If there’s one fall treat that effortlessly combines rich, cozy flavors with a chewy texture you’ll want to savor bite after bite, it has to be the Pumpkin Cookie Bars with Chocolate Chips Recipe. These bars bring together the warm spices of pumpkin pie spice, the moistness of pure pumpkin puree, and the sweet, melty goodness of chocolate chips in every delightful square. Perfect for a snack, dessert, or sharing with loved ones, this recipe delivers a lovely balance of autumnal nostalgia and indulgence in an easy, crowd-pleasing bar form.
Ingredients You’ll Need
This recipe uses a beautifully simple list of pantry staples and a few seasonal favorites that each play a crucial role in making these bars irresistible. From the butter that gives richness and tenderness to the pumpkin pie spice that fills them with warmth, understanding each ingredient helps you appreciate just how special this treat truly is.
- Unsalted butter (1 cup): Melted for a velvety texture that keeps the bars moist and tender.
- Brown sugar (1 cup): Adds deep caramel notes and moisture, ensuring the bars aren’t dry.
- Granulated sugar (¾ cup): Balances sweetness with a touch of crispness on the edges.
- Pumpkin puree (1¼ cups): The star ingredient that infuses these bars with moistness and that unmistakable fall flavor; be sure it’s pure pumpkin, not pie filling.
- Large egg (1): Binds everything together while adding richness.
- Pure vanilla extract (2 teaspoons): Enhances the natural flavors and balances the spices.
- All-purpose flour (2½ cups): Provides structure without weighing the bars down.
- Pumpkin pie spice (1 tablespoon): A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the seasonal essence.
- Baking soda (1 teaspoon): Helps the bars rise slightly for a soft, tender crumb.
- Kosher salt (½ teaspoon): Accentuates all the sweet and spicy flavors.
- Semisweet chocolate chips (1 cup): Melts into sweet pockets of deliciousness throughout the bars, creating a perfect harmony with pumpkin.
How to Make Pumpkin Cookie Bars with Chocolate Chips Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F, which perfectly bakes these bars to a golden finish. Grease a 9×13-inch baking pan so your bars come out cleanly without sticking, setting yourself up for perfect slices.
Step 2: Cream the Butter and Sugars
Using a hand mixer, cream together the melted unsalted butter with the brown and granulated sugars. This step is key to incorporating air into the batter, ensuring your bars have just the right tender crumb that’s not too dense.
Step 3: Add the Pumpkin, Egg, and Vanilla
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is smoothly combined. The pumpkin brings moisture and that lovely flavor, while the egg acts as the glue holding all the ingredients together.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt. This step helps distribute the rising agent and spices evenly, so every bite bursts with balanced flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually beat the dry mixture into the wet pumpkin mixture, mixing just until combined. Overmixing can toughen the bars, so a light hand keeps the texture soft and tender as you want.
Step 6: Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter, distributing those pockets of sweet semisweet chocolate throughout the mixture. This is what makes every bite a delightful surprise.
Step 7: Pour Batter and Bake
Pour the batter evenly into the prepared baking pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating that the bars are perfectly baked through.
Step 8: Cool and Slice
Allow the bars to cool completely in the pan before slicing. This cooling helps the bars set properly, so they hold their shape and slice beautifully without crumbling.
How to Serve Pumpkin Cookie Bars with Chocolate Chips Recipe
Garnishes
To add that extra flair, consider sprinkling a light dusting of powdered sugar or even a drizzle of white chocolate on top. Chopped toasted pecans or walnuts can add a wonderful crunch and an earthy finish that complements both pumpkin and chocolate beautifully.
Side Dishes
Pair these bars with a scoop of vanilla or cinnamon ice cream for a comforting dessert. Alternatively, a warm cup of spiced chai or freshly brewed coffee can highlight the spices and chocolate in the bars wonderfully.
Creative Ways to Present
Stamp out circles or use cookie cutters on the cooled bars for festive shapes during holidays. Serve them on a rustic wooden board with fresh autumn leaves or pumpkin decor for a charming seasonal presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars stored in an airtight container at room temperature for up to 3 days. This helps maintain their moisture and prevents them from drying out while keeping the chocolate melty and satisfying.
Freezing
You can freeze these bars by wrapping them tightly in plastic wrap and placing them in a resealable freezer bag. They will stay delicious for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
For that freshly baked feel, warm slices in the microwave for about 15 seconds or pop them in a preheated oven at 300°F wrapped in foil for 5–7 minutes. The chocolate chips will soften delightfully and the spices will bloom beautifully with heat.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling contains additional sugars and spices that can alter the taste and texture of the bars, making them too sweet or dense.
What type of chocolate chips work best?
Semisweet chocolate chips are ideal as they provide the perfect balance between sweetness and richness, complementing the pumpkin flavors without overpowering them.
Can I substitute maple syrup or honey for sugar?
You could try, but the texture and structure of the bars might change since sugar helps with browning and moisture retention. If substituting, reduce other liquids slightly to compensate for the added moisture.
How should I adjust baking time for a smaller pan?
If using a smaller pan, the bars will be thicker and need more time to bake through. Start checking at 30 minutes but be prepared to add 5-10 extra minutes, testing with a toothpick.
Are these bars gluten-free or can they be made gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make gluten-free bars, substitute with a gluten-free flour blend that’s designed for baking, but note texture may vary slightly.
Final Thoughts
If you’re looking to add a new go-to fall recipe to your collection, you absolutely have to try the Pumpkin Cookie Bars with Chocolate Chips Recipe. It’s such a warm, crowd-pleasing treat that hits all the right notes of spice, sweetness, and chocolatey goodness. I can’t wait for you to bake these and share the joy — trust me, everyone will be asking for the recipe!
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Pumpkin Cookie Bars with Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cookie Bars are a moist, spiced treat perfect for the fall season. Made with real pumpkin puree and warm pumpkin pie spice, they combine the flavors of a classic pumpkin dessert with the texture of a cookie bar. Studded with semisweet chocolate chips, these bars are delightfully rich while remaining soft and chewy, making them an irresistible snack or dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (226 grams, melted, 2 sticks)
- 1 cup brown sugar (213 grams)
- ¾ cup granulated sugar (150 grams)
- 1¼ cups pumpkin puree (284 grams – NOT pumpkin pie filling)
- 1 large egg (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 2½ cups all-purpose flour (300 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
Add-ins
- 1 cup semisweet chocolate chips (170 grams)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan thoroughly and set aside to prevent sticking.
- Cream butter and sugars: In a large mixing bowl, use a hand mixer to cream together the melted unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars, mixing until all ingredients are fully incorporated and the batter is uniform.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and kosher salt until evenly blended.
- Mix dry and wet ingredients: Add the dry flour mixture to the wet pumpkin mixture and beat lightly just until combined to avoid overmixing, which ensures tender bars.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips with a spatula, distributing them evenly throughout the batter.
- Transfer to baking pan: Pour the batter into the prepared 9×13-inch pan, spreading it evenly to fill the pan.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- Cool and serve: Allow the bars to cool completely in the pan before slicing into 16 squares to serve.
Notes
- Use pure pumpkin puree, not canned pumpkin pie filling, which contains added spices and sugars.
- To prevent the bars from sticking, greasing the pan well or lining it with parchment paper is recommended.
- For a dairy-free version, substitute butter with a plant-based margarine or coconut oil.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be substituted with white chocolate or nuts for variation.
