Pumpkin Chocolate Chip Cookie Bars are the kind of recipe that makes you fall in love with baking all over again. With only four ingredients and practically no prep time, you can have warm, spiced pumpkin cookie bars ready to enjoy in under 30 minutes.
Recipe Highlights
- Minimal ingredients. Just four pantry-friendly items come together for a soft, pumpkin-filled treat.
- Quick and easy. Prep takes only 5 minutes, and baking is hands-off—ideal for busy days.
- Seasonal flavor. Pumpkin puree adds natural moisture and a classic fall flavor to the cookie bars.
- Family-friendly. Perfect as an after-school snack, potluck dessert, or weeknight treat.
- Lighter option. Since there’s no added oil or eggs, these bars can be a Weight Watchers–friendly recipe depending on how you cut and serve them.
- Customizable glaze. The simple powdered sugar icing can be drizzled lightly for sweetness or spread on thick for an indulgent finish.
Ingredients in Pumpkin Chocolate Chip Cookie Bars
- Chocolate Chip Cookie Mix (17.5 oz package) – The shortcut base for these bars. Using a mix saves time and guarantees great flavor without measuring dry ingredients. Other cookie mix flavors (sugar cookie, oatmeal, or even peanut butter) also work.
- Pumpkin Puree (15 oz can) – Provides all the moisture for the batter and infuses natural pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling (which already contains sugar and spices).
- Powdered Sugar (¼ cup) – The base for the glaze, adding sweetness without overpowering the pumpkin flavor.
- Milk (1 Tbsp) – Thins out the powdered sugar into a smooth glaze. Any milk works, including dairy-free alternatives.
Helpful Tips & Variations
Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.
- Don’t overmix. Stir just until combined to keep the bars soft.
- Try different cookie mixes. Chocolate chip is delicious, but sugar cookie mix gives a milder flavor, and gingerbread cookie mix (seasonal) adds extra spice.
- Add mix-ins. Fold in chopped nuts, white chocolate chips, or dried cranberries for extra texture and flavor.
- Make them dairy-free. Choose a dairy-free cookie mix and substitute plant-based milk for the glaze.
- Double the recipe. Bake in a 9×13 pan for larger gatherings; increase baking time by 5–8 minutes.
- Glaze options. For a fall twist, replace the milk in the glaze with apple cider. A cream cheese glaze also pairs wonderfully with pumpkin.
- Cut neatly. Use a sharp knife and wipe clean between cuts for tidy squares.
Storage Instructions
- Room Temperature: Once cooled, cover tightly with plastic wrap or store in an airtight container for up to 3 days. Place a paper towel in the container to absorb condensation.
- Refrigerator: Store for up to 5 days, though bars may firm up slightly. Let them come to room temperature before serving for the best texture.
- Freezer: Wrap individual bars in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before glazing and serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices, which would throw off the balance of this recipe. Stick with pure pumpkin puree.
What type of cookie mix works best?
Chocolate chip cookie mix is delicious and classic, but other varieties, such as sugar cookie or spice cookie mix, also work beautifully. Just keep the proportions the same.
How do I know when the bars are done baking?
Insert a toothpick in the center—if it comes out mostly clean (a few moist crumbs are fine), they’re ready. Overbaking will make them dry, so keep an eye on them around the 22-minute mark.
Can I make these without the glaze?
Absolutely! The glaze adds sweetness, but the bars are tasty on their own. If you’d like a lighter version, dust the top with powdered sugar instead.
Can I make this recipe gluten-free?
Yes — just swap in a gluten-free cookie mix, which most major brands carry. The texture may be slightly softer, but the bars will still be delicious.
Are these Weight Watchers–friendly?
Yes, they can be. Since the recipe doesn’t use oil or eggs, it’s lighter than most baked desserts. The point count depends on your serving size and the specific cookie mix used, so check with your WW calculator.
Can I add spices to enhance the flavor?
Definitely! Add 1 tsp cinnamon, ½ tsp nutmeg, or even pumpkin pie spice to boost the fall flavor. The chocolate chips in the mix pair surprisingly well with warm spices.
More delicious pumpkin cookie recipes to try:
- Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
- Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
- Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
- Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
- Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.
Pumpkin Chocolate Chip Cookie Bars are soft, sweet, and full of cozy fall flavor — a quick dessert you’ll want to make again and again.
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