These pumpkin pie chocolate chip cookie bars are a fun way to spice up your Thanksgiving dessert! Buttery and chewy chocolate chip cookie dough is baked with a layer of pumpkin pie filling on top. The two don’t typically go together, but it’s definitely a combination that works!
How to make pumpkin pie chocolate chip cookie bars
It might seem like it would be a complicated process given it’s two completely different recipes wrapped into one, but these bars are actually very easy to make! It just requires two simple layers:
- Chocolate Chip Cookie Bars – This recipe is actually based off of my popular brown butter chocolate chip cookie bars. They’re easy to make and create a chocolate chip cookie bar that’s so dense and chewy and evenly baked. Just mix and spread into the bottom of a baking dish.
- Pumpkin Pie Filling – This comes together in minutes and is completely mixed by hand. Just whisk all the ingredients together and pour on top of the chocolate chip cookie dough.
Yes, that means everything is baked together! No need to prebake the chocolate chip cookie dough. Just pop everything right into the oven and it magically bakes into the most perfect bars.
The chocolate chip cookie crust remains dense and chewy while the pumpkin pie filling on top bakes into a smooth and creamy layer of warm spices.
Tips for baking pumpkin chocolate chip cookie bars
Follow my top taking tips to ensure these pumpkin bars turn out just right:
- Flour – I say this for every recipe! If possible, weigh the flour rather than measure by cups. This is the most accurate way of baking. If a kitchen scale isn’t available, gently spoon the flour into a measuring cup and level it off with a flat edge. This prevents the flour from packing down into the cup, creating a tough and dry cookie.
- Butter – For the best flavor, I suggest using quality butter like cultured European style. Of course this isn’t mandatory, but it does give the cookie layer tons of flavor. Also make sure the melted butter has cooled before use.
- Mixing – For the cookie dough, switch to a rubber spatula once the dry ingredients are added. If the dough is over mixed, the cookie crust will turn out tough so take the final step nice and easy.
- Whisk – For the pumpkin layer, make sure to mix everything with a whisk to prevent lumps.
- Baking Pan – I highly recommend using a square aluminum baking pan as these conduct heat much better than glass or ceramic. I’ve linked one of my favorites at the bottom of the recipe card!
- Baking – When they’re done, the bars will be slightly puffed in the center with a slight jiggle. The pumpkin pie topping with set as it cools, so it’s OK if it looks a little underdone.
- Cooling – Allow the bars to cool to at least room temperature. If they’re sliced into too soon, the pumpkin topping will be too soft. To speed up the cooling process, these bars can also be chilled.
Pumpkin cookie bar toppings
These bars are incredibly delicious on their own but to take things up a notch, here are a few topping ideas:
- Whipped Cream – Of course, pumpkin pie isn’t completely without whipped cream! This can be store bought or homemade. Whip up 1/2 cup of heavy cream with 1/2 tbsp of powdered sugar. Mix until it reaches soft peaks and dollop on top of the cooled bars.
- Chocolate Chips – To round out the cookie crust, sprinkle with more mini chocolate chips on top!
- Mini Pumpkins – These are so adorable and completely edible. The full recipe for these edible pumpkins is with my pumpkin cupcakes recipe.
Can this recipe be made gluten free?
I haven’t tested it, but I do think this could work well with gluten free flour. Simply swap the flour used in the cookie dough for a cup for cup gluten free baking flour.
Can this recipe be made a day in advance?
Yes, especially if you want to have it ready to go for Thanksgiving dinner! These bars taste just as good the next day. Just make sure to store them in an airtight container in the refrigerator.
What can I use instead of pumpkin?
If pumpkin isn’t your thing, you can try swapping the pumpkin puree with sweet potato. Bake a sweet potato until soft, then blend into a puree.
What to use in place of pumpkin pie spice
If you don’t have pumpkin pie spice, swap with 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp clove.
For more pumpkin desserts, check out my:
- Pumpkin Pie Butter Cake
- Mini Pumpkin Hand Pies
- Brown Butter Maple Pumpkin Cookies
- Pumpkin Cupcakes
- Maple Glazed Pumpkin Bread
Make sure to tag me @butternutbakery on Instagram and comment below if you make these pumpkin pie chocolate chip cookie bars. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print
Pumpkin Pie Chocolate Chip Cookie Bars
- Total Time: 2 hours 10 minutes
- Yield: 12-16 bars
These pumpkin pie chocolate chip cookie bars are a unique twist on classic pumpkin pie bars! Soft and chewy chocolate chip cookie dough is baked with a layer of pumpkin pie on top. It’s an unexpected combo that most definitely works.
Chocolate Chip Cookie Dough
- 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
Chocolate Chip Cookie Dough
- Preheat the oven to 350F and grease and line a square 8×8 baking dish with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the butter and sugars followed by the egg and vanilla. Whisk vigorously until light and smooth.
- Pour in the dry ingredients and use a rubber spatula to fold the dough together.
- 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.
- Spread the dough in the bottom of the baking dish and set aside.
- In a medium mixing bowl, whisk together the pumpkin and brown sugar followed by the egg, sour cream, and vanilla.
- Then whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
- Pour the pumpkin pie filling over the chocolate chip cookie crust and spread it even.
- Bake for 35-40 minutes. The center should be slightly jiggly but it will set as it cools.
- 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.
- 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!
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!
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie bars, pumpkin chocolate chip cookie, pumpkin chocolate chip cookie recipe, pumpkin chocolate chip cookie bars, pumpkin pie chocolate chip cookies, pumpkin pie chocolate chip cookie bars
I love your recipes, I have used many of them at my café. I do all the cooking and baking. Something isn’t quite right with this one in terms of measurements. Even after baking for over 70 minutes, (I was necessary after I saw that it was nowhere near done at 40 minutes ) nothing set up. It appeared to be baked on the outside and the pumpkin appeared to have set up but both layers were still extremely loose. My oven is working fine, followed your recipe exactly.
Hmmm are you sure you didn’t accidentally add too much of one ingredient? This definitely shouldn’t happen!
Can I swap the sour cream for Greek yogurt?
Love your recipes!
Yes that should be ok!