Get the Recipe: Pumpkin Cookie Bars
Warmly spiced with pumpkin pie spice, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter adds a deep, nutty richness and coconut sugar brings a caramel warmth that makes every bite taste like fall.
Ingredients
- 1 stick butter, browned or melted
- 1 egg
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 cup gluten free flour, see note
- 1 ¼ cups coconut sugar, or light brown sugar
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp sea salt
- 1 ¼ cups dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.
- Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.
- Fold in the chocolate chips.
- Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
- Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.
Notes
- If you are not gluten free, feel free to use regular flour.
- I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
- Do not bake too long. It should look gooey in the center.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 339kcal, Carbohydrates: 46g, Protein: 2g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 322mg, Potassium: 43mg, Fiber: 4g, Sugar: 16g, Vitamin A: 2460IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg