Pumpkin Espresso Chocolate Chip Cookie Bars
With a blend of rich espresso, warm pumpkin, and gooey chocolate, these Pumpkin Espresso Chocolate Chip Cookie Bars are the perfect Fall dessert. Serve that at parties and upcoming holiday gatherings!
Servings: 16 bars
Ingredients
- 1/3 cup pumpkin blotted
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 egg
- 1.5 tsp vanilla extract
- 1.5 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1 tbsp espresso instant powder or fresh from grinder
- 2/3 cup chocolate chips
- sea salt or flaky salt for topping
Instructions
- Preheat the oven to 350F. Line a 8x8 baking dish with parchment paper or grease with butter.
- In a large bowl, whisk together pumpkin, butter, and brown sugar. Add the egg and vanilla. Mix until smooth
- Next, add the flour, salt, baking soda, baking powder, spices, and espresso powder. Stir until well combined. Fold in the chocolate chips.
- Place the dough in the lined baking dish, spreading it evenly. Sprinkle with salt.
- Bake the cookie bars for 22-25 minutes or until edges are golden brown, but center is still gooey. If you prefer a standard cookie texture, bake longer in 2 minute intervals until center is almost set.
- Allow to cool for 10-15 minutes before serving. Enjoy!