New York Times

Chewy Pumpkin Chocolate Chip Cookie Bars

While most pumpkin cookies skew cakey, these bars are as rich and chewy as the center of a chocolate chip cookie. To counteract the added moisture from the pumpkin purée, this recipe has a few tricks up its sleeve: For starters, it completely ditches the eggs. Browning the butter does double duty, removing water while also giving the dough a deeper flavor with nutty notes. Baking the bars at a low temperature keeps the edges soft, resulting in an impossibly chewy cookie texture with a warm pumpkin spice flavor and pockets of molten chocolate.