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.
Equipment
- Medium saucepan
- Mixing bowls
- 9x13-inch baking pan
- Parchment paper
- Whisk and spatula
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
Instructions
- **Brown the Butter**
- Melt the butter over medium heat, stirring constantly until golden brown and fragrant. Remove from heat and let cool for 20 minutes.
- **Prep the Pan and Preheat Oven**
- Preheat oven to 325°F (165°C). Grease a 9x13-inch pan and line with parchment paper.
- **Mix Wet Ingredients**
- Whisk browned butter, brown sugar, pumpkin purée, and vanilla until smooth and glossy.
- **Add Dry Ingredients & Chips**
- Stir in flour, spices, baking soda, baking powder, and salt until just combined. Fold in 1¼ cups chocolate chips.
- **Assemble and Bake**
- 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.
- **Cool and Slice**
- 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.
- Be sure to use pure pumpkin purée—not pumpkin pie filling.