Pecan Cinnamon Squares

Pecan cinnamon bars cut into squares lined up in rows.

4.50 from 2 votes

Finished with a generous topping of chopped nuts, these pecan cinnamon squares are an easy bar cookie recipe with just 10 ingredients.

Prep Time15

Cook Time30

Total Time40

Course: Cookies & Bars

Cuisine: American

Servings: bars

Author: Paige Adams

Ingredients

Non-stick cooking spray
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
8 ounces unsalted butter softened at room temperature
1 cup granulated sugar
1 large egg, separated
1 teaspoon vanilla extract
1 cup roughly chopped pecans

Instructions

Preheat the oven to 350 degrees F.
Grease an 8-inch square baking pan with non-stick cooking spray and line with parchment paper.
In a medium bowl, combine the flour, cinnamon, cocoa powder and salt.
Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 4 minutes.
Beat in the egg yolk and vanilla extract.
Add the dry ingredients to the wet ingredients. Mix on low speed until the dough is just combined.
Spread the dough into an even layer into the prepared baking pan. Lightly whisk the egg white, then brush it over the dough. (You will not need all of it.) Sprinkle the pecans on top, gently pressing them in.
Bake for 30-35 minutes until the edges pull away from the sides of the pan and the cookie that you can see between the nuts is slightly darker than before you baked it.
Let it cool completely before removing from the pan and cutting in 16 squares or your desired size.

Notes

Store the bars in an airtight container at room temperature up to 3 days. If possible, wait to cut them until you are going to eat them because the edges are more likely to dry out. You can warm the bars in a 325-degree-F oven for 3-4 minutes.

To keep the squares up to a month, store them in an airtight container in the freezer. Thaw them at room temperature and warm them in the oven if desired.

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