Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and chewy pumpkin spice cookie bars layered with molasses and gingerbread flavors, finished with a sweet maple syrup drizzle for a perfect fall treat. This American-inspired Halloween recipe, ready in about 45 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 12 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tbsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp ground cloves until evenly combined.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup packed brown sugar until creamy, about 2 minutes.
  3. Step 3: Add 1 large egg, 1/2 cup pumpkin puree, 1/4 cup molasses, and 1 tsp vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
  4. Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  5. Step 5: Spread the batter evenly into a greased 9x13-inch baking pan and smooth the top with a spatula.
  6. Step 6: Bake for 25-30 minutes until the edges are set and a toothpick inserted in the center comes out clean.
  7. Step 7: Remove from oven and allow to cool completely in the pan on a wire rack.
  8. Step 8: Once cooled, drizzle 1/4 cup pure maple syrup evenly over the top for a sweet finish. Cut into bars and serve.

Frequently asked questions

How long does Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pumpkin Spice and Gingerbread Cookie Bars with Maple Drizzle?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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