Sheet Pan Pumpkin Chocolate Chip Cookie Bars (Soft & Chewy)
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These Sheet Pan Pumpkin Chocolate Chip Cookie Bars are the ultimate fall treat — soft, chewy, chocolate‑studded, and baked in a big 13×18 sheet pan so you can feed a crowd or gift a whole tray. A hint of cinnamon, cozy pumpkin, and two kinds of chocolate chips make these cookie bars irresistible. They’re quick to mix, easy to spread, and perfect for parties, potlucks, bake sales, or whenever you need a big‑batch pumpkin dessert that everyone will devour.
More pumpkin recipes? Pumpkin White Chocolate Chip Bars, Pumpkin Oat Chocolate Chip Bars, Ultimate Pumpkin Bars, Pumpkin Cheesecake Swirl Brownies and these Pumpkin Cheesecake Pie.
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Why You’ll Love This Sheet Pan Pumpkin Chocolate Chip Cookie Bars Recipe
These Sheet Pan Pumpkin Chocolate Chip Cookie Bars are one of my favorite fall cookie bar recipes, perfect for parties, gifting, or whenever you need a big‑batch pumpkin dessert.
- Big‑batch sheet pan recipe — big‑batch sheet pan treat that fits right in with your favorite easy pumpkin desserts
- Soft & chewy texture — not cakey, not dry
- Pumpkin + chocolate — the best fall combo
- Perfect for gifting — slice, stack, wrap, done
- Quick & easy — no chilling, no fuss
- Crowd‑pleaser — ideal for holidays and gatherings
Ingredients for Sheet Pan Pumpkin Chocolate Chip Cookie Bars
These Sheet Pan Pumpkin Chocolate Chip Cookie Bars are one of my favorite easy pumpkin desserts to make during fall because they feed a crowd and disappear fast.
- 3 cups all‑purpose flour (spoon & level — don’t over‑measure)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar (Zulka or regular)
- 2 tablespoons molasses or honey
- 2 tablespoons almond milk or regular milk
- 2 large eggs
- 3 teaspoons vanilla extract
- ⅔ cup pumpkin purée (blot for chewier bars — optional but recommended)
- 2 teaspoons salt
- 1 (12‑oz) bag Ghirardelli semisweet chocolate chips
- 1 cup Ghirardelli mini chocolate chips (for topping)
How to Make Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- Preheat oven to 350°F.
- Line a 13×18 sheet pan with parchment paper and lightly spray.
- In a large bowl, beat butter and sugars for 2 minutes until smooth.
- Add eggs, pumpkin, molasses, milk, and vanilla; mix on low until combined.
- Sift flour, baking soda, cinnamon, and salt over the wet mixture. Mix gently — don’t over‑mix.
- Fold in the bag of chocolate chips. Dough will be sticky.
- Drop spoonfuls onto the prepared baking pan and spread evenly with an offset spatula (spray it if needed).
- Sprinkle mini chocolate chips over the top.
- Bake 20–25 minutes. Don’t over‑bake — bars should stay soft.
- Cool completely in the pan before slicing.
- Makes 3–4 dozen bars, depending on size.
Tips for Success
- Blot the pumpkin for chewier bars.
- Don’t over‑mix once the flour goes in.
- Don’t over‑bake — pull them when the center is just set.
- Use parchment for easy lifting and clean slicing.
- Spread evenly so bars bake uniformly.
Variations for Sheet Pan Pumpkin Chocolate Chip Cookie Bars
These bars fit right in with your favorite fall cookie bar recipes, and you can customize them with pepitas, white chocolate, spices or cinnamon‑sugar toppings.
- Mini‑pumpkin‑pound‑cake bars — bake in mini pans for adorable giftable bars.
- Pepita‑pumpkin‑cookie‑bars — sprinkle pepitas on top for a crunchy, toasty finish.
- Chocolate‑chunk‑pumpkin‑bars — swap chips for big chocolate chunks.
- White‑chocolate‑pumpkin‑bars — use white chocolate chips for a sweeter twist.
- Cinnamon‑sugar‑pumpkin‑bars — sprinkle cinnamon sugar on top before baking.
Healthy Options & Swaps
- Whole‑wheat‑pastry‑flour for extra fiber
- Coconut oil or avocado oil instead of butter
- Replace half the butter with Greek yogurt
- Coconut sugar or maple syrup instead of granulated
- Add walnuts or pecans for healthy fats
- Use dark chocolate chips (70% cacao)
Storage & Freezing for Sheet Pan Pumpkin Chocolate Chip Cookie Bars
Room‑temperature‑storage
Wrap tightly; keeps 3–4 days.
Refrigerator‑storage
Store wrapped for up to 1 week; chilling gives cleaner slices.
Freezer‑friendly‑pumpkin‑cookie‑bars
Freeze whole or sliced for up to 3 months. Wrap in plastic + foil for best freshness.
Thawing‑instructions
Thaw at room temp or warm 10–15 seconds.
Troubleshooting Sheet Pan Pumpkin Chocolate Chip Cookie Bars
- Cakey bars → too much flour or over‑baking
- Gummy texture → pumpkin not blotted
- Dry edges → oven too hot or over‑mixed
- Uneven baking → dough not spread evenly
- Bars too thin → use a smaller pan (10×15 or 9×13)
FAQs for Sheet Pan Pumpkin Chocolate Chip Cookie Bars
Can I make these in a 9×13 pan?
Yes — cut the recipe in half. Bake the same amount of time or divide into 2 pans using the whole recipe.
Can I add nuts?
Absolutely — walnuts, pepitas or pecans are perfect.
Can I use fresh pumpkin in this pumpkin cookie bars recipe?
Canned pumpkin works best for texture. I use Libby’s 100% Pure Pumpkin.
Can I make them thicker?
Use a 9×13 or 10×15 pan for thicker, chewier bars.
These Sheet Pan Pumpkin Chocolate Chip Bars are everything cozy fall baking should be — soft, chewy, chocolatey, and perfect for sharing. Whether you’re making this fall cookie bar recipes for a party, gifting them to friends, or slicing them warm with a cup of coffee, they’re guaranteed to disappear fast. Happy pumpkin baking, friends!
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram or Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Treats You’ll Love!
- Thick & Chewy Chocolate M&M Cookies
- Chocolate Chip Cookie Dough Bars
- Peanut Butter Butterscotch Chip Cookies
- Oatmeal Peach Crumble Bars
- Ultimate Gooey Brownies
- Pumpkin Greek Yogurt Bread
Sheet Pan Pumpkin Chocolate Chip Cookie Bars
Ingredients
- 3 cups all‑purpose flour spoon & level — don’t over‑measure
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 cup unsalted butter room temperature
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar Zulka or regular
- 2 tablespoons molasses or honey
- 2 tablespoons almond milk or regular milk
- 2 large eggs
- 3 teaspoons vanilla extract
- ⅔ cup pumpkin purée blot for chewier bars — optional but recommended
- 2 teaspoons salt
- 1 12‑oz bag Ghirardelli semisweet chocolate chips
- 1 cup Ghirardelli mini chocolate chips for topping
Instructions
- Preheat oven to 350°F.
- Line a 13×18 sheet pan with parchment and lightly spray.
- In a large bowl, beat butter and sugars for 2 minutes until smooth.
- Add eggs, pumpkin, molasses, milk, and vanilla; mix on low until combined.
- Sift flour, baking soda, cinnamon, and salt over the wet mixture. Mix gently — don’t over‑mix.
- Fold in the bag of chocolate chips. Dough will be sticky.
- Drop spoonfuls onto the sheet pan and spread evenly with an offset spatula (spray it if needed).
- Sprinkle mini chocolate chips over the top.
- Bake 20–25 minutes. Don’t over‑bake — bars should stay soft.
- Cool completely in the pan before slicing.
- Makes 3–4 dozen bars, depending on size.
Notes
- Blot the pumpkin for chewier bars.
- Don’t over‑mix once the flour goes in.
- Don’t over‑bake — pull them when the center is just set.
- Use parchment for easy lifting and clean slicing.
- Spread evenly so bars bake uniformly.
