Pumpkin Cookie Bars with Chocolate Chips

These sticky sweet bars have a hint of pumpkin spice flavour.

4.85 from 13 votes

Created By: Shareba

PREPARATION TIME 10

COOK TIME 30

TOTAL TIME 40

COURSE Snack

CUISINE American

SERVINGS 24 small bars

CALORIES 264

Preheat oven to 350ºF if using a metal baking pan, or 325ºF (160ºC) if using a glass dish.
Line a 13 x 9" (3.5 L) baking pan with parchment paper, leaving enough excess paper on the sides to use as handles.
In a bowl, combine graham crumbs with pumpkin spice and butter. Stir until the mixture looks like wet sand.
Press the mixture evenly onto the parchment-lined baking pan with a spatula.
In another bowl, combine the condensed milk with the pumpkin pie filling. Then pour the mixture evenly over crumb crust. Tilt the pan to get an even coating.
Randomly sprinkle pecans, chocolate chips and coconut over the condensed milk layer, then press the toppings down firmly with the flat side of a spatula.
Bake in preheated oven for 25-30 minutes, or until lightly browned.
Set the pan on a wire rack and allow to cool thoroughly.
Use the parchment paper "handles" to lift the cookie out of the pan, and place it on a cutting board. Cut into bars and store loosely covered at room temperature.

If you're making these pumpkin cookie bars for someone who has a nut allergy, substitute the pecans for pumpkin seeds.

Please read the blog post for detailed tips and explanations.

Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.

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