Sheet Pan Pumpkin Chocolate Chip Cookie Bars - A hint of cinnamon and pumpkin are irresistible in these soft 'comfort food' cookie bars studded with regular chocolate chips and topped with mini chocolate chips. Perfect for gifting and a crowd! #chocolate chip #chocolate #pumpkin #cookies #bars #fall baking
112 oz.bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips for top of bars
Preheat the oven to 350°F.
Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
Add the eggs, pumpkin, molasses, almond milk and vanilla and mix on low speed until mixed in.
Sift together flour, baking soda, cinnamon and salt over the wet mixture and mix together until just incorporated. Do not over-mix.
Add bag of chocolate chips in and mix into dough, again no over-mixing, just until incorporated. Dough will be sticky.
Spread sticky cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with an offset icing spatula sprayed with non-stick spray if you wish, to spread out evenly getting into all the corners. You could also use a dinner knife, Just make sure the dough is even all the way across.
Sprinkle mini chips to the top of the dough.
Bake for 20 to 25 minutes. Do not over-bake so the bars stay moist.
Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.
For 9x13 bars, cut recipe in half and baking time will still be the same.
Refer to Cookie Bar Tips in this post for more tips!