Description

Easy, budget-friendly cookie bars featuring nutty brown butter and warm fall spices. Perfect for busy parents, these bars are simple to make, portable, and freeze well.

Ingredients

Scale

1 cup (226g) unsalted butter
2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Optional: ½ cup chopped pecans or walnuts
Optional: ½ cup mini chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams, settles, and turns a deep amber color with a nutty aroma. Remove from heat immediately and pour into a heat-proof bowl to cool for 5 minutes.
In a large mixing bowl, whisk the cooled brown butter, brown sugar, and white sugar vigorously for about a minute until glossy.
Add the egg and vanilla extract, whisking until smooth.
Stir in the flour, baking powder, salt, and pumpkin pie spice until just combined. Do not overmix. Fold in optional add-ins if using.
Pour batter into the prepared pan and spread evenly.
Bake for 20-25 minutes, until edges are golden brown and the center is set but has a slight jiggle.
Cool in the pan for at least 20 minutes before lifting out and cutting into squares.

Notes

Brown butter burns quickly, so watch it closely. Use room temperature eggs to prevent seizing. Bars continue to cook slightly after removal from the oven, so pull them when the center looks just barely set. They freeze well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 18
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: fall cookie bars, brown butter, easy dessert, budget-friendly, pumpkin spice, meal prep, kid-friendly