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3.91 from 11 votes

Sheet Pan Pumpkin Chocolate Chip Cookie Bars

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
Course: Dessert
Cuisine: American
Keyword: bars, chocolate chip, cookies, pumpkin
Servings: 36 bars
Author: Kim Lange

Ingredients

  • 3 cups all-purpose flour don't over measure.
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup Zulka Sugar or granulated sugar
  • 2 tablespoons molasses or honey
  • 2 tablespoons almond milk or milk
  • 2 large eggs
  • 3 teaspoons cinnamon
  • 2/3 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips

Instructions

  • 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.

Notes

Refer to Cookie Bar Tips in this post for more tips!