Dessert

Pumpkin Cookie Bars Recipe

ByMariam Harutyunyan January 3, 2026January 3, 2026

Introduction

These Pumpkin Cookie Bars are soft, moist, and bursting with warm fall spices. Perfect for a cozy dessert or snack, they combine the rich flavors of pumpkin and chocolate chips in a simple, easy-to-make treat.

A tray of square chocolate chip blondies arranged closely on a white marbled surface. Each blondie has a golden brown top with scattered dark chocolate chips embedded, some chips melting slightly. The blondies are cut into thick, soft layers showing a moist, crumbly texture inside with visible chocolate chips. A few pieces are slightly lifted or angled, revealing the rich interior and bits of melted chocolate. Small flakes of sea salt sprinkle over the top of the blondies, adding contrast. A white bowl filled with extra dark chocolate chips is partially visible in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (226 grams, melted – 2 sticks)
1 cup brown sugar (213 grams)

¾ cup granulated sugar (150 grams)
1¼ cups pumpkin puree (284 grams – not pumpkin pie filling)

1 large egg (50 grams)
2 teaspoons pure vanilla extract (8 grams)

2½ cups all-purpose flour (300 grams)
1 tablespoon pumpkin pie spice (9 grams)
1 teaspoon baking soda (6 grams)

½ teaspoon kosher salt
1 cup semisweet chocolate chips (170 grams)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.

Step 2: In a large bowl, cream the melted butter, brown sugar, and granulated sugar together using a hand mixer until smooth.
Step 3: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, beating lightly until just combined.
Step 6: Fold in the semisweet chocolate chips gently with a spatula.
Step 7: Pour the batter evenly into the prepared baking pan.

Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the bars to cool completely in the pan before slicing into squares.

Tips & Variations

Use freshly made pumpkin puree or canned 100% pumpkin for the best texture and flavor.

Swap chocolate chips for chopped nuts or dried cranberries to customize your bars.
Make sure not to overmix once you add the flour to keep the bars tender.
For a spicier kick, increase the pumpkin pie spice by ½ teaspoon.

Storage

Store the pumpkin cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy cold.

How to Serve

A close-up image shows a stack of four square pumpkin chocolate chip bars, each layer thick and golden orange with a soft, crumbly texture. Visible dark chocolate chips are scattered throughout each bar, with some chips slightly melted on the surface. The stack sits on a white marbled surface with more bars spread around, some broken, and loose chocolate chips are scattered nearby. On the right side of the image, a white bowl with a brown inside rim holds a white granular ingredient. The background is a simple white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which can alter the taste and texture. Use plain pumpkin puree for best results.

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free all-purpose baking flour blend in equal amounts. Make sure the blend contains xanthan gum for proper texture.