These homemade pumpkin chocolate chip cookie bars are a must-make fall dessert, offering a delightful blend of pumpkin and chocolate in every bite. This easy pumpkin blondies recipe is perfect for sharing or enjoying yourself.

Easy Pumpkin Chocolate Chip Cookie Bars 16

Discover the details on how to whip up these delicious treats that are sure to become a family favorite. They’re simple enough for even beginner bakers and come together quickly, making them ideal for a weeknight dessert or a last-minute gathering.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a comforting, flavorful dessert without a lot of fuss. It’s perfect for busy parents who want to create something special for their family, or for anyone who enjoys the warm, inviting flavors of fall. These pumpkin chocolate chip cookie bars are incredibly forgiving, making them an excellent choice for new bakers who might be intimidated by more complex recipes. They’re also ideal for potlucks, bake sales, or simply enjoying with a cup of coffee or tea on a cozy afternoon. The combination of moist pumpkin and sweet chocolate chips creates a harmonious flavor profile that appeals to almost everyone, making them a reliable crowd-pleaser. You’ll appreciate how quickly they come together, allowing you to spend less time in the kitchen and more time enjoying the delicious results.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these pumpkin chocolate chip cookie bars is straightforward, as most items are likely already in your pantry or easily found at any grocery store. There are no exotic spices or hard-to-find components, ensuring a stress-free shopping experience.

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups semi-sweet chocolate chips

For simple substitutions, you can easily swap out the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. If you don’t have all the individual spices on hand, a pre-mixed pumpkin pie spice blend can be used in place of the cinnamon, nutmeg, ginger, and cloves. Just use about 2 teaspoons of pumpkin pie spice for a similar flavor profile. Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices that will alter the recipe’s balance. Using unsalted butter allows you to control the salt content in the recipe, but if you only have salted butter, simply reduce the added salt by half.

Time Needed From Start To Finish

Preparing these delightful pumpkin chocolate chip cookie bars is a relatively quick process, making them a perfect choice for when you need a delicious treat without a long wait.

Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

This timeline ensures that you can have warm, freshly baked bars ready to enjoy in under an hour, from mixing bowl to cooling rack.

How To Make It Step By Step With Visual Cues

Creating these pumpkin chocolate chip cookie bars is a simple process that yields fantastic results. Follow these steps for a perfect batch every time.

Prepare your baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This step is crucial for easy removal and clean-up.
Cream the wet ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes and ensures a smooth, even texture in your bars.
Add the pumpkin and egg: Beat in the large egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until just incorporated. Be careful not to overmix at this stage; you want everything blended but not overworked.
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Ensure all the dry ingredients are evenly distributed to prevent pockets of unmixed flour or spice.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry streaks of flour remain. Overmixing can lead to tough bars, so a gentle hand is best here.
Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips by hand using a spatula. Distribute them evenly throughout the batter.
Bake the bars: Spread the batter evenly into your prepared 9×13 inch baking pan. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should be lightly golden brown.
Cool and cut: Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once completely cool, cut them into squares or rectangles. Cooling fully is important for clean cuts and a firm texture.

Easy Variations And Serving Ideas That Fit Real Life

These pumpkin chocolate chip cookie bars are wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, consider adding a handful of mini chocolate chips along with the regular ones, or even some colorful sprinkles on top after baking (while still warm, so they stick). You could also swirl a tablespoon or two of cream cheese frosting on top of the batter before baking for a “cream cheese swirl” effect, adding another layer of flavor.

When it comes to serving, these bars are fantastic on their own, perhaps with a dusting of powdered sugar. For a more decadent treat, serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. They also pair beautifully with a dollop of whipped cream and a sprinkle of extra cinnamon. For a party or buffet, arrange them on a platter with other fall-themed desserts. They’re sturdy enough to transport well, making them ideal for sharing. You can also crumble them over yogurt or oatmeal for a breakfast treat, or even use them as a base for a pumpkin parfait.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls, but knowing what to watch out for can help you achieve perfect pumpkin chocolate chip cookie bars every time.

One common mistake is using pumpkin pie filling instead of pumpkin puree. These are two very different products. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor balance and sweetness of your bars. Always double-check the can to ensure you’re using 100% pure pumpkin puree.

Another frequent issue is overmixing the batter once the flour is added. Overmixing develops the gluten in the flour too much, leading to tough, dense bars instead of soft, chewy ones. Mix until just combined – as soon as you no longer see streaks of dry flour, stop mixing.

Not fully softening the butter can also cause problems. If your butter is too cold, it won’t cream properly with the sugars, resulting in a less uniform texture and potentially drier bars. Make sure your butter is at room temperature, soft enough to make an indentation with your finger but not melted.

Finally, undercooking or overcooking the bars can affect their texture. Undercooked bars will be too gooey and fall apart, while overcooked bars will be dry and crumbly. Keep an eye on them during the last few minutes of baking. The toothpick test is your best friend here: it should come out with moist crumbs, not wet batter, and not completely clean.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your pumpkin chocolate chip cookie bars fresh and delicious. Once completely cooled, store the bars in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers of bars can prevent them from sticking together.

If you want to make them ahead or extend their shelf life, these bars freeze beautifully. Once cooled, cut them into individual squares and place them in a single layer on a baking sheet to freeze for about an hour, or until firm. Then, transfer the frozen bars to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw frozen bars at room temperature for a few hours, or warm them gently in the microwave for a quick treat.

To prepare them ahead for an event, you can bake the bars a day or two in advance and store them at room temperature. This allows the flavors to meld even further, often making them taste even better the next day. Just make sure they

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.