Pumpkin cookies
These soft and chewy pumpkin cookie bars are the perfect cozy treat for fall—or any time you’re craving warm spices and a hint of sweetness. Made with real pumpkin purée and loaded with chocolate chips, they combine all the flavors of pumpkin pie and cookies in one easy-to-make dessert. Simple, satisfying, and perfect for sharing (or not!).
Ingredients & Ingredients
Equipment
- Kitchen scale (optional)
- 9×13-inch baking pan
- Hand mixer
- Mixing bowls
- 284ml double cream
- Handful of fresh basil leaves, shredded, plus a few whole for garnish
Ingredients
- 1 cup (226 g) unsalted butter, melted (2 sticks)
- 1 cup (213 g) brown sugar
- ¾ cup (150 g) granulated sugar
- 1¼ cups (284 g) pumpkin purée (not pumpkin pie filling)
- 1 large egg (50 g)
- 2 tsp (8 g) pure vanilla extract
- 2½ cups (300 g) all-purpose flour
- 1 Tbsp (9 g) pumpkin pie spice
- 1 tsp (6 g) baking soda
- ½ tsp kosher salt
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside.
- In a large bowl, use a hand mixer to cream together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin purée, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Add the dry ingredients to the wet mixture and beat just until incorporated—don’t overmix.
- Gently fold in the chocolate chips.
- Pour the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before slicing into squares.
- Pro Tip from Foodicious Recipes
For extra soft and chewy bars, slightly underbake them (around 25 minutes), and let them finish setting as they cool in the pan.
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