Pumpkin Pie Chocolate Chip Cookie Bars
Pumpkin pie chocolate chip cookie bars are the perfect fusion of two beloved desserts gooey chocolate chip cookie dough and creamy spiced pumpkin pie filling. Baked into layered bars, they’re a festive and decadent treat that brings together the best of fall flavors with a hint of chocolate indulgence.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
- Yield: 12–16 bars
- Category: Dessert
- Method: Baking, Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Chip Cookie Dough: 6 tablespoons unsalted butter, melted
½ cup (100g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup (132g) all-purpose flour
½ teaspoon baking powder
¾ teaspoon kosher salt
1 cup (185g) mini semisweet chocolate chips
Pumpkin Pie Layer: 1 cup (230g) pumpkin puree
½ cup (100g) light brown sugar, packed
1 large egg
½ cup (120g) sour cream
1 teaspoon vanilla extract
1 tablespoon cornstarch
¾ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
For Serving: Whipped cream, optional
Instructions
- Preheat oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, mixing well.
- Stir in flour, baking powder, and salt until just combined. Fold in mini chocolate chips. Press dough evenly into the bottom of the prepared pan.
- In a separate bowl, whisk together pumpkin puree, brown sugar, egg, sour cream, vanilla, cornstarch, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour pumpkin mixture over the cookie dough layer and spread evenly.
- Bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
- Cool completely before slicing into bars.
- Serve with whipped cream on top, if desired.
Notes
Add white chocolate chips to the cookie dough for extra sweetness.
Use gingersnap cookie dough instead of chocolate chip for a spicier twist.
Sprinkle pecans or walnuts on top of the pumpkin layer for crunch.
Add a swirl of cream cheese into the pumpkin filling for a cheesecake-like flavor.
Make them dairy-free by substituting vegan butter, dairy-free sour cream, and dairy-free chocolate chips.
Store bars in an airtight container in the refrigerator for up to 5 days.
Freeze in layers separated by parchment paper for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
