While scrolling through my Facebook feed the other day, I laughed at a post from my cousin Jamie as I waited for a pan of Pumpkin Chocolate Chip Cookie Bars to finish baking. She declared:
I’ve noticed a big backlash lately against pumpkin spice and I just wanted to make my position clear that I am a fan of pumpkin. My coffee is currently pumpkin. I like my home to smell like pumpkin. I enjoy pretty much any pumpkin baked good. If there was a pumpkin lotion or something I am betting I would buy it. And I’m just gonna throw this out there knowing there will be some strong reactions—I really like pumpkin beer. I also enjoy picking out, carving and displaying actual pumpkins. I am comfortable with my pumpkin choices and thought it was time I let my voice be heard. I stand with pumpkin spice.
If Jamie’s words speak to your love of all things pumpkin, join me with a Pumpkin Chocolate Chip Cookie Bar in each hand. The pumpkin craze every fall isn’t a fad—it’s delicious. These bars combine pumpkin puree with warming spices and chocolate chips for a soft, tender, spiced treat that’s impossible to resist.
These bars evolved from my favorite chewy chocolate chip cookie recipe. I swapped some ingredients so canned pumpkin puree takes the place of eggs—its moisture and texture provide both binding and tenderness. To anchor the pumpkin flavor, a generous tablespoon of pumpkin pie spice brings the familiar warmth of cinnamon, nutmeg, and other autumn spices.
After the dough chills, I press it into a parchment-lined 13 x 9″ pan. It doesn’t need to be perfectly smooth—little indentations add character. I reserve extra chocolate chips to sprinkle on top so they remain visible after baking, creating an appealing studded surface.
Bake the bars until the edges and top turn lightly golden and firm up, though the center should still feel slightly soft. They continue to set as they cool so resist slicing while they’re hot; cutting too soon will leave the bars overly gooey. Allowing them to cool fully in the pan gives you the best texture—soft and moist without being underbaked.
Once cooled, lift the parchment out and slice into bars. You might be tempted to eat the first row right away—I won’t judge. These are perfect for sharing at Halloween or Thanksgiving, or for enjoying any cozy day when you want a seasonal treat.
If you prefer to eat them with your hands, or even dive in face-first, your secret is safe with me. They hold up well and are delightfully indulgent.
Make a batch, taste-test with gusto, and share the rest with friends and family. These Pumpkin Chocolate Chip Cookie Bars are simple to prepare and widely loved—no apologies needed for adoring pumpkin flavors. When you make them, consider snapping a photo to celebrate your baking (optional), and enjoy handing out a seasonal favorite that never goes out of style.
Pumpkin Chocolate Chip Cookie Bars
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- Author: Morgan
- Total Time: 1 hour 10 minutes
- Yield: about 20 bars 1x
Ingredients
Units
Scale
- 2 ½ cups flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, plus more for topping
Instructions
- In a large bowl, whisk together the flour, pumpkin pie spice, cornstarch, baking soda, and salt.
- Make a well in the center and add the melted butter, both sugars, pumpkin puree, and vanilla. Mix until smooth and the dough resembles traditional cookie dough, taking care not to overmix. Fold in the chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F. Lightly spray a 13 x 9″ baking pan and press a sheet of parchment paper inside, then spray the parchment lightly.
- Press the chilled dough into an even layer in the pan. Sprinkle additional chocolate chips on top.
- Bake about 25 minutes, until the edges and top are set and lightly golden but the center remains slightly soft. Remove from oven and cool completely in the pan, about 1 hour.
- Lift the parchment out and cut the cooled pumpkin slab into bars.
- Serve or store in an airtight container.
- Prep Time: 45 mins
- Cook Time: 25 mins
