These pumpkin cookie bars are my festive fall take on a classic chocolate chip cookie bar. I enriched the batter with real pumpkin puree and pumpkin pie spices to really bring the autumn flavor. They bake up a beautiful orange color and are the perfect autumn treat!
How to Store and Reheat
Store leftover pumpkin cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
How to Make Pumpkin Cookie Bars Step by Step
Cream the Butter and Sugars: Preheat your oven to 350°F, grease a 9×13-inch baking pan, and set aside. In a large bowl, cream 1 cup of unsalted butter, 1 cup of brown sugar, and ¾ cup of granulated sugar together using a hand mixer. Add the Pumpkin: Beat in 1¼ cups of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract until incorporated. Whisk the Dry Ingredients: In a separate bowl whisk together 2½ cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. Mix the Batter: Add the flour mixture to the wet ingredients, and beat lightly until just combined. Fold in 1 cup of semisweet chocolate chips. Fill the Pan: Pour the batter into the prepared baking pan. Bake the Bars: Bake for 25-30 minutes until a toothpick comes out clean. Let the bars cool before slicing.
