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Chewy Pumpkin Chocolate Chip Cookie Bars: Easy Fall Dessert

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These Chewy Pumpkin Chocolate Chip Cookie Bars are dense, bendy, and loaded with melty chocolate chips in every bite. They have that perfect chewy texture with slightly crisp edges, making them the ultimate fall dessert that comes together in just 35 minutes.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray if desired.
  2. Melt the butter in a microwave-safe bowl in 30-second bursts. Let it cool for about 5 minutes until warm, not hot.
  3. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, egg, egg yolk, and vanilla extract. Whisk until combined and smooth.
  4. In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon until no clumps remain.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined, with no streaks of flour. Do not overmix.
  6. Fold in 1 cup of chocolate chips. Reserve about 2 tablespoons for topping.
  7. Transfer the dough to the prepared pan. Spread evenly into the corners using the spatula. Wet your fingers slightly and press down gently if needed. The dough should be about 1/2 inch thick.
  8. Sprinkle the reserved chocolate chips evenly over the top and press them in lightly.
  9. Bake for 20-24 minutes. At 20 minutes, check: edges should be golden brown and set, center should look slightly underdone (puffy and soft). A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  10. Place the pan on a cooling rack and let the bars cool for at least 30 minutes. Then use the parchment overhang to lift the entire block out of the pan. Let cool completely on the rack before slicing.
  11. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Don’t use fresh pumpkin purée—it’s too watery. Stick with canned. Use room temperature eggs to prevent the melted butter from seizing. Let bars cool completely before cutting to avoid crumbling. For best texture, store at room temperature and serve warm (10 seconds in microwave).

Nutrition

Keywords: pumpkin bars, chocolate chip cookie bars, fall dessert, chewy pumpkin bars, easy pumpkin recipe, pumpkin chocolate chip

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