Description
Soft, chewy, and spiced pumpkin chocolate chip cookie bars that come together in one bowl in just 30 minutes. Perfect for busy weeknights and kid-approved.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ½ cup softened butter
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- ½ cup white chocolate chips (optional)
- ½ cup crushed pretzels (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or cooking spray.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract; mix until combined.
- Add the flour, baking soda, salt, allspice, cinnamon, and ginger; mix on low speed or stir with a spoon until just combined. Do not overmix.
- Stir in the chocolate chips (and white chips/pretzels if using), reserving a handful to sprinkle on top.
- Transfer dough to the prepared pan and press into an even layer. Sprinkle reserved chocolate chips on top.
- Bake for 20-25 minutes until edges are golden and the center is set but slightly soft.
- Let cool in the pan for at least 15 minutes before cutting into squares.
Notes
Do not overbake; the bars will firm up as they cool. Measure flour by spooning it into the cup rather than scooping to avoid dry bars. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 20
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: pumpkin bars, chocolate chip cookie bars, fall dessert, quick bake, one bowl recipe, weeknight dinner, kid-friendly, gluten-free option, vegan option