This post may contain affiliate links. Please read my disclosure for more information.
Pumpkin Chocolate Chip Cookie Bars are packed with fall flavors and melty chocolate chips.
You all know I love the combination of pumpkin and dark chocolate. If I could bottle up fall and bake it into a dessert, these Pumpkin Chocolate Chip Cookie Bars would be it. These bars are perfect for when you want all the pumpkin flavor but none of the extra fuss. Because who has time to scoop individual cookies during pumpkin season chaos (aka fall sports, back to school, harvest season)?
Table of contents
Why You Should Make This Recipe
- Perfect fall flavor: Warm spices, pumpkin purée and rich brown sugar make these taste like autumn in a bite.
- Crowd-pleaser: Great for bake sales, potlucks or weekend baking.
- Freezer-friendly: Make a batch now and enjoy later.
Need another fall dessert recipe?
Try my Spiced Pear Cake, Maple Snickerdoodles or Chewy Pumpkin Chocolate Chip Cookies.
Ingredients Needed
- All-purpose flour: Provides structure to the recipe.
- Pumpkin pie spice: Brings that signature warm fall flavors of cinnamon, nutmeg, ginger, allspice and cloves in one handy blend.
- Baking powder & baking soda: provide rise and tenderness to the bars.
- Kosher salt: Balances sweetness and enhances all the cozy flavors.
- Melted butter: Adds richness and a chewy texture.
- Brown sugar: Deep molasses flavor that complements pumpkin beautifully.
- Pumpkin purée: Moisture and flavor without heaviness. (Make sure it's pure pumpkin, not pumpkin pie filling!)
- Egg: Helps bind everything together.
- Vanilla extract: Adds a sweet aroma that rounds out the flavors.
- Dark chocolate chips: Rich and slightly bitter, they balance the sweetness and spice perfectly.
See the printable recipe card below for exact quantities.
How to Make
- Prep the pan: Preheat oven to 325°F. Line a 9x13" baking dish with parchment paper and lightly spray with cooking spray.
- Mix dry ingredients: Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix wet ingredients: In a mixer, combine melted butter, brown sugar, pumpkin purée, egg, and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined — don't overmix!
- Add chocolate chips: Gently fold into the dough.
- Bake: Spread into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with just a few moist crumbs.
- Cool and slice: Let cool completely before cutting into bars.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Storage
Room Temperature: Store in an airtight container for up to 4 days. Keep parchment paper between layers to prevent sticking.
Freezer: Wrap each bar in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave for 15–20 seconds for that fresh-baked feel.
Tips for Recipe Success
- Don't overbake. They should look slightly underdone when you take them out —they'll firm up as they cool.
- Use real pumpkin purée. Skip the canned pumpkin pie mix. You want pure pumpkin for the right flavor and texture.
- Mix just until combined. Overmixing equals dense bars.
- Cool completely before slicing. This keeps the bars from crumbling and makes perfect squares.
FAQs
Absolutely. Just make sure it's well-drained—too much moisture can make the bars soggy.
Yes, substitute with a 1:1 gluten-free flour blend.
Nope!
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup butter melted
- 1 ½ cups packed brown sugar
- ¾ cup pumpkin purée not pumpkin pie filling
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups dark chocolate chips
Instructions
- Preheat the oven to 325°F.
- Line a 13x9 inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda and kosher salt. Set aside.
- In a mixer with the paddle attachment, combine the melted butter, brown sugar, pumpkin purée, egg and vanilla extract until well combined.
- On low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough.
- Fold in dark chocolate chips.
- Pour into prepared pan and bake for 30-35 minutes or until toothpick inserted into center comes out with just a few moist crumbs attached.
- Let cool on a wire rack for about an hour and use the parchment paper to lift the cookie bars onto a cutting board carefully. Cut into bars and enjoy!
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Leave a Reply