Cinnamon Swirl Chocolate Chip Pumpkin Cookie Bars Recipe
These Cinnamon Swirl Chocolate Chip Pumpkin Cookie Bars are a delightful fall-inspired treat combining the warm flavors of cinnamon and pumpkin with rich chocolate chips. Browned butter adds a deep, nutty aroma, making these bars irresistibly soft, gooey, and perfect for snacking or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Swirl
- 1/2 cup brown sugar
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons cinnamon
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1/2 cup pumpkin butter
- 1 cup brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 – 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, ensuring some overhang for easy removal of the bars later.
- Make Cinnamon Swirl: In a bowl, combine 4 tablespoons of butter (room temperature), 1/2 cup brown sugar, and 2 teaspoons cinnamon until mixed well. Crumble or tear the mixture onto a small parchment-lined baking sheet into small chunks. Freeze for 10 minutes to firm up.
- Bread Brown Butter: Place the 1 cup (2 sticks) of salted butter in a skillet over medium heat. Cook, stirring frequently, until the butter turns golden brown and develops a toasted aroma, about 2-3 minutes. Immediately remove from heat and pour into a mixing bowl to stop cooking.
- Combine Wet Ingredients: To the browned butter, add 1 cup brown sugar, 1/2 cup pumpkin butter, 1 large egg, and 2 teaspoons vanilla extract. Beat the mixture until fully combined and smooth.
- Add Dry Ingredients and Chocolate Chips: Gradually add 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon kosher salt to the wet ingredients. Fold gently until just combined. Stir in 1/2 to 1 cup semi-sweet chocolate chips and about two-thirds of the cinnamon swirl chunks.
- Assemble and Bake: Spread the cookie dough evenly into the prepared baking dish. Press the remaining cinnamon swirl chunks over the top of the dough. Bake in the preheated oven for 22-25 minutes, until the edges are set but the center remains slightly doughy.
- Cool and Serve: Allow the bars to cool completely in the pan. Lift out using the parchment overhang and cut into 24 bars. Serve and enjoy this indulgent treat!
Notes
- Brown butter adds a nutty flavor; do not skip this step for best results.
- Pumpkin butter adds warmth and moisture—substituting canned pumpkin puree will change texture.
- Chocolate chip quantity can be adjusted to taste for more or less chocolate.
- Use parchment paper lining to easily remove bars from the pan and for easy cleanup.
- Bars are best stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.