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

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These one-bowl pumpkin chocolate chip cookie bars are soft, fudgy, and packed with warm fall spices and melty chocolate. An easy, no-fuss dessert that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup canned 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 some overhang on the long sides. Lightly grease the parchment if desired.
  2. In a small bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir with a wooden spoon until smooth and well combined.
  4. Add the egg and vanilla extract. Stir until fully incorporated and glossy.
  5. Stir in the pumpkin purée until completely combined. The batter should be thick and scoopable.
  6. Add the flour mixture to the wet ingredients. Stir gently until just combined. A few streaks of flour are okay; do not overmix.
  7. Fold in the chocolate chips, reserving about ¼ cup to sprinkle on top if desired.
  8. Spread the batter evenly into the prepared pan. Sprinkle reserved chocolate chips on top if using.
  9. Bake for 22-25 minutes, until the edges are golden brown and set, and a toothpick inserted into the center comes out with a few moist crumbs. The top should spring back lightly when touched.
  10. Cool in the pan on a cooling rack for at least 30 minutes. Then use the parchment handles to lift the block out and cool completely (about 1 hour total) before slicing into squares.

Notes

For best results, use room temperature egg and let the bars cool completely before slicing. The bars taste even better the next day. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use melted coconut oil or vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, easy fall dessert, one-bowl pumpkin bars, pumpkin bars with chocolate chips, pumpkin dessert recipe

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