Pumpkin Chocolate Chip Cookie Bars
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Are you a pumpkin and chocolate chip lover? If you are, these Pumpkin Chocolate Chip Cookie Bars are totally ideal for you! (and addictive!) With a hint of cinnamon, these pumpkin bars are deliciously irresistible with regular chocolate chips and topped with mini chocolate chips. Perfect for gifting and a crowd!
More pumpkin recipes? Pumpkin White Chocolate Chip Bars, Pumpkin Oat Chocolate Chip Bars, Ultimate Pumpkin Bars, Pumpkin Cheesecake Swirl Brownies and these Pumpkin Cheesecake Pie.
Sheet Pan Pumpkin Chocolate Chip Cookie Bars Are Perfect for Fall
It’s the fall season, and there’s nothing like the smell of delicious and rich pumpkin chocolate chip cookie bars baking in the oven as far as I’m concerned!
Pumpkin chocolate chip cookie bars are the perfect treat for the fall season, so why not make a big batch and share them with friends and family!
Not only are they packed with flavor, but they are also easy to make and don’t require a lot of ingredients. Plus, you can customize your pumpkin bar recipe with your favorite mix-ins.
Why We Love These Pumpkin Chocolate Chip Cookie Bars
Our family absolutely loves pumpkin and chocolate chips together especially in cookies! Yum! And now in these yummy Pumpkin Chocolate Chip Cookie Bars, it’s all good in the world!
In this recipe we did not use a lot of pumpkin puree, because we wanted chocolate chip cookie bars with pumpkin and spice flavors.
So, if you are looking for other ideas to use up leftover pumpkin puree give this pumpkin bread, pie, cake,french toast and lasagna a try! Oh the fun of pumpkin season! Woot Woot!
These delectable bars are so simple to make! Plus, if you find yourself in a bit of a time crunch, this is easier than scooping out cookies and making bars versus cookies. Just spread it in a pan and bake! Wahooo!
Personally, I like chocolate and pumpkin together, but too much chocolate ruins it for me when combining with pumpkin and I don’t know why. I know…I really said that, can you believe it? 🙂 You know how much I love chocolate!!
For these bars, I tweaked my favorite chocolate chip cookie recipe Perfect Chocolate Chip Cookies because they worked out so well in these Sheet Pan Perfect Chocolate Chip Cookie Bars!
They smell incredible while they are baking! Make a batch and see for yourself! Inhale at your own risk!
Gather Your Ingredients
- all-purpose flour, measure correctly
- baking soda
- salt
- unsalted butter, room temperature
- brown sugar
- Zulka Sugar or granulated sugar
- molasses or honey
- almond milk or milk
- eggs
- ground cinnamon
- pumpkin puree, not pumpkin pie filling
- vanilla extract
- 1 12 oz. bag Ghirardelli Semi-sweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips for top of bars
- Optional: nuts, ginger, nutmeg, pumpkin pie spices, cloves for additional flavors
How to Make Pumpkin Chocolate Chip Cookie Bars
- Preheat the oven to 350°F.
- Line a 13×18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes until smooth.
- Add the wet ingredients of eggs, pumpkin, molasses, almond milk and vanilla and mix on low speed to blend pumpkin mixture together.
- Sift or whisk together dry ingredients of flour, baking soda, cinnamon and salt over the wet mixture and mix together until just incorporated. Do not over-mix.
- Pour a bag of chocolate chips in and stir into dough, again no over-mixing, just until incorporated. Dough will be sticky.
- Spread sticky cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with an offset icing spatula sprayed with non-stick spray if you wish, to spread out evenly getting into all the corners. You could also use a dinner knife, Just make sure the dough is even all the way across.
- Sprinkle mini chips to the top of the dough.
- Bake for 20 to 25 minutes. Do not over-bake so the bars stay moist.
- Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.
- For 9×13 bars, cut recipe in half and baking time will still be the same.
Storing Bars
Store your pumpkin cookie bars in a sealed airtight container or wrapped in plastic wrap at room temperature or the refrigerator. They will stay fresh for up to 5 days.
Pumpkin Chocolate Chip Cookie Bars Tips
- To get a consistent texture in your bars, make sure your base layer of dough is even and smooth so you get even baking. If you don’t, you could get some of the bars too overdone or raw.
- For easy removal from pan. Leave a 2- to 3-inch overhang using parchment paper or tin foil in your baking pan to be able to lift your cookie bars out to get of the pan easily and for cutting them nicely after they’ve cooled.
- This is a sticky batter and I can’t stand that sticky feeling on my fingers, so to achieve getting the bars even in your pan, use a nice offset icing spatula
that you use for frosting cakes to spread the dough out. Works like a charm and no sticky fingers!
- Use a well-sharpened large chef’s knife
when cutting these bar cookies to get those nice cut edges.
- Splurging on good-quality vanilla extract
and chocolate
will go a long way in giving your bars the best possible flavor.
- DON’T OVER-BAKE! The cookie bars will continue baking after you remove them from the oven. Let them cool to let the pumpkin infuse. If you taste-test them while they are still warm, you won’t get that full pumpkin flavor to come through until they’ve infused while cooling.
- To take them to the next level, add some yummy cream cheese frosting on top or dust with powdered sugar!
Pumpkin chocolate chip cookie bars are a delicious, festive treat that is quick and easy to make and sure to impress your guests.
Whether you’re celebrating a special holiday or wanting a yummy snack these pumpkin chocolate chip cookie bars are sure to make your day a little sweeter. So go ahead, grab your apron and get baking for a delightful, aromatic treat that’s sure to bring smiles to everyone’s faces.
These Sheet Pan Pumpkin Chocolate Chip Cookie Bars are perfect for gifting. Just tie them with ribbon or put in decorative tins 
More Treats You’ll Love!
- Thick & Chewy Chocolate M&M Cookies
- Chocolate Chip Cookie Dough Bars
- Peanut Butter Butterscotch Chip Cookies
- Oatmeal Peach Crumble Bars
- Ultimate Gooey Brownies
- Pumpkin Greek Yogurt Bread
Sheet Pan Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 3 cups all-purpose flour don't over measure
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup firmly packed light brown sugar
- ½ cup Zulka Sugar or granulated sugar
- 2 tablespoons molasses or honey
- 2 tablespoons almond milk or milk
- 2 large eggs
- 3 teaspoons cinnamon
- ⅔ cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 12 oz. bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips for top of bars
Instructions
- Preheat the oven to 350°F.
- Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the eggs, pumpkin, molasses, almond milk and vanilla and mix on low speed until mixed in.
- Sift together flour, baking soda, cinnamon and salt over the wet mixture and mix together until just incorporated. Do not over-mix.
- Add bag of chocolate chips in and mix into dough, again no over-mixing, just until incorporated. Dough will be sticky.
- Spread sticky cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with an offset icing spatula sprayed with non-stick spray if you wish, to spread out evenly getting into all the corners. You could also use a dinner knife, Just make sure the dough is even all the way across.
- Sprinkle mini chips to the top of the dough.
- Bake for 20 to 25 minutes. Do not over-bake so the bars stay moist.
- Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.
- For 9x13 bars, cut recipe in half and baking time will still be the same.
Notes
Nutrition
Thank you Amy! I’m so glad you enjoyed these cookie bars! xo
Loved these! I did not find them too sweet at all!
So I made these bars and they are too sweet. Its nearly two cups of sugar. Plus the molasses. Brown sugar is white sugar covered in molasses
Mmmm it’s like I can almost smell these baking now! I have some pumpkin in the fridge just begging to be cooked into something yummy and these bars are calling my name! Pinned!!
I LOVE pumpkin and chocolate together! Although it’s hard for me to turn down chocolate no matter what it’s paired with :). These are a must-try!
Pumpkin and chocolate ? I’m in !