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 9x9-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.