If you love pumpkin chocolate chip cookies then you will absolutely love these easy Pumpkin Chocolate Chip Bars! With only 5 ingredients, these ooey gooey bars can be made without a lot of fuss!
Preheat the oven to 350F degrees. Spray a 9x9-inch baking pan with nonstick spray then line with parchment paper (or skip the nonstick spray and just use binder clips to hold the parchment paper in place).
Note: you can just use nonstick spray if you prefer, the parchment paper just makes it easier to lift out to slice and serve. Also, spraying the non-stick spray before adding the parchment paper just helps the parchment paper stick and not move when you put it in. But if you have binder clips, it will serve the same purpose.
In a large mixing bowl, mix together the chocolate chip cookie mix, ½ cup of chocolate chips, all-purpose flour, and pumpkin pie spice until everything is blended together.
Add the pumpkin puree to the mix and stir until you have a smooth, thick dough. At first, it might seem too dry, but if you keep mixing it well, it will come together as a sticky dough. You can even use your clean hands to knead it if necessary.
Take this dough and press it into the prepared baking pan, making sure to spread it out evenly. You can use a spatula or a spreading knife to help with this. Your hands might be easiest though.
Sprinkle the remaining ¼ cup of chocolate chips on top of the dough.
Put it in the oven and bake for 23-28 minutes. Check if it's ready by sticking a toothpick into it – if it comes out clean and the top bounces back when you gently tap it, it's done.
Let it cool for at least 15 minutes before cutting it into squares and serving.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Wipe off your knife blade in between cuts when cutting these into dessert bars. This will help create a more uniform and clean cut look.
Store leftover dessert bars in an airtight container at room temperature for up to three days, in the fridge for up to a week, or individually wrapped in plastic in a freezer safe container or bag for up to three months in the freezer.