Small Batch Pumpkin Chocolate Chip Cookie Bars

A stack of three thick and chewy chocolate chip pumpkin bars.

Small Batch Pumpkin Chocolate Chip Cookie Bars

These small batch pumpkin cookie bars are thick, chewy, and loaded with chocolate chips. A simple fall baking recipe that combines pumpkin spice flavor with classic cookie texture. Easily double the dessert to share!

Prep Time20

Cook Time20

Chill10

Total Time50

Course: Dessert

Cuisine: American

Servings: Bars

Calories: 148kcal

Author: Erin Cernich

Equipment

6-Inch Square Cake Pan

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.

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