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

Scale

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)

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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.