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Cinnamon Swirl Chocolate Chip Pumpkin Bars. These cookie bars are made with nutty browned butter, sweet pumpkin butter, cinnamon, nutmeg, and chocolate chips. Chunks of cinnamon melt into wonderful swirls throughout the bars. They’re just scrumptious! The pumpkin butter keeps these cookie bars incredibly flavorful, doughy, sweet, salty, and delicious. They’re great to bake throughout the fall and into the holiday season, too!
My mom has always been the baker in the family. She’d occasionally cook dinner growing up, but more often than not, we usually had dessert figured out before dinner was even put into motion! Things are, of course, very different now, but back then, my mom’s baking became even more special in the fall. She was never someone who baked with pumpkin or apples, but her chocolate chip cookie bars and oatmeal chocolate chip cookies are famous among family and friends!
No one makes those recipes just as delicious as she does! But it’s because of my mom that I’m so picky about my cookie recipes.
They have to be just the right cookie, which for me means a doughy center with lots of chocolate chips and crinkles on top. Almost like a brownie, with just set edges that are not dry!
This is how my mom baked her cookies, so I love it! Pumpkin cookies can be tricky, but these are perfect!
Using pumpkin butter is undoubtedly the key to a great baked pumpkin recipe. It’s more concentrated than pumpkin puree. It’s cooked down, and the excess moisture is removed. It has the best pumpkin flavor and texture, especially for baking!
Most importantly, I find that using pumpkin butter rather than pumpkin puree results in a cookie that isn’t cakey. I don’t love cakey cookies.
These took me days to perfect, but I now have the perfect pumpkin cookie bars to share with you all!!
These are the yummiest!
Here are the Details to Know
Ingredients
- brown sugar
- salted butter
- cinnamon
- pumpkin butter
- an egg
- vanilla extract
- flour
- baking soda
- nutmeg
- salt
- chocolate chips
Handy Tools
- stand mixer or hand mixer
- mixing bowl
- medium skillet
Step 1: make the cinnamon swirl
This cinnamon swirl is also what makes these pumpkin bars so special. It’s brown sugar mixed with butter and cinnamon—exactly what you’d roll a cinnamon roll up with, which is where I drew my inspiration!
I adore cinnamon rolls in the fall and throughout the holidays!
Next, crumble the cinnamon mixture into chunks and freeze. It’s not fancy at all, but it adds a unique sweetness to this cookie.
Step 2: make the cookie dough
While the cinnamon chunks freeze, make the cookies.
Start by browning the butter. This gives the cookie the flavor of browned butter and gives it a great texture too.
I know it’s an extra step, but I always say take the time to do it! Browning the butter adds a nuttiness that’s worth the extra step.
To the butter add the pumpkin butter, brown sugar, an egg, and vanilla. Mix together, and add the dry ingredients – flour, baking soda, cinnamon, nutmeg and salt.
Step 3: swirl and bake.
At this point, the cinnamon chunks should be frozen and ready to use. Mix them into the cookie dough along with the chocolate chips. Spread the dough out into a baking dish.
Bake until they’re barely set on the edges and gooey in the center. A little underdone is best!
There’s nothing too fancy here, but the result is a perfectly chewy pumpkin cookie bar with rich notes of cinnamon and vanilla.
We couldn’t love these pumpkin cookie bars more. The cinnamon swirl really makes them special. We hope you guys love them just as much as we do!
These are certainly the cookie bars to make throughout the fall season. They’re perfect for Halloween and Thanksgiving! I’m so excited for you to try them!
Looking for other fall cookie recipes? Here are a few ideas:
Chewy Frosted Cinnamon Swirl Snickerdoodles
Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies
Chewy Brown Butter Pretzel Pecan Cookies
Soft Gingerbread Latte Cookies with Brown Butter Icing
Lastly, if you make these Cinnamon Swirl Chocolate Chip Pumpkin Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Swirl Chocolate Chip Pumpkin Cookie Bars
Servings: 24 bars
Calories Per Serving: 166 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cinnamon Swirl
- 1/2 cup brown sugar
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons cinnamon
Pumpkin Cookie Bars
- 2 sticks (1 cup) salted butter
- 1/2 cup pumpkin butter
- 1 cup brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 -1 cup semi-sweet chocolate chips
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, and cinnamon. Line a small baking sheet with parchment paper. Crumble/tear the cinnamon mix over the baking sheet, creating small chunks. Freeze for 10 minutes until firm.3. To make the cookies. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Remove from the heat. Pour the brown butter into a mixing bowl.4. To the butter, add the brown sugar, pumpkin butter, egg, and vanilla. Beat until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt. Fold in the chocolate chips and 2/3rds of the cinnamon chunks.5. Spread the dough into the prepared dish. Press the remaining cinnamon chunks into the dough. Bake for 22-25 minutes, until the edges are just set and the center is still doughy. Let cool6. Cut into bars, snack, and enjoy!
Made these over the weekend and am in LOVE! They’re sooooo good! Not to mention that now I’ve got some home made pumpkin butter to use for my coffee, sourdough toast and this weekend to make your soft pumpkin sugar cookies.
Hey Stephanie,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
These were amazing, they did take a little longer to bake though, but all in all, an amazing fall treat 🙂
Hey Xenia,
Awesome!! Love to hear this recipe turned out nicely for you, thanks for making it! Hope you are enjoying fall! XxT
Just made these and they are delicious! Perfect Fall cookie to bring somewhere and easy to make. A delicious combo of pumpkin, chocolate chip, cinnamon and brown butter.
Hey Nicole,
Love to hear that this recipe turned out well for you, thanks for sharing your notes! Have a great fall weekend! xT
How do I store this and for how long?
Hey Summer,
You can store these in an airtight container for up to 1 week. Please let me know if you have any other questions! xT
Any thoughts on the ability to half this? Specifically wondering if I could make it in an 8×8 pan.
Hi Sarah,
I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
How you’re having a swell day.
These look and sound fantastic. Have you ever just made regular cookies with this recipe? I’d like to try that.
Hey Janet,
Thanks so much! So sorry, I have not, but here are some cookie recipes that you might enjoy:
https://www.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies/
https://www.halfbakedharvest.com/pumpkin-oatmeal-chocolate-chip-cookies/
https://www.halfbakedharvest.com/pumpkin-oatmeal-latte-cookies/
I hope this helps! Please let me know if you have any other questions! xT
Can you substitute plain pumpkin for the pumpkin butter?
Hey Ann,
That should be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
I have never heard of pumpkin butter, where can you buy it?
Hey Jacqueline,
You should be able to find it at your local grocery store, if not, I have a recipe:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xT
Butter amount not clear – is it 2 sticks (1 cup) or 1.5 sticks (3/4 cup). Thank you for clarifying!
Hey Tricia,
So sorry about that, it’s 2 sticks of butter (1 cup). Please let me know if you give this recipe a try! xT
These look pretty thin – are they supposed to be like a cookie? To me, a “bar” is more like a brownie or blondie thickness, but I don’t think these are. I wish there was a side view to see before I try to make them.
Isn’t this the same recipe as your Brown Butter Cinnamon Swirl Snickerdoodle Blondies ?
Never heard of pumpkin butter
Hi there,
You can find my recipe for pumpkin butter here:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
Please let me know if you have any other questions! xT
Where do you find pumpkin butter?
Hi Lori,
Most local grocery stores should carry it, especially this time of year, but I also have a homemade recipe located here:
https://www.halfbakedharvest.com/6-ingredient-spiced-pumpkin-butter/
I hope this helps! xT
Storage advice? Do these need to stay refridgerated or can they keep out at room temperature for a few days?
Hey Keri,
These are great stored in an airtight container at room temp:) Please let me know if you have any other questions! Xx
Can you use store bought pumpkin butter?
Hey Celina,
Totally, that will be just fine for you to use! I hope you love this recipe! xT
2 sticks is 1 cup…should it be 3/4 cup (1.5 sticks)?
I just noticed that too! Definitely need clarification.
Hi Susan,
It’s 2 stick of butter:) Please let me know if you give this recipe a try! xT
Same question.
Why does an error like this deserve a 5 star rating? Quite the opposite.
Agree. This is a pretty serious error and doesn’t deserve a 5 star rating.
My theory is that (in total) the recipe requires 2 sticks of butter: 1-1/2 for the bar and 1/2 a stick for the cinnamon swirl. 🎃
Hey Charlynne,
Sorry for any confusion! It’s 2 sticks (1 cup) of butter. I hope you love this recipe! xT