Pumpkin Cookie Bar (Pumpkin Blondies)

These bars are essentially a hybrid of a chocolate chip blondie and pumpkin bread, which gives you the best of both worlds: the satisfying bite of a cookie combined with the spiced fall flavors of pumpkin bread. The key to creating a bar that isn’t too “cake like” is in the cook time. If these bars are cooked too much, the texture will be cakey but just slightly underdone (how we like them) and they have crispy edges, gooey centers, and plenty of chocolate. Whether you’re serving them as a cozy snack with a cup of coffee, bringing them to a fall gathering, or packing them into lunchboxes, these bars are sure to be a hit.

Why do we need to dry out the pumpkin?

Pumpkin contains a high percentage of water- as do many vegetables! When baking water can have some interesting effects on your finished product. In some cases, we need water (like in a chocolate cake recipe that uses dutch process cocoa powder) to add in some of the moisture other ingredients will absorb. In this case, the more water in the pumpkin, the more “cake like” these bars will be. So we use the paper towel technique just to remove some of that moisture before proceeding with the rest of the recipe!

How do I dry out the pumpkin?

First, on a dry surface like a sheet pan place a paper towel. Then spread the pumpkin in between two paper towels and press down to express the water. Once the top paper towel is moist, dispose of it and repeat the process a new paper towel at least 3 more times or until the pumpkin is significantly drier and has a thicker texture.

The Ingredients that Make It Special

The ingredient list for pumpkin cookie bars is delightfully simple, yet each component plays a crucial role in creating that mouthwatering flavor and texture.

• Pumpkin Puree: This is the star of the show. Not only does it provide that rich, earthy pumpkin flavor, but it also keeps the bars incredibly moist. Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
• Fall Spices: A mix of cinnamon, ginger, and pumpkin pie spice gives these bars their signature warm and spicy undertones, making every bite feel like a fall on your taste buds.
• Brown Sugar: The caramel-like flavor of brown sugar deepens the richness of the bars and adds to their soft, chewy texture.
• Butter: Butter adds a lovely richness and flavor to the bars!
• Vanilla Extract: A dash of vanilla enhances the natural sweetness of the pumpkin and spices.
• Chocolate Chunks or Chips: Folding in chocolate chips adds a gooey element of sweetness to these spiced bars that take them to the next level.

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Pumpkin Spice Cookie Bars (Pumpkin Blondies)

These Pumpkin Spice Cookie Bars (Pumpkin Blondies) are the perfect easy fall dessert to whip up quickly. A thick pumpkin cookie base loaded with chunks of dark chocolate!

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Ingredients

• 1/2 cup unsalted butter melted (113g)
• 1/2 cup pumpkin puree
• 1 cup light brown sugar (213g)
• 1/4 cup granulated sugar (50g)
• 1 large egg room temp
• 1 egg yolk room temp
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour (150g)
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi sweet chocolate chunks or chips

Instructions

Dry the Pumpkin

• Between two dry paper towels, spread the 1/2 cup of pumpkin. Press down on the top paper towel to drain the water inside. Remove the top paper towel and do this again with a clean paper towel. Repeat until you have taken out the majority of the water .

Make the Pumpkin Cookie Bars!

• Line an 8X8 square pan with parchment paper, leaving an overhang so you can lift the bars up when they are finished.
• In a medium bowl, combine all dry ingredients (flour, spices, baking powder, and salt). Mix lightly with a fork or whisk until combined and set aside.
• Preheat the oven to 350F. In a large bowl, combine melted butter, brown sugar, and white sugar. Mix with a nonstick spatula until combined. Add in pumpkin and mix until no lumps of pumpkin remain and mixture is smooth.
• Add in the egg, egg yolk and vanilla and mix thoroughly making sure that all ingredients and homogenous.
• Fold in all dry ingredients and the chocolate chunks. Mix just until combined and thick batter forms.
• Spread batter into prepared pan and bake for 30-35 minutes. The bars are done when the edges are set and browned and the center looks slightly underdone. If they are overcooked they will become cakey, so for gooey bars, err on the side of less cooking time!