Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Bars are the perfect treat for fall, blending the flavors of pumpkin, warm spices, and rich chocolate. These moist, fudgy bars are easy to make, and they combine the best aspects of both pumpkin bread and chocolate chip cookies. Here’s everything you need to know to make them yourself, including tips for the best results.

Ingredients You’ll Need for the Pumpkin Chocolate Chip Cookie Bars:

• Unsalted butter, melted: Adds moisture and richness to the bars, creating a soft texture.
• Pumpkin puree: Provides the signature pumpkin flavor while also keeping the bars moist.
• Light brown sugar, packed: Adds sweetness with a hint of molasses flavor, complementing the pumpkin.
• Granulated sugar: Gives the bars additional sweetness and helps create a slightly crisp edge.
• Egg, room temperature: Adds structure and binds the ingredients together.
• Vanilla extract: Enhances the flavors of both the pumpkin and chocolate.
• All-purpose flour: The base of the bars, providing structure.
• Ground cinnamon: Adds warmth and depth to the pumpkin flavor.
• Pumpkin pie spice: A classic mix of spices that enhances the autumnal feel.
• Baking powder: Helps the bars rise and become fluffy.
• Salt: Balances the sweetness and enhances the other flavors.
• Semi-sweet chocolate chips: Brings rich, melty chocolate pockets throughout the bars.

For making the Pumpkin Chocolate Chip Bars, you’ll need the following tools:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without over-mixing.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Baking Pan: To bake the Pumpkin Chocolate Chip Bars.
• Parchment Paper or Butter: To grease to pan and prevent the Pumpkin Chocolate Chip Bars from sticking to the pan.
• Toothpicks: Toothpicks are handy for checking if the Pumpkin Chocolate Chip Bars are done.

Here is the full Recipe:

Ingredients:

• 115g (1/2 cup) unsalted butter, melted
• 115g (1/2 cup) pumpkin puree
• 100g (1/2 cup) light brown sugar, packed
• 50g (1/4 cup) granulated sugar
• 1 large egg (room temp)
• 1 tsp vanilla extract
• 160g (1 1/4 cups) all-purpose flour
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 170g (1 cup) semi-sweet chocolate chips

Directions:

1. Preheat and Prepare the Pan: Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment paper to ensure the bars don’t stick.
2. Combine the Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth. Make sure the sugars are fully dissolved and the mixture is creamy.
3. Next, add the egg and vanilla extract to the mixture. Whisk until fully combined and smooth.
4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, and salt. It’s important to sift or whisk the dry ingredients well to ensure even distribution of the leavening agents and spices.
5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—overmixing can lead to dense bars.
6. Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
7. Bake the Bars: Pour the batter into the prepared pan, spreading it out evenly with a spatula. You can sprinkle a few extra chocolate chips on top for decoration if desired.
8. Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The bars should still be slightly fudgy in the center.
9. Allow the bars to cool completely in the pan on a wire rack.
10. Cut and Serve: Once the bars are cool, use the parchment paper overhang to lift them out of the pan. Cut them into squares and enjoy!

Tips & Tricks:

Tips for the Pumpkin Chocolate Chip Bars:

• Choosing the Right Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. You want the bars to have a balanced sweetness without becoming overly spiced.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough, dense bars rather than the soft, fudgy texture you’re aiming for.
• Adjust Baking Time: If you prefer softer, gooey bars, bake closer to 25 minutes. If you like your bars a bit more set, aim for the full 30 minutes. Just be sure not to overbake them, as they’ll continue to cook slightly as they cool in the pan.
• Chilling the Dough: If you have the time, chilling the batter for 30 minutes before baking can help intensify the flavors and make the bars even fudgier.
• Extra Chocolate Chips: For a more decadent touch, sprinkle a handful of chocolate chips on top of the batter before baking. They’ll melt beautifully on the surface, making the bars look extra tempting.
• White Chocolate Version: Swap out the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier variation.
• Spice It Up: If you’re a big fan of spice, feel free to increase the amount of pumpkin pie spice or even add a pinch of ground ginger or cloves for extra warmth.
• Warm and Fudgy: Serve the bars slightly warm for an extra gooey texture. You can even microwave a piece for 10-15 seconds to recreate that fresh-from-the-oven warmth.
• With a Scoop of Ice Cream: Pair the bars with a scoop of vanilla ice cream for a delightful fall dessert.

General Tips:

• Storage: These bars can be stored in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months—just thaw at room temperature before serving.
• Consistency Matters: If you prefer a gooier center, reduce baking time by a couple of minutes. For firmer bars, bake a few minutes longer.
• Easy Cleanup: Lining the pan with parchment paper not only prevents sticking but also makes it easier to remove and cut the bars.
• Check for Doneness: Bake the bars until the edges are set and golden brown, but the center should still be slightly soft. They will firm up as they cool. Be careful not to overbake, as this can lead to dry bars.
• Cool Completely Before Cutting: Allow the bars to cool completely in the pan before cutting into squares. This helps them set and makes cutting easier without them falling apart.
• Customization: Feel free to experiment by adding different types of chocolate chips, nuts, or even drizzle caramel or chocolate sauce over the top for extra indulgence.

More Baking Ideas:

• Flower Brownies – Fudgy brownies topped with colorful “flowers” that are as fun to look at as they are to eat – perfect for a playful twist on a classic treat!
• Frosted Oreo Cookies – Soft, chewy cookies crowned with creamy Oreo frosting—perfect for anyone who loves a cookies-and-cream dream!
• Tiramisu Cookies – Espresso and mascarpone come together in these elegant Tiramisu Cookies, delivering the flavors of the classic Italian dessert in every bite.
• Chocolate Banana Bread – Rich, moist, and studded with chocolate chips, this Chocolate Banana Bread is a heavenly treat for chocolate and banana lovers alike.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: