These Pumpkin Chocolate Chip Cookie Bars are something you must try this fall. In fact, it would make a perfect treat for the upcoming holidays!
Pumpkin cookie bars with chocolate chips and vanilla frosting combine chocolate chip cookies, pumpkin, and fall spices in every bite! They’re easier than baking a batch of cookies but just as delicious.
My daughter Jordan has been begging for pumpkin chocolate chip cookies. I have no clue as to why she is so fixated on them but it has been a daily request.
So I made my daughter’s request with the exception I made them into frosted pumpkin bars, because well it was easier and doesn’t take as much time.
Easy Pumpkin Bars
When you use pumpkin puree to make cookie bars you end up with soft, moist bars – I just love the texture. Add in some fall spices like cinnamon, nutmeg, and cloves and you get the most delectable fall treat.
Of course, I added some chocolate chips – I use semi-sweet chocolate chips, but milk chocolate or dark chocolate chips would be wonderful, too.
They’re wonderful plain, but I just had to add a layer of frosting on top. It adds a sweet finish that makes these pumpkin cookie bars so much better.
Needless to say, these chocolate chip pumpkin bars are a hit – not just with Jordan, but with the whole family.
- Brown sugar
- Granulated sugar
- Vanilla extract
- Baking soda
- Baking powder
- All-purpose flour
- Ginger, nutmeg, cloves, all-spice, and cinnamon
- Pumpkin puree
- Semi-sweet chocolate chips
- Powdered sugar
- Clear vanilla extract
Preheat oven to 375°F. Spray a metal 9″x13″ pan with cooking spray, then line with parchment. Set it aside.
In a large bowl or stand mixer cream together the butter, brown sugar, and sugar. Stir in the egg, pumpkin puree, and vanilla.
Beat in baking soda, baking powder, ginger, cloves, nutmeg, allspice, cinnamon, and flour and mix until fully combined. Stir in the chocolate chips.
Press cookie dough in the prepared pan. Use the back of a spoon or offset spatula to spread it in an even layer.
Bake the pumpkin cookie bars for 25 to 30 minutes or until golden brown and set in the center. Let them cool completely while making the frosting.
While the bars cool, make the frosting.
Cream the butter in a large bowl and then mix in the powdered sugar, and beat until smooth. As needed, mix in milk and vanilla extract with an electric mixer on medium-high until the frosting is smooth yet stiff, and able to hold a peak, about 3 to 5 minutes.
Spread frosting on cooled cookie bars and let it set. Top with sprinkles if you’d like. Slice into bars for serving.
Store your chocolate chip pumpkin bars in an airtight container and they’ll keep well for a few days at room temperature. You can freeze the unfrosted bars, too!
YUMMY! These pumpkin cookie bars are fall baking at its best! I think they’d be a wonderful addition to Thanksgiving or make a batch just because – just don’t let the season slip by without trying them! Enjoy! XOXO San
More Fall Baking Recipes
- Iced Pumpkin Cookies
- Pumpkin Nutella Bread
- White Chocolate Caramel Snickerdoodles
- Soft Chocolate Chip Peanut Butter Cookies
- Pumpkin Caramel Pecan Rolls
Don’t forget to pin this to your favorite Pinterest board to save for later!
Pumpkin Chocolate Chip Cookie Bars
- 1 cup butter
- 1/2 cup brown sugar
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 3/4 cup flour
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon all-spice
- 1 tablespoon cinnamon
- 1 cup pumpkin puree
- 12 ounce bag semi-sweet chocolate chips about 2 cups
- 1/2 cup butter
- 4 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon clear vanilla extract
- Preheat oven to 375°F. Spray a metal 9"x13" pan with cooking spray, then line with parchment. Set aside.
- In a large bowl or stand mixer cream together the butter, brown sugar and white granulated sugar. Add in egg, pumpkin puree, and vanilla and stir.
- Beat in baking soda, baking powder, ginger, cloves, nutmeg, allspice, cinnamon, and flour and mix until fully combined. Stir in the chocolate chips.
- Press cookie dough in the parchment lined pan, making sure it is spread out evenly with the back of a spoon or an offset spatula.
- Bake for 25-30 minutes or until golden brown and set in the center. Let cool completely while making the frosting.
- In a large bowl, cream butter, Mix in the powdered sugar and beat until smooth. As needed, mix in milk and vanilla extract with an electric mixer on medium-high until the frosting is smooth yet stiff, and able to hold a peak, about 3-5 minutes.
- Spread frosting on cooled cookie bars and let it set. Top with sprinkles if you’d like. Enjoy!