Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!
Fall is the best season to enjoy all things pumpkin. This season, I’ve added a few new pumpkin recipes including the Buttermilk Pumpkin Waffles and my delicious Pumpkin Pecan Scones. And if you do love all things pumpkin and seasonal, these Pumpkin Chocolate Chip Cookie Bars will be sure to hit the spot. Add them to the kids’ lunch boxes, serve them as as afternoon treat or dress them up for dessert!
Check out Pumpkin & Squash Recipes to Make This Fall!
What are These Pumpkin Cookie Bars Like
- Difficulty – These pumpkin chocolate chip cookie bars are really easy to make. They require minimal hands on time. Just make sure to read the recipe carefully and follow all instructions.
- Taste – They are a cross between a brownie and a cookie texture. If you love the Brown Sugar Cookie Bars, you will love these.
- Serving – This recipe makes 28 cookie bars if baked in a large 13 x 9 inch baking pan. Keep in mind, you can scale the recipe up or down in the recipe card at the end of the post.
Ingredients
- Flour – This recipe uses all purpose flour.
- Spices – I used a combination of cinnamon, nutmeg and ground ginger.
- Baking soda – This helps give the pumpkin cookie bars a little bit of a rise.
- Salt – Regular table salt is used to enhance flavours.
- Butter – This recipe uses unsalted butter at room temperature.
- Sugar – I used a combination of granulated white sugar and brown sugar.
- Egg – I used one large egg
- Vanilla – Vanilla extract adds to the flavour of the cookie bars.
- Pumpkin puree – You can use store bought pumpkin puree or Homemade Pumpkin Puree. Don’t use pumpkin fie filling!
- Chocolate chips – I used semi sweet chocolate chips.
NOTE, The full recipe can be found in the recipe card at the end of the post.
Instructions
- Preheat oven – Preheat oven to 350 degrees f/180 degrees c and grease and line a 13 x 9 inch baking tray with parchment paper.
- Combine dry ingredients – Combine the flour, ground cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Set aside.
- Combine wet ingredients – In the bowl of your electric mixer, mix the butter, white sugar and brown sugar on high for about 2 minutes. Add the egg, pumpkin puree and vanilla extract. Mix for another minute until combined.
- Combine dry ingredients – Fold in the flour until just combined, about one minute. Fold in 1 1/4 cups of chocolate chips.
- Bake cookie bars – Spread cookie batter evenly into the prepared baking dish. Sprinkle over remaining chocolate chips. Bake between 20 – 25 minutes or until baked completely. A toothpick inserted into the centre should come out clean.
- Cool – Place the baking tray on a wire cooling rack. Leave to cool completely.
- Cut into squares – Lift out on the parchment paper and cut into equal squares.
Recipe Notes
- Using white and brown sugar – Increases the softness and chewiness in the cookie.
- Don’t over bake – Over baking will result in a dryer crisper cookie. These cookie bars will bake between 20 – 25 minutes. Mine took exactly 20 minutes.
- Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge.
Serving and Storage
- At room temperature – You can keep these cookie bars in an airtight container up to four days.
- In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers and keep them in the fridge up to about one week.
- Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
- Give as a gift – These make a nice fall treat to gift. You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!
- Serve – These are great served on their own, with whipped cream, vanilla ice cream or Homemade Caramel Sauce.
Substitutions
These cookie bars are perfect just the way they are. I’m not recommending many changes if you would like to achieve the same results. Here are some suggestions for modifying this recipe.
- Pan size – These were baked in an 9 x 13 baking pan. You can bake them in an 8 x 8 or an 9 x 9 inch baking pan. Just keep in mind, they will take longer to bake.
- Additions – Pecans or walnuts could be added to add a little nutty flavour.
Frequently Asked Questions
Is pumpkin puree and pumpkin pie filling the same thing?
No, pumpkin puree is simply 100% natural pumpkin. Whereas, pumpkin pie filling is flavoured with spices and has added sugar. Make sure you use pumpkin puree or canned pumpkin where recipes state for this ingredient.
What is a cookie bar?
Cookie bars are made from a cookie dough that’s pressed into a baking pan. When baked, they are cut into squares. They generally will have a chewy cookie like texture.
What’s the difference between a cookie bar and a bar or square?
Generally a cookie bar is simply made from cookie dough and the dough is pressed into a baking pan. It’s usually one layer. A bar or a square often consists of several layers with different consistencies and flavours like my Apple Pie Crumble Bars.
Brown Sugar Pecan Cookie Bars
If you're a fan of Brownies, you're going to love these Brown Sugar Pecan Cookie Bars. These are easy to make with a lot of brown sugar for a dense and moist texture.
Check out this recipe
Pumpkin Pecan Scones
Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!
Check out this recipe
Chocolate Chip Oat Squares
Cookies are great for any season! So, why not make a batch of these Chocolate Chip Oat Squares and pop them in the freezer to have a treat when the craving hits!
Check out this recipe
Pumpkin Chocolate Chip Cookie Bars
Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!
Servings: 28 cookie bars
Calories: 179kcal
Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1 1/4 cups semi sweet chocolate chips your choice
- 2 tablespoons semi sweet chocolate chips for sprinkling over the top
Instructions
- Preheat oven to 350 degrees f/180 degrees c and grease and line a 13 x 9 inch backing tray with parchment paper.
- Combine the flour, ground cinnamon, nutmeg, ginger, baking soda and salt in a medium bowl. Set aside.
- In the bowl of your electric mixer, mix the butter, white sugar and brown sugar on high for about 2 minutes. Add the egg, pumpkin puree and vanilla extract. Mix for another minute until combined.
- Fold in the flour until just combined, about one minute. Fold in 1 1/4 cups of chocolate chips.
- Spread cookie batter evenly into the prepared baking dish. Sprinkle over remaining chocolate chips. Bake between 20 – 25 minutes or until baked completely. A toothpick inserted into the centre should come out clean.
- Place the baking tray on a wire cooling rack. Leave to cool completely.
- Lift out on the parchment paper and cut into equal squares.
- Serve as they are or you can top them with caramel sauce, ice cream or whipped cream.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Using white and brown sugar – Increases the softness and chewiness in the cookie.
- Don’t over bake – Over baking will result in a dryer crisper cookie. These cookie bars will bake between 20 – 25 minutes. Mine took exactly 20 minutes.
- Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge
Nutrition Facts
Pumpkin Chocolate Chip Cookie Bars
Amount Per Serving (1 cookie)
Calories 179
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Cholesterol 25mg8%
Sodium 138mg6%
Potassium 90mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 1579IU32%
Vitamin C 0.4mg0%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
