Easy Pumpkin Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are the ultimate treat when you crave something sweet, cozy, and ridiculously easy to make. These bars pack everything you love about cookies—chewy centers, melty chocolate, golden edges—into a single pan for maximum simplicity and flavor. Whether you’re baking for a fall gathering, weeknight dessert, or just because the pumpkin spice vibes are calling, this recipe hits the sweet spot between classic cookies and indulgent brownies. No scooping, no chilling, and no fuss—just a one-bowl wonder that’s ready to slice and serve. If you’ve ever wanted soft, spiced cookie bars with gooey chocolate in every bite, you’re in the right place.

Table of Contents

❤️ Why You’ll Love This Recipe

These Chocolate Chip Cookie Bars are more than just a quick dessert—they’re a cozy fall favorite made simple. Here’s why you’ll make them again (and again):

• One bowl, no mess – Skip the mixer and cookie scoops. Just stir, spread, and bake.
• Pumpkin spice perfection – Cinnamon, nutmeg, and a hint of ginger bring full-on autumn flavor.
• Chocolate in every bite – Semisweet chips balance the warmth of the spices perfectly.
• Super moist texture – Pumpkin purée keeps these bars soft and chewy for days.
• Bake once, serve many – A single pan yields enough bars for potlucks, holidays, or unexpected guests.
• Customizable – Swap chips, adjust spices, or make it gluten-free—this recipe flexes with your pantry.

🧾 Ingredients

Here’s everything you’ll need to make these irresistible Chocolate Chip Cookie Bars:

For the Dough:

• ¾ cup unsalted butter (1 ½ sticks)
• 1 ¾ cups packed light brown sugar
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 ½ cups semisweet or bittersweet chocolate chips

For the Pan:

• Cooking spray or neutral-flavor oil
• Parchment paper (for easy removal)

👩‍🍳 Instructions

Follow these simple steps to bake perfect Chocolate Chip Cookie Bars every time:

1. Brown the Butter
   In a small saucepan over medium heat, melt the butter. Stir constantly until it foams, turns amber, and smells nutty (about 3–4 minutes). Pour into a large mixing bowl and let cool for 15–20 minutes.
2. Prep the Pan and Oven
   While the butter cools, preheat the oven to 325°F (165°C). Grease a 9×13-inch pan with oil or cooking spray. Line with parchment paper, letting it hang over the long sides.
3. Mix the Wet Ingredients
   To the cooled butter, whisk in brown sugar, pumpkin purée, and vanilla extract until smooth and glossy.
4. Add the Dry Ingredients
   Stir in flour, cinnamon, baking powder, baking soda, salt, ginger, cloves, and nutmeg. Mix gently until just combined—don’t overmix!
5. Fold in the Chocolate Chips
   Reserve about ¼ cup of chips for topping. Fold the rest into the dough.
6. Spread and Bake
   Press the dough evenly into the prepared pan. Sprinkle remaining chips on top and gently press them in. Bake for 30–45 minutes or until a toothpick comes out with a few moist crumbs.
7. Cool and Slice
   Let bars cool in the pan on a wire rack for at least 1 hour. Lift out using the parchment sling and cut into squares.

📋 Recipe Details & Nutrition

🔧 Prep Time

25 minutes

🔥 Cook Time

40 minutes

⏱️ Total Time

1 hour 5 minutes

🍽️ Servings

24 cookie bars

🧮 Nutrition Facts (Estimated per serving)

• Calories: ~180
• Carbohydrates: 24g
• Fat: 9g
• Protein: 1.5g
• Sugar: 15g
• Fiber: 1g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 110mg

Note: Nutrition is based on standard ingredients and may vary with substitutions.

💡 Tips & Variations

These Chocolate Chip Cookie Bars are already a crowd-pleaser, but here are a few pro tips and easy tweaks to make them your own:

🔄 Ingredient Swaps

• Butter: Swap with coconut oil (solid, not melted) for a dairy-free version.
• Brown Sugar: Use dark brown sugar for deeper molasses flavor.
• Pumpkin: Out of pumpkin purée? Unsweetened applesauce or sweet potato purée works in a pinch (though flavor will change slightly).
• Flour: Use a 1:1 gluten-free flour blend if needed.

🍫 Add-Ins

• White chocolate chips
• Butterscotch chips
• Chopped pecans or walnuts
• A sprinkle of flaky sea salt on top before baking

🚫 Mistakes to Avoid

• Don’t use pumpkin pie filling—it’s too wet and overly sweet.
• Don’t overmix the dough once you add flour—this can make the bars tough.
• Don’t overbake—they’ll keep cooking in the pan as they cool.

❓ FAQs

Can I make these ahead of time?

Yes! These Chocolate Chip Cookie Bars taste even better the next day as the spices deepen. Store them in an airtight container at room temperature for up to 5 days.

Can I freeze them?

Absolutely. Freeze whole or sliced bars in a freezer-safe container for up to 3 months. Thaw at room temp for 30 minutes or microwave for 15 seconds for a warm treat.

What’s the best chocolate to use?

Semisweet or bittersweet chocolate chips work best, but white chocolate, milk chocolate, or even a chopped bar are great too.

Do I have to brown the butter?

Technically, no—but browning adds a rich, nutty flavor that elevates the bars. Totally worth the extra 3 minutes.

How do I know when they’re done baking?

The top should look set and golden brown, and a toothpick should come out with just a few moist crumbs—no raw batter.

🏁 Conclusion

Chocolate Chip Cookie Bars are the ultimate no-fuss dessert—rich, chewy, and packed with fall flavor from real pumpkin and warm spices. Whether you’re baking for a potluck, holiday table, or just to satisfy a weekday craving, this recipe delivers consistent, delicious results every time. With pantry staples and just one bowl, you’ll be baking like a pro in no time. Don’t forget to share—or stash a few in the freezer for future you.