These Pumpkin Chocolate Chip Cookie Bars are a gooey delight! Packed with rich flavors from brown butter, dark brown sugar, toasted pecans, and dark chocolate, these bars are Fall in every bite.
- ½ cup unsalted butter (113g)
- ¾ cup packed dark brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract (5ml)
- ½ cup pumpkin puree, blotted four times to remove excess moisture (120ml)
- 1 ⅓ cups all-purpose flour (190g)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup dark chocolate chips (113g), plus extra for topping
- ⅓ cup mini dark chocolate chips (65g)
- ½ cup pecan halves for topping (65g)
Preheat the oven to 350°F. Line an 8x8-inch square pan with parchment paper, leaving extra on the sides for easy removal after baking.
First, let's brown the butter. Melt the butter in a saucepan over medium heat. Keep cooking and stirring occasionally until it turns a deep golden color. Pour it into a clean bowl and let it cool for about 10-15 minutes.
Now for the cookie bar dough! Pour the cooled brown butter into a large mixing bowl. Add the brown sugar, granulated sugar, egg yolk, and vanilla, and whisk until it looks like clumpy wet sand. Add the pumpkin puree and whisk until it's smooth and well combined.
Mix in the pumpkin pie spice, salt, and baking soda. Sprinkle in the flour and gently fold it in until just combined. Then fold in the chocolate chips—yum! The dough will be thick, just like classic chocolate chip cookie dough.
Spread this delicious mixture into the prepared baking pan, making sure it's even in the corners. Sprinkle some extra chocolate chips on top, then press the toasted pecans on top of that. Pop it in the oven and bake for 25-30 minutes until the edges are golden brown, but the center is still a bit soft.
Once it's done, let it cool completely on a wire rack before slicing into these mouthwatering bars!
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