Autumn Monster Cookie Bars.
A fun-filled fall take on the classic cookie bar! Autumn monster cookies have almond butter, maple syrup, molasses, pumpkin spice, pepitas, chocolate chips and more. They are gooey and chewy and wonderful!
Cookie time!
These autumn monster cookie bars are studded with almond butter, maple syrup, chocolate, molasses, pepitas and oats. The end result is a very hearty, satisfying cookie bar that is perfect for the fall season! One of these squares is very filling and tastes like heaven.
Just pair it with some coffee and you’re golden.
If you’ve been following for a while, then you might recognize this cookie bar as a spin on my autumn monster cookies from The Pretty Dish!
Those ones have a few extra things added in (bourbon soaked cranberries! coconut!) but they are very similar to these. And we love them!
I generally do NOT like nuts in my cookies or any baked goods. While I do love experimenting and testing new recipes that may include a pecan or walnut in a treat, if I’m making a classic brownie or cookie? No nuts whatsoever.
I started making these into bars after developing the recipe for the book, because, well… frankly it’s just easier with kids! See also: my chocolate chip cookie bars which are insanely good. And a huge favorite.
I knew that my kids wouldn’t want nuts or dried fruit in the bars.
Luckily, I manage to keep the pepitas because they are slim and crunchy! And some spices too that make them feel extra fall-ish.
The best part of these is the CHEW. Thanks to the oats, they are quite chewy and gooey and delicious. And since we all know what a texture freak I am, it’s safe to say the chewiness is my favorite attribute.
Chewy, gooey, crunchy, chocolatey… doesn’t that sound like the best dessert ever?!
Monster cookies are fairly subjective these days, so you can really add in anything you love! Chocolate is always a must have for me.
I like to use almond butter instead of peanut butter, because for some reason it feels more like autumn.
Cinnamon can be swapped for the pumpkin spice. Dried fruit and nuts, again, are always welcome if you’re into that.
You can even add in fun fall-colored candies or treats too. Make them extra festive!
Happy fall!
Autumn Monster Cookie Bars
Autumn Monster Cookie Bars
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- ½ cup almond butter, at room temperature
- 1 cup packed light brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons molasses
- 1 large egg
- 3 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup mini m&ms
- 1 cup chocolate chips
- ⅔ cup roasted, salted pepitas
Instructions
- Preheat the oven to 325°F. Spray a 9x13 inch baking dish with nonstick baking spray.
- In a bowl, stir together the flour, pumpkin spice, baking soda, and salt.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, almond butter, and sugar for 5 minutes, or until fluffy. Add the maple syrup and molasses and mix to
- combine.
- Add the egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in 2 batches; mix until just combined. Add the oats, M&M’s, chocolate chips, and pepitas and mix on low speed until combined.
- Press the mixture into a 9x13 inch baking dish. Bake for 20 to 25 minutes, or until the center is set and the edges begin to turn golden brown.
- Let cool completely before slicing. Slice into squares and serve!
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5 Comments on “Autumn Monster Cookie Bars.”
Jessica, I have been craving something like this and had it in mind to bring into work for a group lunch! Question – my colleague has a nut allergy. Would this work without the almond butter, or is there something that might work as a substitute?
you could definitely use sunflower butter!
These look great! Do you have a suggestions on a substitute for molasses? Only ask as I hate to buy it and only use such a small amount since I don’t use it regularly. Thank you!
Are these supposed to seem a bit gooey when they come out of the oven? Just pulled them out after 30
Mins of baking. Looks golden around edges, used aluminum pan. Thanks.
This is great! My daughter is allergic to peanuts (among others, but it’s harder to substitute for that taste). Can’t wait to make these!