Easy Maple Pecan Cookie Bars – Your New Fall Dessert Favorite

Name: Maple Pecan Cookie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter; ¾ cup light brown sugar, packed; ¼ cup pure maple syrup (Grade A dark or amber preferred); 1 large egg + 1 egg yolk, room temperature; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ½ teaspoon ground cinnamon; ¼ teaspoon fine sea salt; ¾ cup toasted pecans, roughly chopped; ½ cup powdered sugar; 2 tablespoons pure maple syrup; 1 teaspoon milk or cream; Pinch of salt

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There’s something magical about the scent of maple and toasted pecans drifting through the kitchen on a crisp fall afternoon. These maple pecan cookie bars are everything cozy baking should be—soft, chewy, and filled with caramel-like flavor from brown butter and real maple syrup. Each bite feels like the best parts of a pecan pie, wrapped inside a buttery cookie bar that bakes in under 30 minutes.

This recipe brings together the richness of pecans, the warmth of maple, and the simplicity of bar baking—no rolling, no chilling, no stress. Just melt, mix, bake, and slice. Perfect for when you want something elegant enough for your Thanksgiving dessert spread but easy enough for an everyday sweet treat.

Maple pecan cookie bar squares with maple glaze on parchment, overhead. — Maple Pecan Cookie Bars with Maple Glaze (Hero)

💡 If you loved the chewy texture of my Apple Cider Blondies, these bars have a similar buttery base—but with a nutty, caramel edge that makes them even more irresistible.

Table of Contents

These bars are a no-fail crowd-pleaser for so many reasons. Here’s why they deserve a spot in your fall dessert rotation:

That Buttery, Chewy Center — The texture hits the sweet spot between cookie and blondie. They’re soft in the middle, crisp at the edges, and sturdy enough for gifting or travel.
Rich Maple Flavor — Pure maple syrup (not extract!) gives a deep, warm sweetness that perfectly complements the pecans. Together, they taste like caramel and autumn had a baby.
Simple Ingredients, Fancy Flavor — You only need pantry staples and a handful of fall upgrades—nothing complicated, but the payoff feels bakery-level.
Make-Ahead Friendly — These are excellent make ahead Thanksgiving desserts. The flavor actually improves after a day, and they store beautifully at room temperature or in the fridge.
One Bowl, No Mixer — The batter comes together with a whisk and a spatula. No need to cream butter or haul out the stand mixer—just easy, low-stress baking.
Gift-Worthy Look — Slice them into tidy squares, drizzle with maple glaze, and you’ve got photo-worthy autumn cookie bars ready for gifting or dessert trays.

Think of them as the love child between a brown butter blondie and a pecan shortbread bar—rich, nutty, and unapologetically cozy.

Ingredients & Why They Work

Each ingredient in these chewy maple pecan bars earns its spot. Let’s break down what makes them so good—and how to get that perfect chewy texture every time.

Ingredients for maple pecan cookie bars arranged on beige linen. — Ingredients for Maple Pecan Cookie Bars (Flat Lay)

Brown Butter

The flavor foundation. Browning the butter takes just a few minutes but transforms these into rich, brown butter maple bars. You’ll see golden milk solids at the bottom of the pan—those toasty bits are liquid gold. They add deep, nutty notes that balance the sweetness of the maple syrup.

Tip: Don’t skip cooling it for a few minutes before whisking in the sugars—it helps set the texture for a chewy center.

Light Brown Sugar

Adds moisture, caramel undertones, and chew. Its molasses content keeps the bars soft even after a few days, making them perfect for make ahead desserts.

Pure Maple Syrup

Use the real deal—Grade A dark or amber maple syrup—for that classic fall sweetness. The syrup binds the batter slightly, adding subtle stickiness that creates a satisfying, soft bite. It’s the soul of every easy maple dessert bar.

Egg + Egg Yolk

The combination gives structure and richness. The yolk brings tenderness, while the full egg provides lift. Together, they give these bars their chewy interior and shiny, crackly top.

All-Purpose Flour

Just enough to hold everything together without drying it out. Too much flour leads to cakey bars—measure carefully by spooning and leveling.

Toasted Pecans

The crunch factor. Lightly toasting the pecans before folding them into the batter brings out their natural oils and intensifies flavor. Each bite has that sweet-salty, nutty snap that makes these bars stand out.

Vanilla Extract

The background hero. It smooths the maple’s sharp sweetness and enhances all the buttery, toffee-like notes in the batter.

Cinnamon + Pinch of Salt

Warmth and balance. A small amount of cinnamon gives a cozy fall aroma, while salt keeps the sweetness in check and makes the maple flavor pop.

Optional Maple Glaze (for finish)

A drizzle of powdered sugar mixed with maple syrup and a touch of cream makes these maple pecan shortbread bars look and taste bakery-perfect. It’s optional, but once you try it, you’ll never skip it.

💡 Pair these with a cup of hot cider or coffee and a slice of my Pumpkin Bread with Cream Cheese Swirl for the ultimate fall dessert duo.

This chewy maple pecan bars recipe follows a simple one-bowl method that delivers buttery, bakery-quality results without fuss. You’ll brown butter, whisk, fold, bake, and glaze — that’s it.

1️⃣ Brown the Butter

Start by melting ½ cup (1 stick) of unsalted butter in a light-colored saucepan over medium heat. Watch closely as the butter foams, sizzles, and then turns golden with tiny brown specks at the bottom.
The moment it smells nutty and caramel-like, remove it from the heat.

Amber brown butter with toasted specks in saucepan. — Brown Butter for Maple Pecan Bars

👉 Tip: Those browned bits at the bottom are your secret flavor weapon. Stir them in — they’ll give your brown butter maple bars their signature depth. Let the butter cool for 5 minutes before adding the sugars.

💡 If you’re new to browning butter, check out my Butterbeer Cookies with Butterscotch Frosting; they use the same method and it’s pure fall magic.

2️⃣ Mix in the Sugars and Maple Syrup

In a large mixing bowl, whisk the cooled brown butter with ¾ cup light brown sugar and ¼ cup pure maple syrup. The mixture should look glossy and smell like toffee.

Then whisk in 1 large egg + 1 yolk and 1 teaspoon vanilla extract. Whisk until smooth and slightly thickened — about 1 minute.
This step creates the base for that signature chewy texture found in the best easy maple dessert bars.

3️⃣ Combine the Dry Ingredients

Add 1 cup all-purpose flour, ½ teaspoon cinnamon, and ¼ teaspoon fine salt directly into the bowl. Use a silicone spatula to fold the dry ingredients in gently. Stop once you no longer see streaks of flour.

Thick glossy maple cookie bar batter folded with a spatula. — Mixing Maple Pecan Cookie Bar Batter

The batter will be thick, rich, and caramel-colored — you’ll smell butter and maple right away.

4️⃣ Add the Toasted Pecans

Roughly chop ¾ cup toasted pecans and fold them into the batter. Make sure they’re evenly distributed so every bite has a satisfying crunch.

Optional upgrade: Reserve 2 tablespoons to sprinkle on top before baking for a decorative finish and extra toasty flavor.

💡 If you’re a nut lover, try my Cranberry Pistachio Shortbread Cookies — another fall-friendly treat that pairs nuts and buttery dough beautifully.

5️⃣ Spread and Bake

Line an 8×8-inch square pan with parchment paper, leaving a small overhang for easy lifting. Spread the batter evenly using a spatula — it will be thick, so take your time smoothing the top.

Maple pecan cookie bar batter smoothed in parchment-lined pan. — Maple Pecan Cookie Bar Batter in Pan

Bake at 350°F (175°C) for 22–25 minutes, or until the edges are golden and the center is just set.
When done, the bars should have:

A shiny, slightly crinkled top (thanks to the maple syrup).
Golden edges that pull slightly away from the pan.
A soft center that firms up as it cools.

Remove from the oven and let cool completely in the pan — patience is key for perfect slicing.

6️⃣ Prepare the Maple Glaze (Optional but Worth It)

Spoon drizzling shiny maple glaze over cooled cookie bars. — Drizzling Maple Glaze on Cookie Bars

While the bars cool, whisk together:

½ cup powdered sugar
2 tablespoons pure maple syrup
1 teaspoon milk or cream
Pinch of salt

Stir until smooth and pourable. You can make it thicker for a frosting-like finish or thinner for a shiny drizzle.

Once the maple pecan cookie bars are cool, drizzle the glaze in a zigzag pattern or spread evenly for a smooth finish. Let it set for 15–20 minutes before slicing.

Baking Cues & Color Guide

Getting that golden, chewy texture is all about reading the signs.

Texture & Color Checkpoints:

Edges: Lightly crisp and caramelized — that’s your doneness cue.
Center: Slightly soft and underbaked-looking when you remove it — it’ll finish setting as it cools.
Color: Rich amber with small darker specks (from brown butter and pecans).
Aroma: Toasty maple and nutty butter scent filling the kitchen — the ultimate fall signal your bars are ready.

Common Mistakes (and Easy Fixes):

Mistake	Why It Happens	Quick Fix
Dry Bars	Overbaking	Pull out when the center is just set — not firm.
Cakey Texture	Too much flour	Always measure flour by spoon and level.
Greasy Top	Hot butter added too soon	Cool brown butter 5 minutes before mixing.
Bitter Flavor	Burned butter or nuts	Use medium heat and watch color closely.

Chef’s Tip: Perfect Squares Every Time

For bakery-clean slices, chill the baked bars for 30 minutes before cutting.
Use a warm knife (wipe between cuts) to get crisp edges and defined layers.

💡 They look especially lovely cut into mini squares for dessert boards — try adding them to your Thanksgiving Dinner Charcuterie Board for a sweet surprise among the savory bites.

Make-Ahead, Storage & Freezing Tips

If you’re planning your Thanksgiving desserts ahead of time or love having fall treats ready to grab, these maple pecan cookie bars are a dream. They hold up beautifully at room temperature, freeze perfectly, and even taste better the next day.

Make-Ahead Tips

You can make the batter up to 24 hours in advance and refrigerate it tightly covered. When ready to bake, let it sit at room temperature for 20–25 minutes, then spread and bake as usual.

Once baked, the flavor actually deepens overnight — the brown butter and maple meld into that caramelized sweetness we crave in brown butter maple bars.

💡 These are one of my favorite make ahead Thanksgiving desserts, because they don’t lose texture or flavor when stored.

Storage Instructions

Room Temperature: Store glazed or unglazed bars in an airtight container for up to 3 days.
Refrigerator: For longer freshness, refrigerate for up to 5 days. Bring to room temp before serving.
Tip: Layer parchment between slices to prevent sticking and preserve the glaze.

If your kitchen runs cool, these will stay soft and chewy even without refrigeration — a great option for gifting or dessert boards.

Freezing Instructions

Freeze fully cooled (unglazed) maple pecan cookie bars for up to 2 months.
Wrap tightly in plastic, then foil, or store in freezer-safe containers.
To serve, thaw overnight in the fridge or 1–2 hours at room temperature.
Once thawed, glaze them fresh or dust lightly with powdered sugar.

💡 For gift boxes or freezer trays, pair these with my No-Bake Pumpkin Cheesecake Cups — creamy meets chewy, perfectly balanced.

Variations to Try

Once you master the base of this chewy maple pecan bars recipe, there are endless ways to adapt it. Each twist below adds a new layer of flavor while keeping the same easy prep.

Maple Chocolate Chunk Bars

Fold in ½ cup of dark chocolate chunks for a sweet contrast against the maple and pecans.
The bitterness of the chocolate makes the bars taste more complex — ideal for those who prefer less sweetness in easy maple dessert bars.

For a sweet-salty treat, add ⅓ cup of finely chopped crisp bacon.
The smoky saltiness pairs beautifully with the maple and pecan crunch. These autumn cookie bars are unexpected yet unforgettable.

Maple Walnut Bars

Swap pecans for walnuts for a slightly earthier, more rustic flavor.
They’re a bit denser and pair well with coffee or spiced tea.

Maple Pecan Shortbread Bars with Crust

Press ¾ of the batter into the pan, bake 10 minutes, then spread the remaining batter over the top before baking fully.
This gives you a layered look reminiscent of maple pecan shortbread bars, with a crisp bottom and chewy top.

Glazed Cinnamon Swirl Version

Add ½ teaspoon extra cinnamon and swirl in 2 tablespoons of maple glaze before baking. The baked bars will have a marbled effect and smell like cinnamon rolls.

💡 If you love layered textures, you’ll enjoy my Pear Gingerbread Dessert Cups — they use the same cozy spices but in creamy form.

Serving Ideas

These maple pecan cookie bars can dress up or down depending on the occasion.

Maple pecan cookie bars on a plate beside a coffee mug. — Maple Pecan Cookie Bars with Coffee

For Cozy Nights: Warm a bar for 10 seconds and serve with a scoop of vanilla bean ice cream or whipped cream.
For Gatherings: Cut into small squares and arrange them on a dessert tray with truffles and Cranberry Pistachio Shortbread Cookies for color contrast.
For Brunch or Coffee Hour: Serve with lattes, chai, or hot apple cider — they complement every warm fall drink.
For Gifting: Stack them in parchment-lined boxes tied with twine. Include a small tag that says “Best enjoyed warm with coffee.”

Frequently Asked Questions

Can I use maple extract instead of syrup?

You can, but it won’t have the same depth. Pure maple syrup adds moisture, richness, and authentic flavor that extract alone can’t replace.

How do I keep the bars chewy?

Don’t overbake. Remove the bars when the center is just set — they’ll continue to firm up as they cool. That’s key for chewy maple pecan cookie bars.

Can I double the recipe?

Yes! Use a 9×13-inch pan and bake for about 30–32 minutes. Watch for golden edges and a shiny top.

What’s the best maple syrup to use?

Go for dark amber Grade A or “Grade B” if available — it has a richer, caramelized flavor perfect for brown butter maple bars.

Do these travel well?

Yes, they’re sturdy enough for picnics, bake sales, and gift boxes. Just separate layers with parchment to prevent sticking.

Can I skip the glaze?

Absolutely. They’re still delicious plain — a quick dust of powdered sugar works too.

Conclusion

These maple pecan cookie bars are pure fall comfort — chewy, buttery, and filled with the rich sweetness of maple and toasted pecans. Whether you’re baking ahead for Thanksgiving, wrapping them as edible gifts, or enjoying one warm from the pan, they deliver that homemade satisfaction every single time.

Their one-bowl simplicity makes them foolproof, while the brown butter and maple syrup make them unforgettable. Once you’ve baked these gooey, golden bars, they’ll become your new go-to for make ahead Thanksgiving desserts — no pie crusts, no stress, just perfect cozy flavor in every bite.

So preheat that oven, grab your whisk, and let your kitchen fill with the scent of maple and toasted pecans. These autumn cookie bars prove that the best desserts are often the simplest ones.

Easy Maple Pecan Cookie Bars – Your New Fall Dessert Favorite

Maple Pecan Cookie Bars

Description

Ingredients

Instructions

Notes

Nutrition