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Perfect Pumpkin Chocolate Chip Cookie Bars for a Crowd

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These soft, fudgy pumpkin chocolate chip cookie bars are made in a single 9×13 pan, making them perfect for feeding a crowd. They are incredibly simple to make, with a texture that is almost like a cross between a brownie and a traditional pumpkin cookie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 2 cups semi-sweet chocolate chips
  • Optional: ½ cup chopped pecans or walnuts
  • Optional: ¼ cup white chocolate chips
  • Optional: 1 tablespoon bourbon or dark rum

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a large microwave-safe bowl, melt the 2 sticks of butter in 30-second increments until fully melted. Let it cool for 2-3 minutes.
  3. Add the granulated sugar and brown sugar to the melted butter. Whisk vigorously for about 1 minute until the mixture looks smooth and slightly thickened.
  4. Crack the two room-temperature eggs into the butter-sugar mixture. Add the vanilla extract. Whisk until everything is fully combined and the batter looks glossy.
  5. Pour in the pumpkin puree and whisk until it is completely incorporated. The batter will turn a beautiful orange color and thicken slightly.
  6. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
  7. Add the dry ingredients to the wet ingredients in two additions. Use a rubber spatula to fold gently after each addition. Mix just until you no longer see streaks of flour.
  8. Add 1 ¾ cups of the chocolate chips to the batter (reserve the remaining ¼ cup for the top). Fold gently with the spatula until the chips are evenly distributed.
  9. Scrape the batter into the prepared pan. Use the spatula to spread it into an even layer. Sprinkle the reserved ¼ cup of chocolate chips over the top.
  10. Place the pan on the center rack of your preheated oven. Bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  11. Let the bars cool in the pan on a wire rack for at least 1 hour. Once completely cool, use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board.
  12. Use a sharp knife to cut the bars into 24 squares (6 rows by 4 rows). For cleaner cuts, wipe the knife with a damp paper towel between each slice.

Notes

Do not overmix the batter once flour is added to avoid tough bars. Use room temperature ingredients for best results. Check your pumpkin puree for excess moisture and blot if necessary. Cool completely before cutting to prevent crumbling. Bars can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookie bars, pumpkin bars, cookie bars, fall dessert, crowd-pleaser, easy pumpkin recipe

Find it online: https://willarecipes.com/perfect-pumpkin-chocolate-chip-cookie-bars-for-a-crowd/