While scrolling my Facebook feed earlier this week, I laughed at a post from my cousin Jamie as I waited for my Pumpkin Chocolate Chip Cookie Bars to finish baking. She declared her love for everything pumpkin:
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 that resonates with you, grab a Pumpkin Chocolate Chip Cookie Bar and join me. Pumpkin-season excitement isn’t about trendiness — it’s about flavor. These bars are soft, moist, warmly spiced with cinnamon and nutmeg, and studded with chocolate chips. They’re comforting, easy to make, and universally appealing whether you’re a pumpkin enthusiast or just enjoy a great fall dessert.
For these bars I adapted my favorite chewy chocolate chip cookie dough. Instead of eggs, canned pumpkin puree provides both moisture and binding, so the bars stay tender without needing eggs. A full tablespoon of pumpkin pie spice ensures that familiar warm, fragrant flavor; these are not shy pumpkin bars.
After chilling the dough, press it evenly into a parchment-lined 13 x 9″ baking pan. It’s fine if the surface has a few bumps — that gives it a homemade look. Sprinkle extra chocolate chips on top so they remain visible after baking rather than disappearing inside the bars.
Bake until the top and edges are just turning golden and have a slight firmness, while the center still gives when pressed. As the slab cools in the pan, it finishes setting to a perfect soft and moist texture — not underbaked, but tender. Resist cutting while hot; wait until the slab has cooled completely for clean slices.
Once cooled, slice and serve. I won’t judge if you eat the first row immediately — that’s the official taste test. These bars disappear fast, so make an extra pan if you plan to share them at Halloween, Thanksgiving, or any fall gathering.
Eat them with a fork, with your hands, or go all-in face-first — it’s up to you. They’re forgiving, portable, and easy to store in an airtight container for several days.
Make a batch, enjoy plenty in the name of quality control, then share the rest with friends and family. Celebrate pumpkin season with confidence — these bars deliver real pumpkin flavor and plenty of chocolatey comfort.
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 to top
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 in the melted butter, brown sugar, granulated sugar, pumpkin puree, and vanilla. Mix until smooth and the dough has the consistency of cookie dough, taking care not to overmix. Fold in 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 line it with parchment paper. 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 slightly firm and golden while the center remains soft. Remove and let cool completely in the pan, about 1 hour.
- Lift the parchment out and cut into bars.
- Serve or store in an airtight container.
- Prep Time: 45 mins
- Cook Time: 25 mins
