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Chewy Pumpkin Chocolate Chip Cookie Bars

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These one-bowl pumpkin chocolate chip cookie bars are perfectly chewy, kid-approved, and made with simple ingredients. A quick and easy dessert that disappears fast!

Ingredients

Scale
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup canned pumpkin puree (100% pumpkin, not pie filling)
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 and 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt or table salt)
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/4 cup white chocolate chips
  • Optional: 1/2 teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth and glossy (about 30 seconds).
  3. Add egg and vanilla extract, whisk until fully incorporated.
  4. In a separate small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix). Batter will be thick and slightly sticky.
  6. Fold in chocolate chips, reserving about 1 tablespoon for topping.
  7. Spread batter evenly into prepared pan. Sprinkle reserved chocolate chips on top and press gently.
  8. Bake for 25-30 minutes, or until edges are set and lightly golden and center is just barely set (jiggles slightly when shaken). Start checking at 22 minutes.
  9. Cool completely in the pan on a cooling rack (1-2 hours). Use parchment handles to lift out, then slice into 16 squares.

Notes

Measure flour correctly by spooning into cup and leveling off. Use room temperature egg to avoid seizing melted butter. Do not overbake; bars continue to cook from residual heat. Cool completely before cutting for best texture. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and chill batter 15 minutes before baking. Bars keep in airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, chewy pumpkin bars, easy pumpkin dessert, one bowl pumpkin bars, kid-friendly pumpkin recipe

Find it online: https://cookluma.com/chewy-pumpkin-chocolate-chip-cookie-bars-best-kid-approved-recipe/