Pumpkin Chocolate Chip Cookie Bars

Chilly fall days mean baking so I can stand next to the warm oven. These pumpkin chocolate chip cookie bars are quick to mix and you don’t even need a stand mixer. The end result is a soft, blondie-like bar that goes perfectly with a mug of hot cocoa and a good book.

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I am by nature, cold, about nine months out of the year. And when I’m cold, I want to bake. It’s a tasty alternative to just hiding under a blanket.

Even if you’re not looking for an excuse to turn on the oven, you’ll love how simple this recipe is. I called them cookie bars, but they’re also kind of like blondies. They’re soft and light. Pumpkin is nice with spices like cinnamon and nutmeg, but its real best friend is chocolate.

This recipe is super simple and quick. Basically, mix the wet and add the dry. Pour in a single pan and bake.

If you’re looking for pumpkin desserts to make when it isn’t chilly, try my pumpkin pudding cups!

How to make pumpkin chocolate chip cookie bars

Ingredients

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit and melt the butter. I put my stick of butter in a large glass bowl and microwaved it for almost a minute until it melted.

Add both sugars to the melted butter and stir to combine.

Add the egg, vanilla, and pumpkin and stir together well.

Combine the flour, baking powder and salt and add it to the wet ingredients. Stir together until no flour is visible. The batter will be thick, but not as solid as regular cookie dough.

Fold in the chocolate chips.

Grease an 8-inch square glass baking dish. {or metal – You may need to adjust the time.} Pour the cookie dough into the baking dish and cook at 350 degrees for about 30 minutes. Use a toothpick to check for doneness.

When they’re done, let the pan cool enough that you can handle it and turn the cookie out onto a cooling rack. Once it’s cool you can cut it into bars.

These will keep in an airtight container for a few days. Refrigerate if your house is warm.

Pumpkin Chocolate Chip Cookie Bars Recipe

Pumpkin chocolate chip cookie bars

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Ingredients

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and melt the butter. I put my stick of butter in a large glass bowl and microwaved it for almost a minute until it melted.
2. Add both sugars to the melted butter and stir to combine.
3. Add the egg, vanilla, and pumpkin and stir together well.
4. Combine the flour, baking powder and salt and add it to the wet ingredients. Stir together until no flour is visible. The batter will be thick, but not as solid as regular cookie dough.
5. Fold in the chocolate chips.
6. Grease an 8-inch by 8-inch glass or metal baking dish. Pour the cookie dough into the baking dish and cook at 350 degrees for about 30 minutes. Use a toothpick to check for doneness.
7. Cool and cut into bars.

Check out some other fun and creative ideas on One Mama’s Daily Drama:

• Pumpkin Pie Without Canned Milk
• Peppermint Brownies
• Slow Cooker Caramel Apple Cider