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Why You’ll Love These Pumpkin Spice Cookie Bars

These bars are soft, chewy, and packed with cozy pumpkin spice flavors, making them perfect for fall baking or a cozy dessert any time of year. The recipe is designed for easy success, with foolproof steps and clear visual cues so you can bake them on your first try. The bars have a sturdy base that holds up well for slicing and serving, and they are infinitely customizable with your favorite add-ins.

Pro Tip: Chill the batter for 15 minutes before baking to help the bars hold their shape and prevent spreading.

What Makes This Recipe Unique

Unlike typical pumpkin bar recipes, these cookie bars are developed with a balance that prevents them from being too cakey or fudgy. The result is a perfect blend of chewy cookie and moist pumpkin bar, with just enough spice to feel festive without overwhelming the pumpkin flavor. The pan is lined with parchment for easy removal and clean slicing, and the dry ingredients are mixed separately to avoid overworking the dough.

Why This Recipe Works: The Science Behind the Bars

• Pumpkin Puree: Adds moisture and helps bind the bars without making them dense. The high water content also keeps them chewy and prevents drying out in the oven.​
• Brown Sugar: Contributes to chewiness and adds depth of flavor. It also helps retain moisture for a longer shelf life.​
• Pumpkin Pie Spice: Contains a blend of warming spices (cinnamon, ginger, nutmeg, cloves, allspice) that balance well with the sweetness and enhance the natural pumpkin flavor.​
• Flour and Leavening: The precise ratio of flour to baking soda ensures the bars rise just enough while remaining tender. Overmixing can lead to toughness, so the dry ingredients are mixed in gently.​
• Pan Lining: Parchment paper liners make removal and cutting much easier, reducing the risk of breakage.​

Ingredients (with Purpose)

• All-Purpose Flour: 240g (2 cups) — Provides structure.
• Baking Soda: 1 tsp — Helps the bars rise and create a tender crumb.
• Kosher Salt: ½ tsp — Enhances flavor and balances sweetness.
• Pumpkin Pie Spice: 1½ tsp — Warming spice mix for depth (homemade or store-bought both work).
• Granulated Sugar: 150g (¾ cup) — Sweetness and light texture.
• Brown Sugar: 150g (¾ cup, packed) — Moisture, chewiness, and caramel notes.
• Unsalted Butter: 113g (½ cup, softened) — Tenderness and richness (use vegan butter for dairy-free).
• Egg: 1 large — Binds everything and adds moisture (see egg substitute below).
• Pumpkin Puree: 250g (1 cup) — Moisture, flavor, and chew.
• Vanilla Extract: 1½ tsp — Flavor enhancement.
• Optional Add-ins: 100g (½ cup) chocolate chips, chopped pecans, or raisins.

Equipment

• Required: 9×13-inch baking pan, hand mixer or whisk, measuring spoons/cups, kitchen scale, oven, parchment paper.
• Nice-to-have: Spatula, sieve (for sifting dry ingredients), offset spatula (for spreading).

Step-by-Step Instructions

Step 1: Prepare the Pan

• Line a 9×13-inch pan with parchment paper, letting the paper hang over the sides for easy removal.​

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until well combined.​

Step 3: Cream Butter and Sugars

• In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until fluffy. Scrape the bowl as needed.​

Step 4: Add Wet Ingredients

• Add the egg, pumpkin puree, and vanilla, beating until smooth. If doing egg-free, use the substitute below.​

Step 5: Mix in Dry Ingredients

• Add the dry mixture to the wet ingredients. Mix gently with a spatula until just combined; do not overmix. Fold in optional add-ins.​

Step 6: Chill (Optional)

• Cover and chill the batter for 15 minutes. This helps the bars hold their shape.

Step 7: Bake

• Preheat oven to 175°C (350°F). Pour the batter into the prepared pan and spread evenly.
• Bake for 25–30 minutes, until the edges are golden and a toothpick comes out clean from the center.​
• Cool completely in the pan before slicing.

Visual Cue: The batter should be thick and scoopable, not runny. The center will look slightly shiny when done, and the edges will be golden brown.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Dietary Swaps:

• Egg-Free: Replace egg with ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).​
• Dairy-Free: Use vegan butter or refined coconut oil instead of butter.​
• Gluten-Free: Replace all-purpose flour with 240g (2 cups) gluten-free all-purpose blend (tested for Bob’s Red Mill 1-to-1).​

Flavor Swaps:

• Swap chocolate chips for white chocolate, raisins, or chopped dried cranberries.
• Add 1 tsp cinnamon or a pinch of nutmeg for extra spice.
• Reduce sugar by 10% for a less sweet bar.

Scaling:

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days at room temperature.
• Fridge: Keep for up to 1 week; bring to room temperature before serving.
• Freezer: Slice and freeze for up to 3 months. Wrap bars individually in wax paper and place in a freezer bag. Thaw at room temperature for 1–2 hours, or reheat in a covered dish at 150°C (300°F) for 10 minutes to refresh texture.
• Do Not Freeze: Bars with cream cheese or whipped cream frosting.

Serving Suggestions

• Dust with powdered sugar, serve with a warm mug of cider, or top with a dollop of vanilla ice cream.
• Pair with a sharp cheese for a sweet-savory twist.

Pro Tip: For a festive touch, add a drizzle of maple syrup or a sprinkle of fall-colored sprinkles.

FAQs

1. Can I replace the pumpkin with sweet potato?
   Yes, use the same amount of cooked, mashed sweet potato. It will be slightly less moist and less sweet.
2. How do I prevent the bars from being dry?
   Do not overbake, measure flour with a scale, and mix the batter gently.
3. Can I double the recipe?
   Yes, double the ingredients and use a 9×13 pan. Bake for 30–35 minutes.
4. Best butter type to use?
   Use unsalted butter for more control over flavor. For vegan/dairy-free, use a high-quality vegan butter.
5. Can I bake in an air fryer or OTG?
   Yes, use the same temperature and adjust time: air fryer for 15–18 minutes on a parchment-lined tray, or OTG on the middle rack at 175°C with a 25-minute timer.

Notes from My Kitchen: Testing Log

• Batch 1: Used more flour by volume, bars were slightly dry. Solution: Measured by weight, reduced flour by 10g.
• Batch 2: Added extra chocolate chips, bars were too sweet. Reduced sugar by 10g and kept chocolate chips at 100g.
• Final Method: Chilled batter for 15 minutes, used parchment lining, and measured all ingredients by weight. Result: Perfectly chewy, balanced flavor, and easy slicing.

Nutrition and Disclaimer

• Approximate per bar (1/12): 180 kcal, 8g fat, 26g carbs, 2g protein, 15g sugar.
• Note: Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts
These pumpkin spice cookie bars are a reliable, delicious option for fall baking. With clear instructions, tested tips, and adaptations, even a beginner can achieve success. Enjoy your homemade bars with a cup of coffee or share them with friends for a cozy treat!

Chewy Pumpkin Spice Cookie Bars (Easy Fall Dessert)

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Total time

1

hour 

50

minutes

Soft, chewy pumpkin spice cookie bars with cozy fall flavor, sturdy slices, and a blondie-like chew. Beginner-friendly with clear visual cues, metric-first measurements, and tested egg-free, dairy-free, and gluten-free options.

Ingredients

Dry

• All-purpose flour: 240 g (2 cups, spooned and leveled)

• Baking soda: 1 tsp (5 g)

• Fine kosher salt: 1/2 tsp (3 g)

• Pumpkin pie spice: 1 1/2 tsp (4–5 g)

• Wet

• Unsalted butter, softened: 113 g (1/2 cup)

• Light brown sugar, packed: 150 g (3/4 cup)

• Granulated sugar: 150 g (3/4 cup)

• Large egg: 1 (50 g, room temp)

• Pure pumpkin puree: 250 g (1 cup; not pumpkin pie filling

• Pure vanilla extract: 1 1/2 tsp (6 g)

• Optional add-ins (choose up to 1 cup total)

• Semi-sweet chocolate chips: 100 g (1/2 cup)

• Chopped pecans: 60 g (1/2 cup)

• Raisins or dried cranberries: 1/2 cup

Directions

• Prepare
  Preheat oven to 175°C (350°F). Line a 9×13 metal pan with parchment, leaving overhang for lifting. Lightly mist parchment.
• Whisk dry
  In a medium bowl whisk flour, baking soda, salt, and pumpkin pie spice until evenly combined. Visual cue: color looks uniform, no spice streaks.
• Cream sugars and butter
  In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until pale and fluffy. Visual cue: mixture lightens in color and looks aerated; no visible sugar grit.
• Add pumpkin, egg, vanilla
  Beat in egg, pumpkin puree, and vanilla until smooth, 30–45 seconds. Scrape bowl. Visual cue: mixture turns creamy and orange; slight satin sheen with no curdling.
• Combine
  Add dry mix to wet. Mix on low or fold with a spatula just until no dry pockets remain. Fold in add-ins. Visual cue: thick, scoopable batter that holds soft peaks; not runny.
• Optional chill
  Cover and chill 15 minutes to reduce spread and improve chew.
• Pan and bake
  Spread batter evenly in lined pan using an offset spatula; push into corners. Bake on center rack for 25–30 minutes. Doneness tests:
  Edges: golden-brown and set.
  Center: matte with a slight sheen; toothpick from center has a few moist crumbs, not wet batter.
  If using a thermometer, internal temp around 93–96°C (200–205°F).
• Cool and slice
  Cool in pan on a rack for 45–60 minutes. Lift out with parchment, transfer to board, and slice into 12 large or 16 smaller bars. For clean edges, wipe knife between cuts.

Notes

• Substitutions
  Egg-free: replace egg with 60 g (1/4 cup) unsweetened applesauce or 1 flax egg (1 tbsp ground flax + 3 tbsp water; gel 5 min). Expect slightly softer crumb; bake to clear crumbs.
  Dairy-free: use 113 g plant-based butter stick (not tub) or 100 g refined coconut oil (solid but scoopable). Texture remains chewy; flavor changes slightly.
  Gluten-free: use 1:1 GF all-purpose blend with xanthan (240 g). Batter may be a touch thicker; bake to crumb doneness.
• Notes and tips
  Weigh the flour to prevent dryness. If using cups, lightly spoon and level.
  Don’t overmix after flour; overmixing develops gluten and can cause a bready texture.
  Chilling batter improves sliceability and chew.
  For less sweetness, reduce total sugar by 10% (30 g); texture remains chewy.
  Add-ins max 1 cup to avoid soggy center.
• Make-ahead and storage
  Room temp: Airtight container, up to 3 days.
  Fridge: Up to 7 days; bring to room temp 30 minutes before serving.
  Freeze: Up to 3 months. Slice, wrap bars individually, then bag. Thaw at room temp 1–2 hours. Refresh by warming, covered, at 150°C (300°F) for 8–10 minutes.
  Avoid freezing cream cheese or whipped toppings on the bars; freeze bars plain and frost after thawing.
• Nutrition (estimate per 1/12 pan)
  Calories: ~180
  Carbohydrates: ~26 g
  Protein: ~2 g
  Fat: ~8 g
  Sugar: ~15 g
  Note: Values are estimates based on standard calculators and typical ingredient brands.