We love our desserts in our house. We love our cake. We love our crisp. And, like all families (right?) we love our chocolate chip cookies. Today we’re going to show you how to make chocolate chip cookies the easy way with a dash of pumpkin in honor of the Fall Season.
We have made chocolate chip cookies quite a few times over the years. I mean, c’mon, who doesn’t like chocolate chip cookies? Ya know?!! In Greg’s family they actually bake Chocolate Chip Cookies over the Christmas Holiday every year as part of their tradition. And he gets a little fanatical about his chocolate chip cookies — you know one of those people obsessed with baking the perfect chocolate chip cookie. I remember once when CBS Sunday morning aired a segment on how to bake the perfect chocolate cookie, he then spent the next week doing additional research and on a quest to bake the perfect cookie. I think he just wanted to eat chocolate cookies all week! And I have to admit, some of them were pretty good — Not like the infamous batch 16 in that one Friends episode. Phoebe is baking chocolate chip cookies to try to recreate her Grandmother’s famous recipe when Ross accidentally stumbles across a stray cooking from the less than successful batch 16 which previously made him ill; “It’s batch 16. 16 people, get out of the way!” (As he sprints to the restroom to get sick). Spoiler Alert: — it was like 20 years ago, I feel old — Phoebe’s grandmother’s recipe turned out to be the Nestle Toll House recipe.
In my family we have always done our chocolate chip cookies a little differently. We make them in bar form. We do use the traditional Toll House recipe, like Phoebe’s Grandma, but instead of baking individual cookies we just spread all of the batter in a baking pan and put it straight in the oven. It saves A LOT of time and I think it also appeals to the O.C.D. side of our family as the cookies then cut evenly and the bars fit more easily in a container. Both these factors make life easier and make these an easier bake and take item when attending a party or social event where you need to bring a dessert to share. The only adjustment we make from the Toll House recipe is subbing in wheat flour for the white flour. It’s slightly healthier, although, c’mon, we’re talking about butter filled chocolate cookies so you might not want to eat them all in one sitting. But, also, we just like the taste better when we make them using whole wheat flour. And it’s just spread, bake and take! So easy! Just let them cool in the pan for a little while before cutting.
Just recently we found ourselves in this exact “bake and take” position and we didn’t have much time! So we just turned to our easy chocolate chip cookie bars, but this time I decided I’d add a Fall twist and make pumpkin chocolate chip cookie bars. I looked up a few recipes, but didn’t have the ingredients and so then I just turned to my favorite recipe book, Pinterest! I quickly found these pumpkin chocolate chip cookie bars from Two Peas and Their Pod that were basically what I wanted to do. I checked the pantry to confirm I had pumpkin puree and pumpkin pie spice (luckily I had already started my Fall hoarding) and then before you know it hot pumpkin chocolate chip cookie bars were coming out of the oven. Bake and take! Everyone enjoyed them, we did our part, and it didn’t require tons of work!
Here’s the easy bake and take recipe:
Easy Bake and Take Pumpkin Spice Chocolate Chip Bars
- 2 ¼ c . whole wheat flour
- 1 tsp . baking soda
- 1 tsp . salt
- 2 tsp . pumpkin pie spice
- 1 c . softened butter
- ¾ c . white sugar
- ½ c . brown sugar
- 1 egg
- 2 tsp . vanilla
- 1 c . canned pumpkin puree
- 2 c . (one 12 oz. bag) chocolate chips
Preheat oven to 350F.
Mix together dry ingredients (flour through pumpkin pie spice).
In a separate bowl, cream butter and sugars together.
Mix in egg, vanilla, and pumpkin puree.
Add in dry ingredients and mix together.
Fold in chocolate chips.
Spread in a greased 13x9 inch pan.
Cook for 30-40 minutes (test with a toothpick).
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