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Best Pumpkin Chocolate Chip Cookie Bars: Easy Fall Dessert

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These soft, dense pumpkin chocolate chip cookie bars are the ultimate fall dessert. Made in one bowl with simple pantry ingredients, they’re perfect for gatherings and guaranteed to disappear fast.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup semi-sweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Grease the pan if not using parchment.
  2. Melt the butter in a microwave-safe bowl in 20-second bursts. Let cool for a couple of minutes.
  3. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, whisk until fully incorporated.
  4. Stir in the pumpkin puree until completely mixed in. The batter may look curdled at first but will become smooth.
  5. In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Do not overmix.
  7. Fold in 3/4 cup of the chocolate chips. Reserve the remaining 1/4 cup for topping.
  8. Scoop the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips over the top.
  9. Bake on the middle rack for 25-30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in the pan for 30 minutes, then lift out using parchment handles and cool completely on a wire rack (about another 30 minutes).
  11. Slice into 16 equal squares using a sharp knife, wiping clean between cuts.

Notes

For clean cuts, chill bars in the fridge for 15 minutes before slicing. Bars taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze individually for up to 3 months.

Nutrition

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

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