Pumpkin Chocolate Chip M&M Cookies Bars

Sharing the best M&M Cookies today! My Pumpkin Chocolate Chip M&M Cookie Bars are perfect for your upcoming parties! Nice and easy to transport and everyone loves them!

M&M Cookies

It’s no secret that kids and adults love colorful m and m cookies. They’re appealing to everyone. You’ll love this slight pumpkin flavored cookie bar with colorful M&M’s on top.

Be sure to try my Nutella Butter Cookie Bars too! Follow Picky Palate on Instagram for daily recipe inspiration.

Ingredients For Chocolate Chip M&M Cookies

• salted butter– I generally use salted butter for my cooking and baking recipes. Unsalted is fine too.
• granulated sugar– This fine sugar adds to the sweetness of the cookie bars.
• light brown sugar– You’ll see light and dark brown sugar available when shopping for brown sugar. I use light for this recipe.
• large eggs– For consistency, I use large eggs for all of my cooking and baking.
• pure vanilla extract– For best tasting results use pure vanilla extract. It’s a little more pricy, but worth the better flavor.
• pumpkin puree– Make sure you get pumpkin puree and not pumpkin pie filling. They’re usually next to each other at the grocery store.
• all-purpose flour– All-purpose flour is the main dry ingredient for these cookies.
• Vanilla Instant Pudding Mix– Find the instant pudding mixes near the cake mixes.
• kosher salt- Kosher salt is a coarse salt often used in cooking and baking. I prefer it.
• baking soda– Baking soda helps rise the cookies during baking.
• white chocolate chips– You can choose any of your favorite chocolate chip for this recipe.
• mini M&M’s– Find the mini M&M’s in the baking section or candy isle.

How To Make Pumpkin Chocolate Chip M&M Cookie Bars

1. Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper.
2. Place butter and sugars into a large mixing bowl, beating until well combined, a good 90 seconds. Stir in eggs and vanilla mixing until well combined. Stir in pumpkin puree next. Slowly add flour, pudding mix, salt and baking soda, still until dough starts to form. Add chocolate chips, stirring gently. Transfer dough to baking dish and press evenly. Sprinkle mini M&M’s evenly over top pressing gently once they’re all on dough. Bake for 40-45 minutes, until baked through. Let cool completely before cutting into squares.

Once butter and sugars are creamed add the eggs and vanilla, mixing well.

Stir in your pumpkin puree next! I usually get Libby’s or the Trader Joe’s canned pumpkin.

Dry ingredients up next! Give a gentle stir until dough comes together.

Transfer dough to a parchment lined 9 x 13 inch baking dish.

Top dough with a nice layer of mini M&M’s and bake for 40-45 minutes, until center is baked through.

How To Serve M&M Cookie Bars

These cookie bars are perfect served in squares by themselves, or served warm with a scoop of vanilla ice cream.

Can I Freeze Cookie Bars?

Yes, cookie bars can be frozen. Wait until bars are completely cooled and place the squares in an airtight container, in freezer for up to 3-4 months.

Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.