Give traditional chocolate chip cookies a delicious Fall twist with these pumpkin chocolate chip cookie bars. They’re moist and chewy, studded with the perfect amount of chocolate chips, and the perfect amount of pumpkin pie flavor.
Pumpkin season is one of my favorite seasons. Pumpkin all the things, give them to me.
Whether it’s actual pumpkins or pumpkin flavor, I don’t discriminate. Not even when it comes to cookies, or cookie bars in this case.
Give the classic chocolate chip cookie a fall makeover by turning it into cookie bars with an infusion of pumpkin and pumpkin spice. It’s a match made in heaven that you probably didn’t even know you needed to try.
Making it even better, this quick and easy Fall dessert uses prepackaged cookie mix to keep prep super simple!
Ingredients
Like all the best recipes, these pumpkin chocolate chip cookie bars have a short ingredients list.
To make them you’ll need:
- Cookie Mix – You’ll need a 17.5 ounce package of store bought dry chocolate chip cookie mix.
- Chocolate Chips – Regular sized semi sweet chocolate chips
- Flour – Plain, all purpose
- Spice – Pumpkin pie spice
- Pumpkin – Canned pumpkin puree, NOT pumpkin pie filling
Once you’ve gathered all your ingredients you’re ready to whip up this yummy cookie dessert.
How To Make
Another reason you’ll love these pumpkin chocolate chip cookie bars is because making them this way they’re even easier than making a batch of traditional chocolate chip cookies.
Start by preparing a brownie pan by generously spraying the inside evenly with non stick cooking spray. Set it aside while you make the dough.
To make the dough add the cookie mix, a 1/2 cup of chocolate chips, flour, and pumpkin pie spice to a large mixing bowl. Whisk together until they’re all evenly combined.
Now add the pumpkin puree to the mixing bowl, as it will function as a binding agent and bring the dough together. You want to mix just until the dough is thick, but smooth.
And this is a thick dough, to the point I recommend skipping a spoon or spatula and stirring. It’s much easier to dig in with clean hands (or you could wear food grade gloves), and mix it together that way.
Transfer the dough to the prepared brownie pan, and spread it out in an even layer. Again you can do this with a spatula, but your hands are going to get it done much faster and easier.
Sprinkle the remaining chocolate chips evenly out over top of the dough.
Bake at 350F for 25-27 minutes. Make sure a toothpick inserted into the bars comes out clean before removing them from the oven.
Let the brownies cool for a full 15 minutes, then they’re ready to slice and serve!
Storing
Completely cooled cookie bars can be stored in an airtight container for 3 days at room temperature. Alternatively you can store them in the refrigerator for up to 5.
These can also be frozen for up to three months.
TIPS & TRICKS
- Because this dough doesn’t use typical wet ingredients, it is going to be very thick. I recommend just mixing it together with clean hands rather than trying to stir it with a spoon or spatula.
- Wipe the knife off with a paper towel in between making cuts to prevent it from tearing.
- These pair perfectly with a cup of milk for dessert, or even with a hot cup of coffee for a sweet treat in the morning.
Other Easy Pumpkin Desserts
Give chocolate chip cookies a fun new spin with an infusion of pumpkin favor and turning them into dessert bars. They’re quick, easy, and about to become your new favorite dessert for Fall.
Looking for other easy pumpkin dessert recipes to enjoy?
Try these:
If you’ve tried these PUMPKIN CHOCOLATE CHIP COOKIE BARS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 1 17.5 oz pkg chocolate chip cookie mix
- 3/4 cup semi sweet chocolate chips divided
- 1/4 cup flour
- 1 tsp pumpkin pie spice
- 3/4 cup pumpkin puree
Instructions
- Spray a non stick brownie pan liberally with non stick cooking spray. Set aside.
- To a large mixing bowl add the cookie mix, 1/2 cup of the chocolate chips, flour, and spice to a large mixing bowl. Stir to evenly combine the ingredients.1 17.5 oz pkg chocolate chip cookie mix, 3/4 cup semi sweet chocolate chips, 1/4 cup flour, 1 tsp pumpkin pie spice
- Add the puree to the mixing bowl, and stir again until the dough comes together and is evenly combined. It will be thick, but smooth.3/4 cup pumpkin puree
- Transfer the dough to the prepared pan and press it out in an even layer. Sprinkle the remaining chocolate chips evenly out overtop of the dough.
- Bake at 350° for 25-27 minutes, or until a toothpick inserted comes out clean.
- Carefully remove the hot pan from the oven and let it rest and cool for 15 minutes.
- Cut into squares, serve, and enjoy!
Notes
- Because this dough doesn't use typical wet ingredients, it is going to be very thick. I recommend just mixing it together with clean hands rather than trying to stir it with a spoon or spatula.
- Wipe the knife off with a paper towel in between making cuts to prevent it from tearing.
- These pair perfectly with a cup of milk for dessert, or even with a hot cup of coffee for a sweet treat in the morning.
Nutrition
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