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Pumpkin Spice Chocolate Chip Cookie Bars

3.15 from 14 votes
These fall-inspired cookie bars are perfectly spiced and made extra delicious with a touch of pumpkin purée. They're soft and chewy, just like a cookie should be.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 bars
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups (312 g) all-purpose flour (spooned and leveled* or weighed)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 3/4 cup (170 g) vegan butter*
  • 1 cup (220 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 g) pumpkin purée
  • 2 tbsp (30 ml) non-dairy milk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (252 g) vegan chocolate chips

Method
 

  1. Preheat the oven to 350˚F (180°C). Grease a 9"×13" (22x33 cm) pan and set aside.
  2. Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice to medium-sized mixing bowl and whisk until combined.
  3. Add the butter and sugars to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until light and fluffy.
  4. Add the pumpkin, milk, and vanilla and beat until well combined.
  5. Add the dry mixture to the wet and mix until just combined.
  6. Fold in the chocolate chips.
  7. Press the cookie dough evenly into the prepared pan.
  8. Bake in the preheated oven for 18-22 minutes, until a toothpick comes out clean or with just crumbs.
  9. Allow to cool slightly and slice into 24 bars.

Notes

  1. Measure your flour using the spoon and level method or your bars may turn out dry and crumbly.
  2. You should use vegan buttery sticks (like Earth Balance) in this recipe rather than butter out of a tub. For the best outcome, bring your butter out 15-30 minutes before using.