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Sheet Pan Pumpkin Chocolate Chip Cookie Bars

by Rebecca December 6, 2021

SERVINGS: 36 bars

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If you are a pumpkin and chocolate chip lover, then these cookie bars are for you! Every bite has a hint of cinnamon which makes these bars more irresistible. These are perfect for gifting and to serve to crowds. A huge hit for all ages and the dessert of all season!

INGREDIENTS

2 large eggs

1 c. unsalted butter room temperature

2 tsp baking soda

1 c. firmly packed light brown sugar

½ c. Zulka sugar or granulated sugar

2 tbsp almond milk or milk

2 tbsp molasses or honey

2 tsp vanilla extract

3 tsp cinnamon

⅔ c. pumpkin puree

3 c. all-purpose flour (don’t overmeasure)

1 12-ounces bag Ghirardelli Semisweet Chocolate Chips + 1 c. Ghirardelli Mini Chocolate Chips for the top of bars

1 tsp salt

How to make Sheet Pan Pumpkin Chocolate Chip Cookie Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using parchment paper, line a 13 x 18-inch sheet pan and grease with non-stick cooking spray. Set aside.

Step 3: Beat the butter and sugars in a large bowl for about 2 minutes using an electric mixer at medium speed until smooth.

Step 4: To the bowl, add the eggs followed by the pumpkin, molasses, almond milk, and vanilla. Continue to beat on low speed until well blended.

Step 5: Over the wet mixture, sift the flour, baking soda, cinnamon, and salt. Mix well until just combined.

Step 6: Fold in the chocolate chips until just incorporated.

Step 7: Onto the baking sheet, evenly spread the dough. Spread it out using a greased offset icing spatula or a dinner knife. Make sure to evenly spread the dough into every corner.

Step 8: On top of the dough, sprinkle the mini chips.

Step 9: Place in the preheated oven and bake for about 20 to 25 minutes. Remove from the oven when done and transfer on a wire rack before cutting into bars.

Sheet Pan Pumpkin Chocolate Chip Cookie Bars

Rebecca SERVINGS: 36 bars Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If you are a pumpkin and chocolate chip lover, then these cookie bars are for… General Recipes Sheet Pan Pumpkin Chocolate Chip Cookie Bars European Print This
Serves: 36
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large eggs
  • 1 c. unsalted butter room temperature
  • 2 tsp baking soda
  • 1 c. firmly packed light brown sugar
  • ½ c. Zulka sugar or granulated sugar
  • 2 tbsp almond milk or milk
  • 2 tbsp molasses or honey
  • 2 tsp vanilla extract
  • 3 tsp cinnamon
  • ⅔ c. pumpkin puree
  • 3 c. all-purpose flour (don't overmeasure)
  • 1 12-ounces bag Ghirardelli Semisweet Chocolate Chips + 1 c. Ghirardelli Mini Chocolate Chips for the top of bars
  • 1 tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using parchment paper, line a 13 x 18-inch sheet pan and grease with non-stick cooking spray. Set aside.

Step 3: Beat the butter and sugars in a large bowl for about 2 minutes using an electric mixer at medium speed until smooth.

Step 4: To the bowl, add the eggs followed by the pumpkin, molasses, almond milk, and vanilla. Continue to beat on low speed until well blended.

Step 5: Over the wet mixture, sift the flour, baking soda, cinnamon, and salt. Mix well until just combined.

Step 6: Fold in the chocolate chips until just incorporated.

Step 7: Onto the baking sheet, evenly spread the dough. Spread it out using a greased offset icing spatula or a dinner knife. Make sure to evenly spread the dough into every corner.

Step 8: On top of the dough, sprinkle the mini chips.

Step 9: Place in the preheated oven and bake for about 20 to 25 minutes. Remove from the oven when done and transfer on a wire rack before cutting into bars.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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