Easy Pumpkin Chocolate Chip Cookie Bars

Chocolate chip cookie bars are the perfect solution when you’re craving warm, gooey treats without the fuss of scooping dough or waiting on multiple batches to bake. These rich, pumpkin-infused bars bring together the best parts of fall baking—warm spices, melty chocolate, and that unbeatable homemade aroma wafting through your kitchen. Whether you’re entertaining, meal prepping, or simply treating yourself, this one-pan dessert delivers big flavor with minimal effort. Moist, chewy, and packed with autumn charm, it’s a must-make recipe when cooler weather rolls in.

Why You’ll Love This Chocolate Chip Cookie Bars Recipe

this recipe

• Easy One-Pan Bake – Skip the scooping and bake everything in one dish. These bars save time and effort without sacrificing flavor.
• Cozy Fall Flavors – With pumpkin purée, cinnamon, ginger, and nutmeg, each bite tastes like fall in dessert form.
• Ultra Moist & Chewy – The pumpkin keeps these cookie bars tender, while chocolate chips melt into every bite.
• Crowd-Pleaser – Makes 24 squares—perfect for potlucks, school events, or freezing for later.
• Pantry-Friendly – You probably have most of the ingredients on hand already.

Ingredients

Here’s what you’ll need to make these soft and chewy chocolate chip cookie bars:

For the Dough:

• ¾ cup unsalted butter (1½ sticks)
• 1¾ cups packed light brown sugar
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1½ cups bittersweet or semisweet chocolate chips

For the Pan:

• Cooking spray or neutral-flavor oil
• Parchment paper (optional but recommended for easy removal)

Instructions

Follow these simple steps for perfect chocolate chip cookie bars every time:

1. Brown the Butter

• In a small saucepan over medium heat, melt ¾ cup unsalted butter.
• Stir constantly until it foams, turns golden brown, and smells nutty (about 3–4 minutes).
• Pour the browned butter into a large mixing bowl and let it cool for 20 minutes.

2. Prep the Pan and Preheat

• Preheat your oven to 325°F (165°C).
• Lightly grease a 9×13-inch baking pan with cooking spray or neutral oil.
• Line with parchment paper, leaving overhang on the long sides for easy lifting.

3. Mix the Wet Ingredients

• To the cooled butter, add:
  • 1¾ cups brown sugar
  • ¾ cup pumpkin purée
  • 2 tsp vanilla extract
• Whisk until smooth and glossy.

4. Add Dry Ingredients & Chocolate Chips

• Stir in the following until just combined (don’t overmix):
  • 2½ cups flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg
• Fold in 1¼ cups chocolate chips, reserving ¼ cup for topping.

5. Assemble & Bake

• Press the dough evenly into the prepared pan.
• Sprinkle remaining ¼ cup chocolate chips on top and gently press them in.
• Bake for 30–45 minutes, or until the top is golden and a toothpick comes out with moist crumbs.

6. Cool, Slice & Serve

• Let bars cool in the pan on a rack for at least 1 hour.
• Lift using parchment, then slice into 24 squares.
• Enjoy warm or at room temperature!

Recipe Details

Here’s a quick look at the essential baking info for these chocolate chip cookie bars:

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 24 bars
• Difficulty: Easy to Medium

Nutrition Facts (Estimated per serving)

Based on 24 servings; may vary slightly depending on ingredient brands.

• Calories: ~180–190
• Fat: ~8–9g
• Saturated Fat: ~5g
• Carbohydrates: ~25–26g
• Sugar: ~15g
• Protein: ~1.5g
• Fiber: ~1g

Tips & Variations

Make your chocolate chip cookie bars even better—or tailor them to your taste—with these tips and twists:

✔️ Expert Tips

• Use parchment for easy cleanup: The overhanging parchment makes lifting and slicing a breeze.
• Don’t overmix: Once you add the flour, stir just until combined to avoid tough bars.
• Check early for doneness: Every oven is different. Start checking at 30 minutes—look for a few moist crumbs on a toothpick.
• Cool fully before slicing: Letting them rest helps them firm up for cleaner cuts.

🔁 Easy Variations

• Swap the chips: Use white chocolate, butterscotch, or even dark chocolate chunks.
• Add nuts: Stir in ½ cup chopped pecans or walnuts for crunch.
• Spice it up: Add a pinch of cardamom or a dash of allspice for a unique fall twist.
• Make it gluten-free: Use a 1:1 gluten-free flour blend—texture may vary slightly.

Chocolate Chip Cookie Bars with Pumpkin

These chocolate chip cookie bars are soft, chewy, and full of warm pumpkin spice. They’re the perfect easy fall treat—great for sharing or freezing ahead.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• ### For the Dough:
• – ¾ cup unsalted butter 1½ sticks
• – 1¾ cups packed light brown sugar
• – ¾ cup pumpkin purée not pie filling
• – 2 teaspoons vanilla extract
• – 2½ cups all-purpose flour
• – 2 teaspoons ground cinnamon
• – 1 teaspoon baking powder
• – 1 teaspoon baking soda
• – 1 teaspoon kosher salt
• – 1 teaspoon ground ginger
• – ¼ teaspoon ground cloves
• – ¼ teaspoon ground nutmeg
• – 1½ cups bittersweet or semisweet chocolate chips
• ### For the Pan:
• – Cooking spray or neutral-flavor oil
• – Parchment paper

Equipment

• Medium saucepan
• Mixing bowls
• 9×13-inch baking pan
• Parchment paper
• Whisk and spatula

Method

 

1. **Brown the Butter**
2. Melt the butter over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and let cool for 20 minutes.
3. **Prep the Pan and Preheat Oven**
4. Preheat oven to 325°F (165°C). Grease a 9×13-inch pan and line with parchment paper.
5. **Mix Wet Ingredients**
6. Whisk browned butter, brown sugar, pumpkin purée, and vanilla until smooth and glossy.
7. **Add Dry Ingredients & Chips**
8. Stir in flour, spices, baking soda, baking powder, and salt until just combined. Fold in 1¼ cups chocolate chips.
9. **Assemble and Bake**
10. Press dough evenly into the pan. Sprinkle remaining ¼ cup chocolate chips on top. Bake for 30–45 minutes, until a toothpick comes out with moist crumbs.
11. **Cool and Slice**
12. Let cool in pan for at least 1 hour. Lift with parchment and cut into 24 squares.

Notes

– Don’t overmix once you add the flour.
– Be sure to use pure pumpkin purée—not pumpkin pie filling.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No. Pumpkin pie filling contains added sugar and spices that will throw off the flavor and texture. Always use 100% pumpkin purée.

How do I store these chocolate chip cookie bars?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.

Can I freeze the bars?

Absolutely! Freeze whole or sliced bars in a freezer-safe container. Thaw at room temperature or microwave individual pieces for 10–15 seconds.

Can I make this dairy-free?

Yes. Swap butter with solid coconut oil and use dairy-free chocolate chips.

What if I don’t have all the spices?

No problem—use 2 teaspoons of pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg, and cloves.

Conclusion

If you’re looking for a no-fuss, crowd-pleasing dessert, these chocolate chip cookie bars are the perfect choice. With warm spices, gooey chocolate, and rich pumpkin in every bite, they deliver all the cozy flavors of fall—without the hassle of traditional cookies. Whether you’re baking for a gathering or just treating yourself, this recipe is sure to become a seasonal staple in your kitchen.