Best 7 Pumpkin Chocolate Chip Oatmeal Cookie Bars Recipes

PUMPKIN CHOCOLATE CHIP OATMEAL BARS

Steps:

• Preheat oven to 350° F.
• Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (this will help you remove the bars more easily later)
• To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
• To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. Whisk together until combined.
• Slowly add the wet ingredients to dry ingredients. Fold in the chocolate chunks.
• Add oatmeal mixture to prepared 9″ x 9″ baking dish.
• Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean.
• Serve!

PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
• Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
• Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
• In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
• Stir in pecans.
• Add wet ingredients to dry and stir until combined.
• Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
• Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
• When cool slice width wise into 1/2 inch strips and then in half length wise.
• Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes
• Remove from oven and let cool slightly. Dust with powdered sugar.
• Allow the cookies to cool completely and enjoy!

NO-BAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

PUMPKIN-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
• Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.

EASY CHOCOLATE CHIP PUMPKIN BARS

Steps:

• In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2 cups chocolate chips. Transfer to a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!