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
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!