Pumpkin Oatmeal Chocolate Chip Cookie Bars

Meet your dream fall dessert: a warm chocolate chip cookie bar full of puddles of melty chocolate chips, chewy oats, and warm pumpkin spice. They’re perfectly moist and gooey, but with a boost of nutrition and texture from the oats and canned pumpkin. They technically serve 16, but I doubt you’ll be able to stop at one! If you’re gluten free, feel free to use a 1:1 GF all purpose flour.

Let’s Make It!

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper and spray with non-stick cooking spray.

Measure out the pumpkin puree and place it onto a paper towel. Wrap the towel around the pumpkin and gently squeeze it over the sink to remove some of the liquid. Once it stops dripping, you’re good to go! (The drained pumpkin puree will measure out to 1/3 cup.)

To a mixing bowl, add the drained pumpkin puree, melted butter, coconut sugar, egg yolk, vanilla, and pumpkin pie spice. Whisk until thoroughly combined.

In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt.

Add the dry ingredients to the wet ingredients and use a rubber spatula to fold them together. (Do not overmix.) Fold in 3/4 cup of the chocolate chips.

Pour the batter into the parchment-lined pan and smooth the top with a spatula. Sprinkle the remaining 1⁄4 cup of chocolate chips evenly on top. Bake for 22-24 minutes until a tester comes out with just a few moist crumbs attached. (Do not overbake these bars; we want them to be gooey!)

Let the bars cool for 15 minutes before slicing into 16 bars, then top with flakey salt if desired. Enjoy!

Photography by Angelica Oles.