Brown Butter Pumpkin Chocolate Chip Bars

Brown Butter Pumpkin Chocolate Chip Cookie Bars. Indulge in rich, chewy Brown Butter Pumpkin Chocolate Chip Bars, the perfect fall treat combining warm spices, chocolate, and nutty brown butter flavor.

Brown Butter Pumpkin Chocolate Chip Cookie Bars

Fall is the perfect time to indulge in cozy, spiced treats, and these Brown Butter Pumpkin Chocolate Chip Cookie Bars are a must-try! They are a delightful fusion of chewy cookie bars and fall’s most beloved flavors—pumpkin and brown butter. The nutty richness of the browned butter, combined with warm spices and gooey white chocolate, takes these bars to the next level. Whether you’re hosting a fall gathering or just craving a comforting dessert, these cookie bars are sure to please.

Bloggers Best Pumpkin Recipes

I am joining some amazing friends who are all sharing their favorite PUMPKIN RECIPES! Be sure to scroll down to the bottom of the post and jump over and grab these delicious fall pumpkin recipes! I can’t wait to make them!

The Secret to Using Brown Butter

One of the key ingredients in this recipe is brown butter. By cooking the butter over low heat until it turns a caramel color, you’re removing the water content and enhancing the butter’s natural flavors. This process results in a deeper, nuttier flavor that infuses the entire cookie bar with complexity and warmth. Additionally, browning the butter gives the dough a firmer consistency, making the bars extra chewy, especially when combined with the softness of pumpkin puree.

Baking these bars at a slightly lower temperature also ensures that the edges remain soft, giving them an irresistible chewy texture. The pumpkin puree not only provides a seasonal twist but also adds moisture, making the cookie bars soft and fudgy. Add in the white chocolate chips for gooey pockets of sweetness, and you’ve got yourself a treat that’s perfect for any fall occasion.

Ingredients

For this recipe, you’ll need the following ingredients:

• 3/4 cups unsalted butter
• 1 3/4 cup packed dark brown sugar
• Non-stick spray
• 3/4 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 Tablespoons pumpkin pie spice
• 1 package of white chocolate chips
• 2 teaspoons coarse sugar (optional, for sprinkling on top)

This recipe yields 24 small bars or 16 larger ones, depending on how you choose to slice them.

Step 1: Prepare the Brown Butter

To begin, preheat your oven to 325°F. Next, it’s time to brown the butter. In a small saucepan, melt the butter over low heat. Stir continuously as the butter foams, and keep an eye on it as it begins to turn a light brown color. This process should take around 3-4 minutes, but be careful not to let it burn. Once the butter has reached a rich caramel color, pour it immediately into a heat-proof mixing bowl and allow it to cool.

Browning the butter is a crucial step because it imparts a nutty flavor that enhances the overall richness of the cookie bars. The key is patience and stirring to prevent burning, so don’t rush this step.

Step 2: Combine the Wet and Dry Ingredients

Once the browned butter has cooled, stir in the pumpkin puree and vanilla extract. Whisk these ingredients together until everything is well combined.

Next, in a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, pumpkin pie spice, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring just until a dough forms. You should end up with a thick and slightly sticky dough—this is what will give the cookie bars their chewy texture.

Fold in 1.5 cups of white chocolate chips. These chips will melt into gooey pockets of sweetness as the cookie bars bake, adding a delightful contrast to the warm spices.

Step 3: Prepare the Pan and Add the Dough

Line a 9×9-inch square pan with parchment paper, leaving 2-3 inches of overhang on the sides to make removing the bars easier after baking. Lightly coat the parchment paper with non-stick spray to ensure nothing sticks.

Pour the dough into the prepared pan and use your clean hands to press it firmly into the corners. Make sure it’s evenly spread out so that it bakes uniformly. Sprinkle the remaining white chocolate chips on top of the dough, pressing them gently to ensure they stick. If you’d like a little extra crunch, sprinkle the top with coarse sugar.

Step 4: Bake the Cookie Bars

Place the pan in the oven and bake for 30-40 minutes. Check for doneness at the 30-minute mark by inserting a fork or toothpick into the center of the dough. If it comes out clean or with only a few crumbs, the cookie bars are ready. If not, continue baking for a few more minutes.

Once the bars are baked to perfection, remove them from the oven and allow them to cool for at least an hour. For best results, you can even let them cool overnight. This cooling process helps the flavors meld together and ensures that the bars hold their shape when sliced.

Step 5: Slice and Serve

After the cookie bars have fully cooled, lift them out of the pan using the parchment paper overhang. Carefully peel off the parchment and transfer the bars to a cutting board. Slice into 16 large bars or 24 smaller bars, depending on your preference.

Serve these delightful treats at your next fall gathering or enjoy them with a warm cup of tea or coffee.

Printable Brown Butter Pumpkin Bar Recipe

Print

Brown Butter Pumpkin Chocolate Chip Cookie Bars.

Brown Butter Pumpkin Chocolate Chip Cookie Bars. Indulge in rich, chewy Brown Butter Pumpkin Chocolate Chip Bars, the perfect fall treat combining warm spices, chocolate, and nutty brown butter flavor.

Course Dessert

Cuisine American

Keyword brown butter, chocolate chip cookie bars, cookie bars, Cookie Exchange Cookies, crockpot pumpkin dessert, freezable cookie bars, pumpkin cookie bars

Prep Time 10 minutes

Cook Time 30 minutes

Servings 24

Ingredients

• 3/4 cup unsalted butter (3 sticks)
• 1 3/4 cup dark brown sugar, packed
• 3/4 cup canned pureed pumpkin
• 2 Tablespoon vanilla extract
• 2 1/2 cups flour, packed
• 2 Tablespoons pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 package white chocolate chips

Instructions

1. Step 1: Prepare the Brown Butter

   To begin, preheat your oven to 325°F. Next, it’s time to brown the butter. In a small saucepan, melt the butter over low heat. Stir continuously as the butter foams, and keep an eye on it as it begins to turn a light brown color. This process should take around 3-4 minutes, but be careful not to let it burn. Once the butter has reached a rich caramel color, pour it immediately into a heat-proof mixing bowl and allow it to cool.

   Browning the butter is a crucial step because it imparts a nutty flavor that enhances the overall richness of the cookie bars. The key is patience and stirring to prevent burning, so don’t rush this step.

   Step 2: Once the browned butter has cooled, stir in the pumpkin puree and vanilla extract. Whisk these ingredients together until everything is well combined.

   Step 3: Next, in a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, pumpkin pie spice, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring just until a dough forms. You should end up with a thick and slightly sticky dough—this is what will give the cookie bars their chewy texture.

   Fold in 1.5 cups of white chocolate chips. These chips will melt into gooey pockets of sweetness as the cookie bars bake, adding a delightful contrast to the warm spices.

   Line a 9×9-inch square pan with parchment paper, leaving 2-3 inches of overhang on the sides to make removing the bars easier after baking. Lightly coat the parchment paper with non-stick spray to ensure nothing sticks.

   Pour the dough into the prepared pan and use your clean hands to press it firmly into the corners. Make sure it’s evenly spread out so that it bakes uniformly. Sprinkle the remaining white chocolate chips on top of the dough, pressing them gently to ensure they stick. If you’d like a little extra crunch, sprinkle the top with coarse sugar.

   Step 4: Place the pan in the oven and bake for 30-40 minutes. Check for doneness at the 30-minute mark by inserting a fork or toothpick into the center of the dough. If it comes out clean or with only a few crumbs, the cookie bars are ready. If not, continue baking for a few more minutes.

   Once the bars are baked to perfection, remove them from the oven and allow them to cool for at least an hour. For best results, you can even let them cool overnight. This cooling process helps the flavors meld together and ensures that the bars hold their shape when sliced.

   Step 5: After the cookie bars have fully cooled, lift them out of the pan using the parchment paper overhang. Carefully peel off the parchment and transfer the bars to a cutting board. Slice into 16 large bars or 24 smaller bars, depending on your preference.

   Serve these delightful treats at your next fall gathering or enjoy them with a warm cup of tea or coffee.

Storing and Freezing

These Brown Butter Pumpkin Chocolate Chip Cookie Bars can be stored in an airtight container at room temperature for up to 5 days. If you’d like to save some for later, you can wrap bars in plastic wrap and store them in the freezer for up to 2 months. To defrost, simply take them out of the freezer and allow them to thaw overnight before serving.

Whether you enjoy them fresh or from the freezer, these cookie bars remain chewy, soft, and full of warm autumn flavors that will make you feel cozy with every bite.

Blogger’s Best Pumpkin Recipes

Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting | Twelve on Main

The perfect combination of pumpkin and sourdough in these amazing sourdough pumpkin bars. They are sweet, spicy, moist and tender. They are so flavorful and the perfect fall treat!

Pumpkin Hand Pie | Craftberry Bush

These adorable leaf shaped pumpkin hand pies are not only beautiful but also make such a delicious addition to your fall menu.

Gluten Free Pumpkin Cupcakes | Happy Happy Nester

These Gluten-Free Pumpkin Cupcakes are light, fluffy, and full of warm spices, making them a must-try for pumpkin lovers. Whether you’re gluten-free or just craving something sweet and seasonal, this easy recipe will have your kitchen smelling like autumn in no time! Plus, they’re perfect for any occasion, from cozy gatherings to gluten-free holiday desserts!

Pumpkin Spice Pot de Creme with Whipped Cream on Top | Most Lovely Things

Pumpkin spice pot de creme with whipped cream on top in mini Staub pots are the perfect fall dessert. They can (and must) be made a head and refrigerated, making them ideal for your Thanksgiving dessert table.

Individual Pumpkin Spice Latte Tiramisu | My 100 Year Old Home

Combining the iconic flavors of a pumpkin spice latte with the traditional elements of tiramisu, this dessert offers a new and exciting way to enjoy a timeless favorite.

Pumpkin Spice Cinnamon Roll Buns | My Sweet Savannah

Create a fall favorite with these viral pumpkin-shaped cinnamon rolls using Pillsbury Grands! Pumpkin Cinnamon Rolls. Simply tie the rolls with kitchen twine, bake, and decorate with a cinnamon stick for a festive touch. Perfect for breakfast or brunch, these cute treats are as delicious as they are charming!

Brown Butter Pumpkin Chocolate Chip Bars | Tatertots and Jello

Indulge in rich, chewy Brown Butter Pumpkin Chocolate Chip Bars, the perfect fall treat combining warm spices, chocolate, and nutty brown butter flavor.

Pin Chewy Brown Butter Pumpkin Chocolate Chip Cookie Bars for Later!

Pin these recipes so they are easy to find when you are ready to make them.

More Fall Recipes to Make

Here are a few of my favorite fall recipes which will bring the feeling of fall to your home!

Mini Pumpkin Pies

How to make Mini Pumpkin Pies. This recipe is a family favorite passed down through generations. Bite-sized pumpkin pies make a wonderful dessert or holiday appetizer.

Triple Layer Pumpkin Cheesecake Bars

Triple Layer Pumpkin Cheesecake Bars. Creamy layers of cheesecake and pumpkin cheesecake with a ginger cinnamon crust for a low-carb treat perfect for Fall!

Cheesy Pumpkin-Shaped Pull-Apart Bread

Pumpkin-Shaped Cheesy Pull Apart Bread. Halloween treats don’t have to be sweet. Make a batch of this cheesy pull apart bread as an appetizer or to have with spaghetti!

Have a Yummy Day!

xoxo