Small Batch Pumpkin Chocolate Chip Cookie Bars
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Pumpkin bars and chocolate chip cookies combine to make these chewy pumpkin chocolate chip cookie bars. This small batch recipe bakes into thick bars with warm spice, real pumpkin, and melty chocolate in every bite. A small batch fall dessert that is easily doubled for more shareable squares.
The not-so-downside 😉 of being a baker – especially during fall: I love a good blondie, and I also love a soft and chewy chocolate chip cookie. But when the leaves start falling, I go into full-on small batch pumpkin-baking mode.
These pumpkin bars satisfy all those cravings – and then some. Imagine all of that in one, sweet little square. Rich pumpkin combines with brown sugar to give us the perfect texture. While warm spices like cinnamon, nutmeg, and cloves (a.k.a. pumpkin pie spice) will have you changing into your fuzzy socks to devour these bars.
And here’s the bonus: no scooping cookie dough, no chill time, and the bars stay chewy for days. They’re the kind of bake that looks simple, but tastes like you put in way more effort. Exactly the trick I keep up my sleeve this time of year.
And if you’re craving more fall-inspired desserts, or need a batch of bars for your gluten free friends, the pumpkin apple pie bars for two and the small batch of almond flour pumpkin bars are perfect!
First, Blot The Pumpkin
Before you begin to make the pumpkin cookie bars, you need to blot the pumpkin to remove the excess moisture. Otherwise, the bars won’t be as gooey and fudgy. We do this for my small batch pumpkin snickerdoodle cookies as well.
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. I typically use about 3 halves of a paper towel (you know the kind, the make-a-size paper towels).
Melted Butter Means Easy Mixing
Yes! I love a cookie recipe that doesn’t require me to cream the butter and sugar together! We use melted butter to increase the fudge-factor, and this also means super easy mixing. When you add the pumpkin, it will melt right into the wet ingredients.
The Dough Is Thick
Even though we use melted butter, the dough will be thick. But here’s the best part: because we use a baking pan, we don’t have to worry about chilling the dough or the dreaded cookie-spread.
After you fold in the chocolate chips, you can use your fingers or a spatula to press the dough into the baking pan. Make sure to press it all the way to the corners so you get evenly sized bars.
After you cut your squares, the reveal is divine:
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
Let me know in the comments below (plus a star-rating for extra appreciation 😉 ) if you made the cookie bars and how they turned out. These bars may rival the traditional chocolate chip cookie during pumpkin season!
Small Batch Pumpkin Chocolate Chip Cookie Bars
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.
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 …
Hi, I’m Erin! 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 every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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