Go Back
Print Recipe
5 from 1 vote

Pumpkin Cookie Dough Bark

Author: Lisa Longley


  • 1/2 cup butter room temperature
  • 3/4 cup packed light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tsps vanilla extract
  • 1 cup 100% pumpkin puree
  • 2 cups all purpose flour
  • 3/4 cup mini chocolate chips
  • 3 cups semi sweet regular sized chocolate chips


  • Cream together the butter and the brown sugar until light and fluffy, about two minutes
  • Add in the cinnamon, nutmeg, cloves, and vanilla one at a time until combined.
  • Add in the pumpkin puree until fully combined.
  • Slowly add the flour a little at a time with the mixer going.
  • Stir in the 3/4 cups mini chocolate chips and store in the refrigerator until ready to use.
  • Line a 10 by 15 inch pan with wax paper. Melt 1 1/2 cups semi sweet chocolate chips until smooth. Spread over the wax paper being careful to not make it too thin, you will stay a good inch to two inches away from the edge of the pan. Let the chocolate harden completely by sticking it in the refrigerator for at least a half hour.
  • Press the cookie dough onto the hardened chocolate. Melt the remaining chocolate until smooth and spread over the cookie dough layer. Refrigerate until hard and then break apart. Store in the refrigerator in an air tight container when not eating.