Pumpkin Pie Chocolate Chip Cookie Bars
Total Time
2 hours 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(0)
Ingredients
12-16 bars
- 6 tbsp unsalted butter, melted
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (132g) all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup (185g) mini semisweet chocolate chips
- 1 cup (230g) 100% pumpkin puree
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1/2 cup (120g) sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 3/4 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- Whipped cream, for topping
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Preparation
Step 1
Preheat the oven to 350F and grease and line a square 8×8 baking dish with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk together the butter and sugars followed by the egg and vanilla. Whisk vigorously until light and smooth.
Step 4
Pour in the dry ingredients and use a rubber spatula to fold the dough together.
Step 5
When there’s just a bit of flour still showing in the dough, pour in the chocolate chips and fold to fully combine the dough.
Step 6
Spread the dough in the bottom of the baking dish and set aside.
Step 7
In a medium mixing bowl, whisk together the pumpkin and brown sugar followed by the egg, sour cream, and vanilla.
Step 8
Then whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
Step 9
Pour the pumpkin pie filling over the chocolate chip cookie crust and spread it evenly.
Step 10
Bake for 35-40 minutes. The center should be slightly jiggly but it will set as it cools.
Step 11
Allow the bars to cool in the pan until they reach room temperature. They can also be chilled in the refrigerator to speed up this process.
Step 12
Once set, lift the bars out of the pan and slice. They can be enjoyed chilled or at room temperature. Top with whipped cream and more chocolate chips if desired. Enjoy!
Step 13
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Chef's notes
MINI PUMPKINS – The recipe for the mini pumpkins shown in the photo are with my Pumpkin Cupcakes recipe.
STORAGE – Store the bars in an airtight container in the refrigerator. They will keep for up to 5 days.
OVERNIGHT – These bars can be made the day prior to serving. Just store in the refrigerator and serve chilled or bring up to room temperature. They taste just as good the next day!
