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Hi friends! Remember how I told you my family was teasing me about adding pumpkin to everything these days? Well, I’ve got another pumpkin recipe for you today, but I really think you’ll like this one. These Pumpkin Cookie Bars have just a hint of pumpkin, but they’re filled with oodles of rich chocolate for the perfect ooey gooey fall treat. And let me tell you, nobody complained about these bars, even the anti-pumpkin people in the family!


This was my second attempt at making pumpkin bars this year. The first batch actually turned out pretty well, but the texture wasn’t what I was looking for. The kids loved them though, and even their friends loved them, so maybe I’ll make up another batch to share here.

Anyway, I was trying to add some fall flavor to our favorite chocolate chip cookie bar recipe. These bars are more like brownies or blondies, and they’re super soft inside and slightly crisp on the outside. Oh, and they’re absolutely loaded with chocolate chips and topped off with milk chocolate candies, which automatically makes them a favorite in our house! 

The hubs thought that I was adding too much chocolate, but I assured him that there is no such thing!

We love these bars so much that we make them several times around Christmas and again around Valentine’s Day, and we even have a chocolate version too. So of course we needed a pumpkin version, as well.


Ingredients for Pumpkin Cookie Bars

  • 1/2 cup butter
  • 1 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 2 teaspoons cinnamon 
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • Colorful fall candies for garnish, if desired


In a medium-sized microwaveable bowl, melt the butter, and add the sugar and brown sugar, and mix well.
Add the pumpkin puree and cinnamon, then mix in the egg.
Gradually add the flour, baking powder and salt, and mix stir until completely blended.
Stir in the chocolate chips, then press mixture into a 9 X 13-inch, lightly greased baking dish.
Top with fall-colored candies, if desired.
Bake at 350 degrees for 25 to 30 minutes or until the top slightly firm, but be careful not to over bake.  
Let cool, then cut into squares and enjoy!


The pumpkin flavor is pretty subtle, but it’s definitely there. Even my pumpkin-haters thought the balance was just right.

So if you’re looking for a fall dessert that doesn’t scream pumpkin, I hope you’ll give these pumpkin cookie bars a try.

Thanks for popping in today!

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  1. Miz Helen says:

    Your Pumpkin Cookie Bars look fantastic! Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
    Come Back Soon!
    Miz Helen

  2. AnnMarie aka Vintage Junkie aka NaNa says:

    Yum Pumpkin comfort food! So making these! Thanks for the recipe.

  3. Dee M says:

    Thanks! We're already on our second batch! šŸ™‚

  4. Casserole Gals says:

    These look and sound really good! I found this recipe on Full Plate Thursday!