Chewy Pumpkin Chocolate Chip Cookie Bars Recipe (2024)

I plan on making these. But just once in my life, I would love to find a recipe for pumpkin treats that actually uses and entire can of purée!

I made these as written and they are delicious! To me, this leans more towards gingerbread than pumpkin, and I'm ok with that. Rather than waiting for the butter to cool, I browned the butter in a large saucepan, added in the pumpkin and brown sugar once the butter was browned and added the remaining ingredients to make this a one bowl recipe made in the saucepan! That tip to make batters and doughs in one bowl comes from Deb Perelman of Smitten Kitchen and it worked great in this recipe!

Ok, these ROCK! I used a whole can of pumpkin and only one stick of butter, reduced the sugar a hair too. Baked for 30 minutes and they are chewy, but still light and not too wet or dense. Very easy and delicious fall treat - I will definitely make them again.

Absolutely delightful. This recipe does result in a chewy pumpkin cookie - something I have not been able to achieve with previous pumpkin recipes.

You didn't make pumpkin chocolate chip cookie bars! While I'm all for adapting based upon needs or supplies, your comment doesn't really respect the recipe. Try it with the pumpkin, without the squash and apples and you may find it's pretty good.

I made this twice this month. I over mixed the batter the second time, (and baked closer to 40 minutes) which produced a more cake-like bar. The first time I made this they were closer to brownie consistency, which we preferred. Easy on the mixing, bake 30-35 minutes and you’ll have more of a fudge brownie texture. Both were delicious.

I substituted vegan butter for the regular butter and they came out delicious.

I really liked the brown butter in this recipe. It made the whole cookie taste really rich. I added chopped walnuts, baked for 30 minutes total and thought the recipe was one of the easiest and best tasting I have made. One bowl and one baking pan! I will make again and probably increase the spices, as they were a bit too subtle for us.

Chocolate chips should be mixed in with wet ingredients before flour is added for more even distribution. Also baking time is a wildly large interval and I found 30 minutes in a metal pan is sufficient.

Cooked in 2 glass baking dish for 35 minutes -- 40 would have been better. (Doubled the recipe and used 1 entire can of pumpkin.) Delicious!

Letting the butter cool slightly allows the cookie bars to expand further = fluffier textureI used the America’s Test Kitchen method of whisking the brown sugar and butter for 30 second bursts with 2-3 minute breaks to help along the sugar dissolving = deeper toffee flavor

More cake like than cookie like. But very yummy! I give the extra pumpkin purée to my dogs.

Made 2/3s of this recipe in an 8X8 pan. Yielded a slightly thicker bar & 16 servings, perfectly moist & chewy as promised. (I made the smaller batch to minimize the damage if I ate them all myself!) Next time, I might increase the spices by half, but that's just my personal taste. I froze the remaining cup of canned pumpkin in 1/2 cup containers for the next batch. Delicious.

Mike M ~ You might consider doubling the recipe and using the whole can of pumpkin (which has 425 g of pumpkin in it - 25% more than called for in a double recipe). I bet it will not harm the recipe, and hopefully the recipe is good enough to double, and the cooked bars freezable for that time in the future you really need one in that moment...).If anyone does this, please post the results.

I need more browned butter in my life. This recipe was delicious.

So good! I subbed half of the flour for barley flour (a new obsession.) It was delicious!

I used tiny cupcake tins for a group and they came out great! I had to watch constantly for cooking time... about 18 to 20 minutes.

I would cut back on the sugar to about 1 1/4 cups. it would also be nice with the addition of toasted pecans.

Had leftover canned pumpkin after making pumpkin pancakes so I decided to make these. Followed directions exactly except for greasing the pan. Instead, I used a nonstick Goldtouch pan from Willy Sonoma. Nothing stuck. I baked in a Breville oven. As for time, I recommend closer to 30 minutes than 45. They’re delicious. Pumpkin flavor is there, but not overpowering. Texture good, too.

These were great! They were chewy! I didn’t have enough butter so substitute 1/4 with olive oil. Didn’t have pumpkin so substituted roasted Korean sweet potato. Didn’t have baking powder so only used soda and just added a little more….I feel like this could take some coconut oil flavor… I bet you could blend olive oil and coconut oil and make these baddies vegan….

Use more pumpkin and/or pull shortly after 30 mins. 37 mins was too dry.

I am gluten free and will try most recipes with King Arthur’s Cup-for-Cup gluten free flour. Some recipes miss, but this one definitely hit! The gluten free flour holds up and everyone raved about these bars. These are definitely going into rotation!

Made this today. I liked the idea of using one pot, as others suggested, and mixing ingredients into still-warm butter. I did not stop to consider that the chips would melt if I didn’t wait for cooler batter… hence i made pumpkin cookies with chocolate swirl. Seems OK, but next time I will try these as written.

Used Trader Joe’s solid vegan butter, melted, and brown coconut sugar. Also used 1 C pumpkin. Next time will use less kosher salt. Quick and easy to make- 30 minutes seemed fine. Big hit at potluck.

Used TJ’s solid vegan butter, melted, and brown coconut sugar. Reduce salt and use 1 C pumpkin. Stiff batter but quick to make. Check after 25 min

These are excellent!! Quite quick to put together. I found baking at 35 mins worked to give a fudgy brownie taste. I took them to Thanksgiving dinner, and one guest who hates anything with pumpkin loved them! (We didn't tell him they had pumpkin...) Those who knew there was pumpkin could taste it, but not him, evidently. Very, very good.

I made these with a gluten-free flour, no xanthin gum. I think my experience is worth noting for other GF bakers: I followed the cooling and cutting instructions perfectly, but I ended up with lots of broken bars! I was discouraged and just left them sitting out overnight. The next morning, I somehow magically had PERFECT chewy bars! If making these GF, I would leave them uncut and in the pan for several hours before attempting to cut them. They are delicious and worth the effort.

Made this gluten-free, using Cup4Cup gluten-free multipurpose mix, and baked for 30 minutes. Super tasty and very dense, so much so that I might bake them for a few extra minutes next time. Everyone raved about them and no one knew they weren't packed with gluten.

substituted pumpkin pie spice for all the spices. I thought they came out great.

I did not think these had good flavor or texture. they were not "chewy" they were dense and soggy tasting.I was very disappointed. Would not make them again. I followed the recipe as written.