Libby’s Chocolate Chip Pumpkin Cookie Bars Recipe

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This post brought to you by Libby’s. All opinions are 100% mine.

I know that for many people, pumpkin automatically makes them think of fall. Well, if you are only enjoying the deliciousness of pumpkin in the fall months, you are totally missing out! I really enjoy pumpkin, but oddly enough, I am not a fan of pumpkin pie at all. I detest it! I do, however, love to add a little Pumpkin Can in a variety of dishes year-round, like chili, mac and cheese and a ton of delicious baked goods, like the Chocolate Chip Pumpkin Cookie Bars Recipe you’ll find later on in this post.

Chocolate Chip Pumpkin Cookie Bars Recipe

It will come as no surprise to you that I absolutely love to bake. As a baker (and I certainly don’t use that term in any professional sense, my baking feet are firmly planted on the ground), I often find myself rummaging through my kitchen for ingredients for recipes I am working on…and coming up empty handed. Through years of trial and error, I’ve found that Libby’s Pumpkin can serve as a substitute for baking staples like oil and eggs. After experimenting with substitutions, I’ve found that I really love the subtle taste of pumpkin in my everyday recipes, like cookies, brownies, blondies – even waffles and pancakes!

Pumpkin is such a versatile vegetable, and it can be used in a many different sweet and savory dishes – any time of year! And pumpkin SHOULD be a part of your diet throughout the year, because it’s a superfood!


Did you know that Libby’s Pumpkin is full of fiber and Vitamin A, and is packed with Beta Carotene? When I replace eggs and oil in recipes with pumpkin puree, I am not only reducing the fat content, but I am adding nutritional content to my dishes! You can also stir a little pumpkin puree into jarred or prepared sauces to help reduce the amount of sodium in each serving.

See, I told you that pumpkin is a super food! 

 Chocolate Chip Pumpkin Cookie Bars Recipe #PumpkinCan

Chocolate Chip Pumpkin Cookie Bars Recipe


2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup softened unsalted butter
1 1/4 cups granulated sugar
1/2 a mashed banana (or 1 egg)
2 teaspoons pure vanilla extract
1 cup Libby’s canned pumpkin puree
1 12 ounce bag of milk chocolate chips, or dark chocolate chips

Chocolate Chip Pumpkin Cookie Bars Recipe


Preheat your oven to 350 degrees. Spray a 9-by-13-inch baking dish with non-stick cooking spray.

Beat together cream banana, butter and sugar until it reaches a creamy consistency. Then beat in the vanilla, baking soda and salt. Beat in pumpkin puree until you have a light and fluffy dough. It will resemble a mousse and don’t be afraid to taste it; there’s no raw eggs, so it is safe to eat!

Chocolate Chip Pumpkin Cookie Bars Recipe

Add in flour and beat at low speed until you have a soft, smooth dough. Stir in chocolate chips.

Your batter will be too thick to pour into your greased baking dish, so you will have to spread it until it’s even. Bake at 350 degrees for 35-40 minutes. I stopped mine at 35 minutes and used a toothpick (insert it in the middle) to check done-ness.  Your toothpick should come out clean with maybe a crumb or two.

You can either set the baking dish on a wire rack to cool or move to the refrigerator to set quickly.

Tip: I always refrigerate brownies, bars and breads before cutting and serving so that they are easier to cut and hold their shape for presentation. I also used a CutCo paring knife to cut them into bars – that’s how I got that super sharp edge!


These Chocolate Chip Pumpkin Cookie Bars are full of good stuff: pumpkin, banana, dark chocolate – you’re getting a nice dose of antioxidants from the dark chocolate, potassium from the bananas and Beta Carotene, Vitamin A and fiber from the pumpkin.

Healthy Tip: You can even substitute applesauce or coconut oil for the butter if you like, but it might change the consistency of the cookie bars, so I suggest halving this recipe if you are going to do so to see how they turn out.

Go check out the Pumpkin Can website where you can share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes!

Make sure to like Libby’s on Facebook, follow Libby’s on Twitter and Libby’s on Pinterest to find delicious, creative ideas for enjoying the benefits of pumpkin year-round!

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  1. says

    I never thought to use the Libby’s Pumpkin Filling for anything other than pie! These looks so yummy and the giant chocolate chips are calling my name.

  2. says

    I just got a container of pumpkin out of the freezer and had no idea what I was going to do with it, but it needs to be used up. When I figure out what I can use as a sweetner, I am going to try this.

    • Barbara says

      Try using MONK sweetner instead of sugar; you’ll have sweetness without the calories. Or, do a 1/2 sugar and 1/2 MONK. And…you can also add in organic raw honey.

  3. says

    I craved pumpkin SO MUCH while pregnant last year. I haven’t really had any since Thanksgiving though. I need to grab a can and make these cookie bars!

  4. says

    I’ve been trying to use pumpkin more throughout the year, too. I love it and you’re right – it adds so much flavor and Vitamin A to foods! Definitely pinning your pumpkin cookie bars for later (I’ve got an extra can of pumpkin to use for them, woo!)

  5. says

    I guess it’s really true. Chocolate chips go with anything. That looks really delicious and I am sure the chocolate chips made them even better

  6. says

    I love pumpkin. And you are right, I think fall when I hear it. Which is a good thing when you live in a hot state. I have a can of pumpkin in the cabinet now. I think I’ll put it to good use.

  7. says

    Mmmmmm…..nom nom nom!!!!! I totally just licked my screen! I love pumpkin ANY time of year and you’re right! If people aren’t using it year round, they’re missing out! I often substitute pumpkin for oil and eggs in muffin recipes. I have one favorite recipe that I make and all it is is boxed cake mix and a can of pumpkin. Makes the most moist and delicious muffins EVER! These bars looooook sooooo delish!!

  8. says

    I usually don’t think of having pumpkin anything other than in the Fall, but I really do love it and should make more with it year round. Those cookie bars look awesome; I’ll have to break the mold and make them now, in Spring! :) Thanks for the great recipe!

  9. says

    Visiting from Saturday Night Fever. I love baking with pumpkin and these look delicious. I co-host Sweet and Savoury Sunday and would for you to stop by and share these and other recipes with us when the party goes live tonight . Have a great day!

  10. says

    Yum! My two favorite flavors, and I have one can of pumpkin leftover from winter baking. Can’t wait to try these.

  11. says

    Goodness what a heavenly pumpkin dessert. These bars look so good…I cannot image how delicious they are!

    Passing by from Two Cup :) Have a wonderful day.

  12. says

    I’m just going to give you a big right on!. I like pumpkin, but not pumpkin pie all that much. My favorite thing to combine with pumpkin is chocolate. These bars look good!
    Thank you for linking them with See Ya in the Gumbo.

  13. Ann says

    Your recipe says 1 cup of butter, but your pic shows one stick, which is 1/2 cup. I just made the recipe with one cup and they seem too soft and greasy.

  14. Thomas Carroll says

    Pumpkin is rich in fiber, minerals and vitamins, it is also an amazing natural skin treatment. Share with you health benefits of pumpkins:

  15. Char Finamore says

    Delicious – but I did add 2 tsp. of pumpkin pie spice. Otherwise I think they would taste like a chocolate chip bare cookie and you would not appreciate the pumpkin. :)

  16. Andrea says

    These bars are fantastic! The pairing of dark or semisweet chocolate with pumpkin is heavenly and far underutilized. I did make the following modifications:
    Add 1 tsp. pumpkin pie spice
    Divide chocolate chips. Add 1 cup to batter and bake as directed. Remove from oven amd immediately sprinkle remaining 1 cup chips over bars. Wait 5 minutes, then spread melted chocolate chips. Cool completely to serve.
    Perfection. Thanks!

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