Pumpkin Chocolate Chip Cookie Bars
Inspired by techniques from Serious Eats.
Egg-free brown butter pumpkin cookie bars with dark chocolate chips.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 332 kcal |
| Protein | 3.5 g |
| Carbohydrate | 41.5 g |
| of which sugars | 23.1 g |
| of which free sugars | 22.6 g |
| Fat | 17.2 g |
| of which saturates | 10.3 g |
| Fibre | 2.9 g |
| Salt | 0.38 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Bars
- 140 g unsalted butter
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 145 g canned pumpkin purée (unsweetened)
- 215 g plain flour
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp bicarbonate of soda
- 160 g dark brown soft sugar
- 65 g caster sugar
- 2 tsp vanilla
- 210 g dark chocolate chips 170 g for the dough, 40 g for the top
- 1
Prepare. Heat the oven to 175 °C (155 °C fan) and line the 20 cm tin.
- 2
Brown. Melt the butter in a small pan and cook, stirring, about 7 min until it smells nutty and the solids turn amber. Scrape into a large bowl and whisk in the spices.
- 3
Reduce. Tip the pumpkin into the same pan and cook over medium heat, stirring, 7-9 min until darker and thick (about 95 g). Whisk into the spiced butter and cool 20 min.
- 4
Dough. Whisk both sugars and the vanilla into the pumpkin butter. Mix the flour, salt and bicarbonate of soda, fold them in, then fold in 170 g chocolate chips.
- 5
Bake. Spread in the tin, press the rest of the chips on top and bake 25-30 min, until the top looks dry and a skewer shows only melted chocolate.
- 6
Cool. Cool completely in the tin, then cut into 12.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
