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Best Ever Pumpkin Chocolate Chip Cookie Bars (Easy Fall Dessert)

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These pumpkin chocolate chip cookie bars are soft, tender, and perfectly spiced, with melty chocolate chips in every bite. They’re quick to make, use simple ingredients, and have converted even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure vanilla)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with non-stick spray.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon until evenly distributed. Set aside.
  3. In a large bowl, whisk together ½ cup melted unsalted butter (slightly cooled), 1 cup granulated sugar, and ½ cup packed light brown sugar until smooth and glossy, about 30 seconds.
  4. Add 2 large eggs and 1 teaspoon vanilla extract. Whisk vigorously until pale and slightly thickened, about 1 minute.
  5. Add 1 cup pumpkin purée and fold gently with a rubber spatula until no white streaks remain. The batter may look curdled; that’s normal.
  6. Pour the dry ingredients into the wet mixture. Fold gently with the spatula, scraping the bottom and sides, until the flour disappears (about 8 to 10 folds). Do not overmix.
  7. Add 1 ½ cups semi-sweet chocolate chips and fold in with 3 to 4 strokes. Reserve about ¼ cup of chips to sprinkle on top.
  8. Pour the batter into the prepared pan and spread evenly with the spatula. Sprinkle the reserved chocolate chips on top.
  9. Bake on the center rack for 25 to 30 minutes. At 25 minutes, check for doneness: edges should be golden brown and pulling away from the pan, center should feel just set. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  10. Transfer the pan to a cooling rack and let cool for at least 20 minutes in the pan. Then lift the bars out using the parchment overhang and let cool completely on the rack before slicing.

Notes

Don’t overmix the batter to avoid tough bars. Use room temperature eggs to prevent the melted butter from seizing. If your pumpkin purée is watery, blot it with a paper towel before measuring. Let the bars cool completely before slicing for clean edges. For a prettier presentation, reserve some chocolate chips to sprinkle on top before baking.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, easy fall dessert, pumpkin bars, chocolate chip pumpkin bars, fall baking

Find it online: https://clunkcook.com/best-ever-pumpkin-chocolate-chip-cookie-bars-easy-fall-dessert/