Whole Wheat Chocolate Chip Pumpkin Cookie Bars
You guys, I am sorry.
Sorry for posting a pumpkin recipe on September 10th.
I truly had every intention of waiting. To wait until at least the first day of fall, September 22. I wanted to live out every last bit of summer and flood your brains with apple recipes.
But then I opened a can of pumpkin. Which I have been stockpiling all year. I have a total of eighteen cans of pumpkin delivered to me from Amazon. It’s kind of an awesome thing.
It was all down hill from there. Pumpkin is one of my favorites and once the can was opened (so to speak) it is almost impossible for me to resist!
I haven’t gotten to the point where pumpkin has taken over my kitchen, but believe me it will be coming.
Besides, there is no room in the kitchen for pumpkin right now because lately I have been going apple crazy. It’s insane…..
And also very delicious.
But back to these cookies.
They just happened. If there is one dessert I am asked to make over and over and over again it’s chocolate chip cookies. I know, I mean I have made so many desserts and yet everyone still favors chocolate chip cookies?!? It’s crazy, but they do. So finally over the weekend I just gave in. Except just as I was grabbing the flour for the cookies, those orange cans of pumpkin caught the corner of my eye.
Oh yeah, I did not even need to think another millisecond about it.
It. Was. Happening.
I was going to trick them all.
And I did…
Until little Asher decided to blurt out that we added pumpkin and the boys basically spit out their cookies right then and there. Cookies that not two minutes earlier they had said were awesome. I mean seriously? Such losers.
The rest of us agree, the cookies are incredible and so doughy. Almost cookie dough, but not, it’s awesome. My goal was to not have a cakey cookie. I hate cakey cookies, which is why I went for a cookie bar. They are much easier to keep doughy and not cakey. . The key to these is to not over bake, if they get even the slightest bit over baked you’ll get some cakeiness.
The best part about these is that they are truly a trickster cookie. You will fool everyone that tucked into these tasty little tidbits are a totally healthy fruit (yes pumpkins are a fruit). That is as long as you guys don’t have a little blabber-mouth on your hands!
Plus, not only do they taste awesome (just like you favorite cookies), but by adding the pumpkin you can cut down on the sugar. Couple that with the whole wheat pastry flour and you get a much healthier version of the traditional chocolate chip cookie. Which is always a win for everyone!
Unless of course, you are teenage boys who could care less about whether food is healthy or not – sneak it in!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Whole Wheat Chocolate Chip Pumpkin Cookie Bars
By halfbakedharvest
Course: Dessert, Snack
Cuisine: American
Keyword: cookie bars, whole wheat
The best part about these is that they are truly a trickster cookie. You will fool everyone that tucked into these tasty little tidbits are a totally healthy fruit (yes pumpkins are a fruit). That is as long as you guys don't have a little blabber-mouth on your hands!
Ingredients
- 3 1/4 cups + 1/8 cup whole wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons water
- 1 cup unsalted butter softened, 2 sticks
- 1/2 cup pure pumpkin puree
- 1/4 cup granulated sugar increase to 1/2 cup for a sweeter cookie bar
- 3/4 cup packed brown sugar increase to 1 cup for a sweeter cookie bar
- 1 tablespoon vanilla extract
- 3 eggs
- 2 1/2 cups semi-sweet chocolate chips less or more depending on your taste
Instructions
-
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan or line with parchment paper.
-
Combine the whole wheat pastry flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add in the pumpkin, beat well. Add the eggs one at a time, beating well after each egg. Gradually beat in the flour mixture and the 2 teaspoons of water. Stir in 2 cups of chocolate chips and then ad more to your liking.
-
Spread the dough out into the prepared pan. Bake for 18 to 25 minutes, just until set in the center. Don't over-bake because bars will firm up as they cool, if anything undercook. If the cookies get too cooked they will become cakey. Allow to cool completely before cutting into bars.
Let the fall baking begin!
Oh and if you’re looking to find out a little more about me head on over to Rachel Cooks and check out my Day in the Life Interview!
Comments are closed.
Pinned! They look incredible. And chewy, not cakey, the way pumpkin can tend to make things. Not a fan so much when bars get cakey. Or cakey cookies. I love that you kept the chew factor. And pumpkin on 9/10 – well, my first pumpkin recipe of the season is today too!
Thanks Averie! Your vegan chocolate chip pumpkin muffins are killer….as always! Yay for pumpkin season!
Tieghan, your post has me re-evaluating pumpkin recipes in September. I was really thinking it should be reserved for apples and pumpkin for October. But, when there’s an itch…you’ve gotta scratch it! These pumpkin chocolate chip cookie bars look phenomenally good! Perfectly ooey-gooey and not cakey. Thanks for sharing, girl. Pinning!
Awe, thank you so much!! You are so sweet, Stacey!! Thanks for the pinterest love too! Oh and trust me, I have lots of apple recipes coming!
First, I’m glad I’m not the only one stockpiling pumpkin! There was that shortage a few years ago…anyway, I love bar cookies and pumpkin, so I’m definitely pinning and trying this! Thank you for sharing, even in September!
Christy @ Creating a Beautiful Life
Thanks Christy!
Chewy pumpkin cookies for the win. These are awesome!!
Thank you for the fabulous recipe. Pinned! 🙂
Thanks Abbie!
These looks so good! And I’m not even a (gasp!) fan of pumpkin. But I can imagine it makes these cookies a billion times more moist and chewy.
Yup, you would be right! To be honest there is truly no pumpkin flavor in these at all, which is what I was going for!
Thanks Ruthy!
It’s never too early for pumpkin! These look awesome – pinning!
Thanks Eva!
Tieghan what in the world do you do with all this food?! I’d be 500lbs if I lived in your house… not that I’d complain or anything 😉
Gorgeous pics as always, and bc this recipe looks sooooo good, I’ll forgive you for the early pumpkin-ness lol
LOL! I have a big family with lost of friends! It all gets eaten and then some!
Thanks Christine!
I like the sound of the pumpkin n these and just look at all of those chocolate chips!
Thanks Kevin! Gotta load up on the chocolate chips!
Ok, seriously. I am so freaking jealous of your pumpkin stock pile. We have about 4 cans total from people who have sent us care packages. Trying to use them wisely 😉
Oh man, only 4! Yikes, that would last me only 4 days! LOL!
Thanks Sophie! Hope you use those can in the best way possible!
Don’t be sorry!!! I’m SOOO ready for pumpkin. I have a feeling I’m gonna go pumpkin crazy this year…starting with these!
Thanks Steph! Nothing wrong with pumpkin crazy!
Don’t be sorry for a second, these look delicious! Bring on the pumpkin season!!
Thanks Kelley! I could not be more excited!
It’s pumpkin fever these days… and I love it! These bars look incredible, T!
I know, right?!? Thanks Ashley!
It’s never too early for pumpkin! And these look perfect for packing in a school lunch.
Oh they are!! Thanks Becky!
This is another TOTALLY amazing healthy recipe! LOVE it!
Thanks Sophia!
Those look scrumptious! I love this time of year with all the pumpkin recipes 🙂
Happy Blogging!
Happy Valley Chow
Thank you!! This time of year and all pumpkin pumpkin recipes are the best!
They look so fudgy and good..yum! Pinning and saving.
Thanks Laura!
These look gooooooooood! I would substitute butter for avocado and coconut oil and see how they turn out. Just can’t help it to run away from a lot of butter.:)
Oh let me know how that works!
Yes please! Sign me up for one pan of these shipped to Chicago : )
Hah! Will do!
I am glad you didn’t wait any longer to post this recipe! These pumpkin cookie bars look so fudgy and plain perfect.
Thanks Nicole!
Absolutely gorgeous and perfect star studded cookies 🙂
Pumpkin idea is a fabulous one.
Can’t wait to try them tonight 🙂
Thank you! Hope you LOVE them! Let me know!
Don’t ever be sorry for pumpkin. These cookie bars make me very happy. 🙂
Yeah! So happy to make you happy! Pumpkin rules!
Gorgeous! As always I’m in love with your pictures! These bars look so chewy and soft and I’d love to sink my teeth in them right now. I feel the same way about cooking with pumpkin…not…ready..yet. 😉
Thanks Tina!
I need to try making a vegan version of these. I am obsessed with ALL things pumpkin right now…or really anytime ;).
Thanks Hannah! Let me know how the vegan version turns out!
I was waiiiiiting for you to bust out the pumpkin recipes. Woo hoo!!
Haha! HAppy you are into the pumpkin! Thanks Todd!
Lol too funny, I forgive you for posting pumpkin on the 10th because these bars look fab!
Thanks Laura!
Well these bars look so fabulous no matter what the date is!!
Thanks Julie!!
Chocolate chip cookies are always the biggest hit and the pumpkin is such a great addition!
Thanks Gaby! Cookie are truly always a winner with everyone!
The fudgy centers of these *swoon* I MUST have them!
Thanks Dorothy!
Girl, the last thing you need to do is apologize for these bars… they look amaaaaazing. Never too early for pumpkin. Especially in the form of cookie bars! 🙂
Thanks Erin!!
These look great and I am making them tonight! Two questions for you – have you tried subbing anything more low-cal for the butter? And, I already have some regular WW flour, that should be fine in place of the pastry flour right?
Thanks! Excited to see how they turn out 🙂
Hi Kristen, I actually already reduced the butter by half (that is were the pumpkin came in). The only thing I would possible try doing is going down to 1 stick of butter and upping the pumpkin to 3/4 cup. But I honestly have no idea how they would turn out. If you only have WW flour I would use half WW and half all-purpose. If you use all WW the bars will probably come out very dense.
Good luck and I hope you LOVE these!
Makes sense! Thanks for the quick response!
These just came out of the oven and smell heavenly. They look to be thicker than the ones in your photo though. Can’t wait to try one!
Oh, I hope you LOVE them! Le me know!
So these did come out thicker (I think I cooked them too long) or used too small a pan but it was 9×13. BUT they are fantastic! Next time I will use a bigger pan and less cooking time.
So happy you are loving them, Kathy!!!
These sound great! And, happily for me, don’t use oil like so many pumpkin bar recipes! I’m excited to see how these turn out using WW pastry flour!! Thanks!!
Thanks Pam! Hope you love these!!
these sound delish!
Thanks Dina!
Pumpkin baking hasn’t started yet in my house… but these might have to be the first thing I make with pumpkin this year, they look awesome!
Thanks Julia!
I hate cakey cookies too..these sound perfect!
Thank you!
This has to be all about bake time. I baked 20 minutes and let them cool. When I cut them they seemed like raw dough still. I had to put them back in. The second time they came out risen to double the height of your pic and cakey. They are still very good, but more cakey than I wanted.
Hi Natalie, these are definitely all about the bake time. You cannot over bake them or the will turn out cakey. Better to underbake than overbake. Glad you are still enjoying them, but I am sorry they we not exactly what you were hopping for! Hope you give them another try!
Thanks for making these!
Hi Tieghan! These bars look so gooooood. 🙂 I was wondering though, is that really the amount of flour needed? Over 3 cups of flour to 3/4 cup butter seems like an awful lot. I hope to try these sometime this fall, and if I do, I’ll let you know how they turn out. 🙂
Joy! Yup, that is the right amount of flour. The pumpkin makes up for the reduced butter in the recipe. Hope you loves these!!
Stumbled across these when I was trying to find a recipe for a potluck. I was out of regular flour but had plenty of whole wheat pastry flour and always have pumpkin on hand. It’s never too early for pumpkin recipes!
Oh I hope you loved them! Thanks Shelley!
Just curious. Are you using half sticks of butter? I tried to make these and mine turned out REALLY dry and twice the height of yours and I was uber conscious of cooking time. You have 3/4 cups butter listed but say that is 1 1/2 sticks? I use 1/2 cup sticks………….
Thanks!
Hey Lins! This is a HUGE typo on my part and I cannot believe no one said anything sooner. I have had tons of people make these and love them, but they must of used 1 1/2 sticks of butter instead of the 3/4 cups. The recipe needs 1 1/2 sticks of butter, which is 1 1/2 cups butter. I am so incredibly sorry!! I have fixed the recipe and thank you for letting me know!
Hope you give them and another try and love them! Thanks Again!
Still confused about the butter…. is it 1 and 1/2 sticks or 1 and 1/2 cups…?
Hi Kamille.
Sorry for all the confusion. I have doubled check my original recipe and it is 2 sticks of butter (1 cup). Let me know if you have any other questions and I hope you love these!
Oh no! Mine turned out totally cakey! I must have cooked them too long. After 18 minutes I added another 2 because they looked like they needed it but apparently they didn’t. But even with that they were still awesome! The flavour is great and we have been having them with coffee in the morning. I guess this just means I will have to try again… and no one is complaining about that!!
Can i sub the pumpkin?
Hi! You can just leave the pumpkin out. Don’t replace it with anything. Hope you love these!
In case anyone is wondering, I did the nutrition fact math! Not too bad, especially if you cut into 24 bars!!
For entire recipe:
Calories 6,783
Calories from Fat 3252
Total Fat 361 g
Total Carbohydrates 840 g
Dietary Fiber 44 g
Sugars 443 g
Protein 62 g
Hi! What is the substitute for whole wheat pastry flour?
Use all-purpose flour. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
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