Pumpkin chocolate chip cookie bars

Pumpkin chocolate chip cookie bars

There’s something about cookie bars that I like much more than traditional cookies. I can’t quite put my finger on it, but I think it has something to do with the brownie-like edges and gooey centers. Except I’m one of those edge-loving maniacs who removes the edges immideately then keeps them all for herself. So if you’re an edge lover, too, we may have a problem. And no, I’m not willing to share. Unless you’re Celine. Because I kind of have an itsy-bitsy blog crush on her. Have you read have cake, will travel? I mean, some days I just really (reaaally) wish she was my neighbor so I could randomly show up at her door for breakfast. Uninvited. Is this getting creepy?

Pumpkin chocolate chip cookie bars

The inspiration for these cookie bars came when I was making pumpkin pie spice while simultaneously stuffing my face with chocolate. Weird, I know, but the taste of rich chocolate mixed with the scent of pumpkin pie spice made me long for something warm and gooey that contained a combination of the two. So I made them. Then ate a few edge pieces and buckled down for the inevitable gluten war that invaded my innards shortly after. But damn, they tasted so good. And no, I would’t do it again. Oh, and if you want these to be thicker, simply add an extra 1/2 cup of unbleached flour.

PUMPKIN CHOCOLATE CHIP COOKIE BARS (GFO)
1/2 c. vegan butter
1 c. cane sugar
2 tsp unsulphured molasses
1 1/2 tsp pure vanilla extract
1/4 c. pumpkin puree
1 tsp pumpkin pie spice
1/4 tsp fine sea salt
1/2 tsp baking soda
1 c. unbleached flour
1/2 c. whole wheat flour
1/4 c. vegan mini chocolate chips

Preheat oven to 325˚F. Line an 8×8 metal baking pan with parchment paper; set aside. In a large bowl, whisk together the butter, sugar, molasses, vanilla extract and pumpkin puree. Sift in the pumpkin pie spice, salt, baking soda and flours; mix with a wooden spoon until combined. Stir in the chocolate chips. Press dough into the prepared baking pan and level with an offset spatula. Bake at 325˚F for 26-28 minutes.

Yield: 9 bars

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13 thoughts on “Pumpkin chocolate chip cookie bars

  1. Yes, I know what you mean! I love the edges too, or anything slightly crispy burnt. Looks like we can't eat dessert together or else we will fight for the same pieces. And frankly, I'm not very strong and I'd definitely lose at arm wrestling (the fair way of settling all disputes) and I don't want to lose that fight 🙂 I'm about wishing we were neighbors right now so I could come over for a pumpkin choco-chip bar…

  2. I saw the pictures on flickr and came here right away to tell you how smitten I am with your photos and talents and BAM, I read your words and my day is made. the blog crush is completely mutual, m'dear.

  3. Oh yes, we have a problem. Because I love the end pieces, too! These look super gooey and tasty, though. And I still don't have a pumpkin to make any of these recipes. This is another problem.

  4. I found your blog via google, but I am in looove! I just made these bars because I had a spare can of pumpkin hanging out and they are delicious. Now I just need to stop eating them so I can save some for the super bowl party I am going to later.

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