#Pumpkin chocolate chip cookie bars how to

Remove cookie bars from the oven and sprinkle with coarse sea salt (if desired).Īllow cookie bars to cool at least 15 minutes before slicing and serving. Bake 25 to 30 minutes, or until the edges begin turning golden-brown.

Spread the pumpkin cookie dough into an even layer in the parchment-lined pan. Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper. Pour the flour mixture into the mixer with the wet mixture and beat until a thick, sticky dough forms.Ĭover with plastic wrap and refrigerate at least 15 minutes. In a separate bowl, combine the remaining ingredients (GF all-purpose flour, baking powder, baking soda, sea salt, pumpkin spice seasoning, and chocolate chips). Beat until ingredients are well-combined.

Let’s bake a batch! How to Make Gluten-Free Pumpkin Cookie Bars:Ĭream together the ghee (or butter), coconut sugar, pure maple syrup, pumpkin, and vanilla extract in a stand mixer (or use a mixing bowl with an electric hand mixer).

You’d never know they are gluten-free and contain no processed sugar. Made with coconut sugar and gluten-free all-purpose flour, these pumpkin cookie bars are perfect for sharing with those who may or may not have dietary restrictions. These pumpkin cookie bars are great for sharing with loved ones regardless of the time of year (in my humble opinion), but are particularly great during the chilly fall and winter months when we all seem to crave a warmly-spiced pumpkin treat! Planning on attending any fall or holiday-inspired potlucks or cookie exchanges?ĭo you make holiday treats as gifts for friends? Or are you simply always game for a delicious pumpkin spice cookie treat? Enjoy them with friends and family during the fall and winter months! Gluten-free pumpkin cookie bars made with coconut sugar are a delightful melt-in-your-mouth treat.

#Pumpkin chocolate chip cookie bars how to