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

Thick and chewy small batch pumpkin chocolate chip cookie bars that are warmly spiced and full of melty chocolate chips. Made with blotted pumpkin, melted butter, and brown sugar for a dense, cookie-like texture and rich pumpkin flavor.

Prep Time20

Cook Time19

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 it completely 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 it 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 spices.
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 until well combined, then 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
This is a thick dough, so switch to a spatula. Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Add the chocolate chips and gently fold them into the batter.
1/4 cup semi-sweet chocolate chips
Press the cookie bar dough evenly into the prepared pan with either your fingers or the spatula. Be sure to get it into the corners of the pan. Place the pan in the refrigerator for about 10 minutes to allow the dough to hydrate and flavors to develop.
Bake for 19 to 20 minutes, or until a toothpick inserted in the middle comes out mostly clean. If the bars bake much longer than that, they will be cakier in the center.
Cool the bars in the pan set on a wire cooling rack for 10 minutes, then gently lift them out of the pan to cool completely on the rack. The cookie bars can be stored covered at room temperature for up 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.
Make Into Cookies - You can bake the cookie bars into cookies. If so, chill the dough for at least 1 hour so the cookies don't over-spread. Bake for 10 to 12 minutes.
Freezing - Place the bars in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

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