line with parchment paper long enough to hang over the sides of the pan.
- Blot the pumpkin to remove excess moisture – Fold a half-sheet of paper towel in half and place on a small plate. Add the pumpkin puree to the paper towel. Take another half-sheet of paper towel, fold in half, and press on top of the pumpkin to remove moisture. Repeat 2 to 3 times with another half-sheet of paper towel, until you have 3 tablespoons of pumpkin. The blotted pumpkin will have a thick, clay-like texture.5 tablespoons pure canned pumpkin
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spiced.3/4 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon
- In a medium mixing bowl, add the melted butter, both sugars, and vanilla. Whisk to combine. Add the blotted pumpkin and mix until smooth.1/4 cup unsalted butter, melted, 3 tablespoons dark brown sugar, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Add the chocolate chips and gently fold into the batter.1/4 cup semi-sweet chocolate chips
- Press the cookie bar batter into the prepared pan. Use your fingers or spatula to press the batter evenly and into all edges of the pan. Chill the bars in the refrigerator for about 10 minutes to allow the dough to hyrdrate and flavors develop.
- Bake for 20 minutes, or unitl a toothpick inserted in the middle comes out mostly clean. For fudgier cookie bars, bake 1 minute less. For cakier cookie bars, bake 1 minute more.
- Cool the bars in the pan set on a wire cooling rack for 10 minutes. Then gently lift the bars out of the pan and cool on the rack completely. The cookie bars can be stored covered at room temperature for 3 to 5 days.
RECIPE NOTES
- Serving Size – This is a small batch recipe that is easily doubled. Bake in an 8 or 9-inch square cake pan and start checking the bars at 25 minutes.
- Blotted Pumpkin – We need to remove the excess moisture from the pumpkin so the cookies bake chewy. I find 2 to 3 half-sheet paper towels work, but you may need more depending on how much moisture is in your pumpkin puree.
- Chill The Dough – Even though we are making cookie bars, I recommend chilling the dough for at least 10 minutes to all the flavors and texture to develop.
- Make Into Cookies – You can bake the cookie bars into cookies. I do recommend chilling the dough for at least 1 hour so the cookies don’t over-spread. Bake for 10 to 12 minutes.
- Storage – Store the bars covered at room temperature for 3 to 5 days. The bars can also be frozen up to 3 months. Place in a freezer bag and thaw at room temperature to serve.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!