Pumpkin Chocolate Chip Cookie Bars 🎃🍪 (recipe makes an 8x8 pan) Ingredients: 10 tbsp (140g) unsalted butter (brown it) ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar ⅓ cup (80g) canned pumpkin purée, lightly blotted *spread on a plate and blot with a paper towel 3-4 times. it should be 70g after blotting. 1 egg yolk, room temp 1½ tsp vanilla extract 1½ cups (190g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ¼ tsp baking powder ¼ tsp baking soda 1 tsp pumpkin pie spice ½ tsp salt ¾ cup chocolate chips/chunks (+ more for topping!) Instructions: In a saucepan, brown the butter over medium heat. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!) Cool for about 10 minutes. Preheat oven to 350°F and line/grease an 8x8 pan. Mix the slightly cooled brown butter and both sugars together. Mix in the pumpkin, egg yolk, and vanilla until smooth. *blotting the pumpkin removes some of its moisture & helps prevent the bars from becoming cakey. don’t skip it! In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. Do not over mix. Spread cookie dough into the prepared pan. Add more chocolate chips/chunks on top. Bake for 25-30 minutes until set. Center should still be a little soft but not like wet batter. Let it cool. Enjoy! #bakingrecipe #cookiebars #pumpkin #pumpkincookies #fallrecipes — @audreybakes TikTok