Pumpkin Buttery and Gooey Bars

Cookies, Unfussy

I haven’t lived in St. Louis long enough to fully understand the gooey-butter bar, so I wouldn’t be so bold as to claim that is what these are. But this bar is definitely buttery, and a little gooey due to a caramelized pumpkin situation going on. This is made in a jelly roll pan (12x17in) so it makes a lot of bars, but if you cut them in giant squares it helps the cause.

  • Crust:
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cups all-purpose flour

Melt butter in a small skillet until golden brown. Cool to room temperature.

Beat butter and sugar together until creamy. Add eggs and vanilla and beat to combine. Add baking powder, salt and flour and mix to combine thoroughly.

Spread in a greased 12×17-inch jelly roll pan with an offset spatula.

  • Pumpkin filling:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 16 ounces of powdered sugar
  • 1 tsp cinnamon
  • 1 large egg
  • 1 tsp vanilla
  • 1 can pumpkin puree

Preheat oven to 350 degrees.

Beat together the cream cheese and butter until fully combined, scraping down the sides of the bowl as necessary. Add powdered sugar and cinnamon and mix until smooth. Beat in the egg and vanilla, and finally the pumpkin puree.

Pour pumpkin filling on top of the crust and smooth top.

Bake for 40-45 minutes, until the pumpkin is set and the sides are starting to brown.

Cool completely before dusting with powdered sugar and cutting into squares.

These will keep for several days at room temperature.

Pumpkin-Cinnamon Chip Bars

Cookies, Unfussy

These little tasties are somewhere between a snack cake and a brownie. I make these every year and use some of that pesky whole wheat flour that is always sitting around. From King Arthur’s whole grain baking.

  • 3/4 cup butter
  • 1 1/2 cups packed brown sugar
  • 1 tsp vanilla
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 large egg
  • 1 cup canned pumpkin
  • 1 1/2 cups whole wheat flour
  • 1 cup cinnamon chips
  • 1 cup raisins or chopped nuts (optional)

Preheat oven to 350 degrees. Grease or line a 9x13i-inch pan with non-stick foil.

Melt butter in a small saucepan over low heat. Add sugar and stir over heat until sugar has melted and starting to bubble. Transfer to a medium bowl and let cool.

Beat in vanilla, baking powder, salt, and spices. Add the egg and beat until smooth. Stir in pumpkin, flour, cinnamon chips and raisins/nuts (if using). Mix thoroughly. Spread into prepared pan.

Bake for 40 minutes, until cake tester comes out clean. Let cool completely before cutting.

Pecan Chocolate Chip Cookie

Cookies, Unfussy

Qualities of a Cookies & More chocolate chip cookie: crispy on the edges, soft and chewy in the center – borderline underbaked. Good ratio of pecans and chocolate chips, obviously. Leaves a grease mark behind when you pick it up.

  • 2 sticks salted butter
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/4 cup neutral oil
  • 2 eggs
  • 1 TBSP dried milk powder
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 2 3/4 cup flour
  • 1 1/2 cups chocolate chips
  • 1 cup pecans

Preheat oven to 300 degrees. Toast pecans on a dry cookie sheet for 10 minutes. Chop pecans.

Combine butter, sugars, and oil together in a mixer. Beat on medium high for 5 minutes, until light and fluffy – scraping down the side of the bowl when necessary. Add eggs, one at a time. Add vanilla, dried milk powder, and baking soda. Mix in flour, scraping bottom and sides of bowl to incorporate entirely. Mix chocolate chips and pecan pieces in until incorporated.

Line cookie sheets with parchment. Using a 2 or 3 TBSP cookie scoop, drop onto cookie sheets about 4 inches apart, with only 5 or 6 cookies per sheet.

Bake at 300 degrees for 18-20 minutes, until light brown on the outside.

Special thanks to Mrs. Fields for all her work.

White Chocolate Chunk Cookie

Cookies, Unfussy
  • 1 cup salted butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup neutral oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 TBSP dried milk powder
  • 2 3/4 cups flour
  • 1/2 tsp baking soda
  • 2 bars good quality white chocolate, cut into small rectangles
  • 1 cup chopped toasted pecans (optional)

Preheat oven to 300 degrees.

Combine butter, sugars, and oil together in a mixer. Beat on medium high for 5 minutes, until light and fluffy – scraping down the side of the bowl when necessary. Add eggs, one at a time. Add vanilla, dried milk powder, and baking soda. Mix in flour, scraping bottom and sides of bowl to incorporate entirely.

Line cookie sheets with parchment. Using a 2 or 3 TBSP cookie scoop, drop onto cookie sheets about 4 inches apart, with only 5 or 6 cookies per sheet. Place 3 or 4 white chocolate squares on the top of the cookie dough ball.

Bake at 300 degrees for 18-20 minutes, until light brown on the outside.