All Recipes Dinner





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!


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.