Video
Chewy Pecan Pumpkin Chocolate Chip Cookie Bars
My Pumpkin Chocolate Chip Cookie Bars are EXTRA gooey and chewy with so much big bold flavor from brown butter, dark brown sugar, toasted pecans and dark chocolate with a hint of pumpkin spice. They are easy to make and perfect for Fall.
Ingredients
- ½ cup 113g unsalted butter
- ¾ cup 165g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg yolk
- 1 teaspoon 5ml pure vanilla extract
- ½ cup 120ml pumpkin puree, blotted four times to remove excess moisture
- 1 ⅓ cups 190g all purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅔ cup 113g dark chocolate chips, plus extra for topping
- ⅓ cup 65g mini dark chocolate chips
- ½ cup 65g pecan halves for topping
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8-inch square pan with parchment paper leaving a 2-inch overhang along each side so you can lift the slab out of the pan easily after baking.
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy!
- Make the cookie bar dough. Pour the cooled brown butter into a large mixing bowl. Add brown sugar, granulated sugar, egg yolk and vanilla and whisk to blend. It will look like clumpy wet sand. Add pumpkin puree and whisk until smooth and it comes together.
- Mix in pumpkin pie spice, salt and baking soda. Then sprinkle in the flour and fold it in until just combined. Fold in chocolate chips. The dough will be thick like a typical chocolate chip cookie dough.
- Scrape the mixture into the prepared baking pan and use an offset spatula to spread it out evenly into the corners and along the sides. Sprinkle extra chocolate chips on top and press the toasted pecans on top. Bake for 25-30 minutes or until the edges are browned and the top is golden, but the center should still be slightly soft. Transfer to a wire rack and let cool completely before slicing.
