Autumn Monster Cookie Bars

Autumn Monster Cookie Bars deliver gooey layers of chocolate, the sweet crunch of pepitas, and the cozy warmth of pumpkin spice all in one pan. These cookie bars are my favorite way to bring a festive fall feeling to any gathering or bake sale. Whether for Halloween parties or crisp afternoons at home, the nostalgic flavors keep everyone coming back for seconds.

The first time I made these, the scent of maple and spice filled the whole house and my kids rushed into the kitchen before they even cooled. By the end of the night, there was barely a crumb left.

Ingredients

• All-purpose flour: gives the bars structure and chewy bite look for unbleached flour if possible for best flavor
• Pumpkin pie spice: adds warmth and depth use a fresh blend for maximum aroma
• Baking soda: helps the bars rise just enough for that soft center check it is not expired for best results
• Salt: balances the sweetness and highlights the chocolate use fine sea salt for even distribution
• Unsalted butter: creates rich flavor and moisture always start with room temperature butter for even mixing
• Almond butter: brings creamy texture and subtle nutty notes choose smooth almond butter for easy blending
• Light brown sugar: sweetens and adds chew look for moist, fresh-packed sugar
• Pure maple syrup: infuses seasonal sweetness select grade A dark for depth
• Molasses: builds classic monster cookie richness use unsulphured molasses for best taste
• Large egg: binds the ingredients and gives the bars structure use the freshest eggs you can find
• Vanilla extract: rounds out all the flavors pure vanilla gives the best aroma
• Old-fashioned rolled oats: make the bars hearty use thick-cut for chewiness
• Mini M&Ms: add fun color and sweetness pick classic colors or autumn hues if available
• Chocolate chips: create gooey pockets of chocolate semi-sweet or bittersweet work best
• Roasted salted pepitas: give a savory crunch choose pepitas that are bright green and not bitter

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit. Spray a 9 by 13 inch baking dish evenly with baking spray and set aside. This prevents sticking and helps the bars come out cleanly.

Mix the Dry Ingredients:

In a medium bowl, stir together the flour, pumpkin pie spice, baking soda, and salt until thoroughly combined. This step ensures the leavening agents and spices are distributed evenly in every square.

Cream Butters and Sugar:

In the bowl of a stand mixer, beat the butter, almond butter, and brown sugar for five minutes on medium speed. Let it get very fluffy, as this will create a light texture later. Scrape the bowl as needed to blend.

Add Syrup and Molasses:

Pour in the maple syrup and molasses. Mix until the mixture becomes creamy and smooth, enhancing the cookie’s unique fall flavor.

Incorporate Egg and Vanilla:

Add the egg and vanilla extract. Beat until the mixture looks unified and scrape the sides again for a fully mixed base.

Combine Wet and Dry Mixtures:

With the mixer on low speed, add the dry ingredient mixture in two separate batches. Stop as soon as you see no more flour streaks in the dough to avoid overmixing.

Fold in Oats and Mix-ins:

Add the rolled oats, M and Ms, chocolate chips, and pepitas. Turn the mixer to low and blend until everything is distributed evenly. The dough will be thick and chunky.

Spread and Bake:

Use a spatula or clean hands to press the dough into the prepared baking pan. Press it evenly and all the way to the corners. Bake for twenty to twenty five minutes until the edges are golden and the center is just set.

Cool and Slice:

Allow the bars to cool completely in the pan to help them firm up. Once cooled, slice into squares and serve.

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My absolute favorite part is the pepitas. They add an unexpected pop of earthiness and crunch that makes these bars stand out. Last Thanksgiving, my youngest niece announced these were better than pumpkin pie which is saying a lot in our family.

Storage Tips

Once completely cool, store these bars in an airtight container at room temperature for up to five days. For longer storage, wrap squares individually and freeze in a freezer bag for up to two months. Thaw at room temperature when ready to enjoy. Chilling helps the flavors meld even more.

Ingredient Substitutions

Swap almond butter for peanut butter or sunflower seed butter if allergies are a concern or for a different flavor twist. Dark chocolate chips can be used in place of semi-sweet, and dried cranberries make a great add-in if you want a little tartness. You can use gluten-free flour blend in place of all-purpose to make them gluten free.

Serving Suggestions

These bars are perfect with a mug of hot cider or cocoa. Slice them smaller and serve on a platter for bake sales or autumn brunch. If you want a decadent touch, drizzle with a little extra melted chocolate on top or a sprinkle of flaky salt.

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Cultural Context

Monster cookies are a classic American treat, traditionally made to use up whatever odds and ends are left in the pantry like oats, peanut butter, and candies. This autumn version draws on the same spirit of resourcefulness, adding fall spices and seeds for a seasonal makeover.

Recipe FAQs

→ Can I substitute almond butter with another nut butter?

Yes, you can use peanut butter, cashew butter, or sunflower seed butter. Choose a creamy, unsweetened variety for the best results.

→ How do I store these monster bars?

Keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can these bars be frozen for longer storage?

Absolutely! Wrap individual bars in plastic wrap, then freeze in a sealed bag for up to 2 months. Thaw before enjoying.

→ What’s the best way to ensure soft and chewy bars?

Avoid overbaking; remove when the edges are golden and the center looks just set. Cooling completely before slicing helps too.

→ Are there alternatives to pepitas?

You can swap pepitas for chopped nuts like pecans or walnuts, or omit them if preferred.