This pumpkin chocolate chip cookie bar recipe is a delightful autumn treat, combining the seasonal flavors of pumpkin and warming spices with rich dark chocolate chips, all finished with a decadent brown butter base.
Ingredients:
- Unsalted Butter: ½ cup (113g), browned for a nutty flavor
- Dark Brown Sugar: ¾ cup (165g), packed for a rich, molasses sweetness
- Granulated Sugar: ¼ cup (50g), for added sweetness
- Large Egg Yolk: 1, to bind the mixture
- Pure Vanilla Extract: 1 teaspoon (5ml), for flavor depth
- Pumpkin Puree: ½ cup (120ml), blotted to remove moisture
- All-Purpose Flour: 1 ⅓ cups (190g), for structure
- Pumpkin Pie Spice: 1 teaspoon, for that classic fall flavor
- Salt: ½ teaspoon, to balance the sweetness
- Baking Soda: ¼ teaspoon, for leavening
- Dark Chocolate Chips: ⅔ cup (113g), plus extra for topping, for chocolatey goodness
- Mini Dark Chocolate Chips: ⅓ cup (65g), because more chocolate is always a good idea
- Pecan Halves: ½ cup (65g), for topping, adding a crunchy texture
Instructions:
- Preparation: Begin by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment for easy removal.
- Brown the Butter: Melt the butter in a saucepan until it bubbles and crackles. Continue cooking until it turns golden, then let it cool.
- Cookie Bar Dough: In a large bowl, whisk the cooled brown butter with both sugars, egg yolk, and vanilla. Stir in the blotted pumpkin puree until smooth. Incorporate the spices, salt, baking soda, and then the flour until just mixed. Fold in both types of chocolate chips to the thick dough.
- Bake: Spread the dough in the pan, and garnish with extra chocolate chips and pecan halves. Bake until the edges are browned but the center remains soft.
- Cool and Serve: Let the cookie bars cool in the pan on a wire rack before lifting them out to slice.
Enjoyment Tip: These cookie bars are a perfect companion to a glass of cold milk or a hot cup of coffee. Share this seasonal delight with friends and bookmark this page for more cozy fall recipes!
