Pecan Pumpkin Cookie Bars
Pumpkin cookies are combined with toasted pecans in this easy cookie bar recipe! Baked in a 7x11-inch baking dish with no chill time needed. Soft and fudgy cookies dappled with pumpkin pie spices!
Servings: 12 bars
Calories: 321kcal
Equipment
- 7x11-inch baking dish
Ingredients
- ¾ cup unsalted butter 1 ½ sticks butter
- 1 cup pecan halves
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 large egg yolk
- 2 ¼ cups all-purpose flour
- ¾ teaspoons baking soda
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- ½ teapsoon ground ginger
- ½ teapsoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a greased 7x11-inch casserole dish with parchment paper.
- Start by melting the butter in a skillet or sauce pot. Slice the butter then add it to a medium pot over medium heat, stirring as needed. Once melted, remove from heat and pour the melted butter into a mixing bowl.
- To the same skillet add the pecans. Cook over medium heat, stirring frequently, until they are deepened in color and smell toasted. Set aside.
- In the mixing bowl with the (now slightly cooled) melted butter, stir in the brown sugar, granulated sugar, and pumpkin puree. Stir until well combined. Whisk in the egg yolk, stirring continuously until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and pumpkin pie spice. Add half of this to the wet ingredients, stirring until well combined. Stir in the remaining flour mixture.
- Fold in the toasted pecans. Transfer the cookie dough to the 7x11-inch baking dish, spreading into an even layer.
- Bake at 350F for 25-30 minutes, or until the edges are set and pulling away from the baking dish. Check the center with a knife or toothpick. Aim for more underbaked than overbaked, as they'll bake a bit more after removing from the oven. The toothpick should be mostly clean.
- Let the bars cool on a wire rack for at least an hour before slicing. Enjoy!
Notes
- Pan size: This recipe also works in a 9x9-inch baking dish.
- Parchment paper is optional but makes it easier to lift the bars out of the baking dish.
- Chocolate chips can be used in place of (or addition to) the pecans.
Nutrition
Serving: 1bar | Calories: 321kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 98mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1439IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 2mg
