Pumpkin Cookie Bars

These Pumpkin Cookie Bars are a pumpkin-spiced take on the classic Hello Dolly bar.

They've got all the good stuff: chocolate chips, coconut, pecans, and a sweet pumpkin-and-condensed-milk layer that tastes like fall in bar form.

They're chewy, gooey, and way easier to make than they look! Plus, they're the kind of easy treat that practically flies off the table at bake sales.

Ingredients

• Graham Cracker Crumbs: This creates the base of the cookies. I used Honey Maid Graham Wafer Crumbs, but you can use any brand of graham crumbs or create your own (see tip below).
• Pumpkin Spice: Use store-bought or make a substitute for pumpkin spice.
• Unsalted Butter: Used to create the crust. Substitute with vegan butter.
• Sweetened Condensed Milk: I used the Eagle brand, but any condensed milk will work. This recipe uses a lot of condensed milk, so you can't omit it entirely. Substitute with condensed coconut milk.
• Pumpkin Pie Filling: You can find canned pumpkin pie filling in the baking aisle of your grocery store. If not, substitute with plain canned pumpkin and add more pumpkin spice (to taste).
• Pecans: While these add a nice crunch to the cookies, you can substitute puffed rice cereal (i.e., Rice Krispies) instead.
• Semi-sweet Chocolate Chips: This recipe has a lot of sweet ingredients, so I prefer to use semi-sweet or dark chocolate chips. Substitute with butterscotch, caramel, toffee baking chips or vegan chocolate chips.
• Flaked Sweetened Coconut: The coconut adds texture to the cookie bars. If you can't find flaked sweetened coconut, try shredded sweetened instead.

If you like the idea of pumpkin and pecans together, try my pecan pumpkin waffles with maple pecan syrup!

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

The Magic of Chocolate and Pumpkin

It might sound like an odd pairing if you haven't tried it before, but trust me, it works beautifully.

Chocolate's slight bitterness balances pumpkin's sweetness, and warm spices tie everything together.

I've poured chocolate syrup over pumpkin crepes and pumpkin pie slices, and it always takes them to the next level. A dollop of whipped cream on top rounds it all out perfectly.

The same magic happens here, except sweetened condensed milk replaces the whipped cream.

This recipe uses an entire can of condensed milk, which is crucial to the bars' final texture. As the bars bake, the condensed milk caramelizes and binds everything together, creating that signature chewy, gooey texture.

The result is a sweet, chewy, and surprisingly addictive cookie bar. Especially when paired with a hot drink or a cold glass of milk.

What Size Baking Pan Should You Use?

I used a 9" x 13" baking pan for these pumpkin chocolate chip cookie bars.

If you don't have one, you could use a different size. Just keep in mind that the pan size may affect the thickness of the bars and the cooking time.

To find a suitable alternative to the 9" x 13" pan, check out this guide to alternative baking pan sizes by the King Arthur Baking Company.

Tips for Making Pumpkin Cookie Bars

• Lining the Pan: To make the bars easier to remove, line your baking pan with parchment paper or foil, leaving extra to hang over the sides. This creates handles you can use to lift the bars out cleanly after baking, making slicing much easier.
• Chilling for Clean Slices: If the bars are too soft to cut right out of the oven, let them cool completely at room temperature or refrigerate them for about an hour. This will firm them up, making it easier to get clean slices without the cookie sticking to your knife.
• Chilling for Texture: Some people prefer to eat these cold (straight from the fridge), as they have a firmer texture than at room temperature.
• Customize Your Layers: While this recipe uses pecans and semi-sweet chocolate, feel free to switch things up! Try almonds or hazelnuts for crunch, or swap in mini marshmallows for a sweeter variation.
• Storage: These bars keep well at room temperature for up to 5 days or in the refrigerator for up to a week. If you're making them ahead, they also freeze beautifully for up to a month. Thaw them at room temperature before serving.