SERVINGS: 36 bars
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.
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.
