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the tops of sliced pumpkin pie bars with a chocolate chip cookie crust

Pumpkin Pie Chocolate Chip Cookie Bars

  • Author: Jenna Barnard
  • 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

Pumpkin Pie

  • 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

  1. Preheat the oven to 350F and grease and line a square 8×8 baking dish with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, whisk together the butter and sugars followed by the egg and vanilla. Whisk vigorously until light and smooth.
  4. Pour in the dry ingredients and use a rubber spatula to fold the dough together.
  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.
  6. Spread the dough in the bottom of the baking dish and set aside.

Pumpkin Pie

  1. In a medium mixing bowl, whisk together the pumpkin and brown sugar followed by the egg, sour cream, and vanilla.
  2. Then whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
  3. Pour the pumpkin pie filling over the chocolate chip cookie crust and spread it even.
  4. Bake for 35-40 minutes. The center should be slightly jiggly but it will set as it cools.
  5. 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.
  6. 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

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