Description
These gooey pumpkin cookie bars are the perfect fall treat! Loaded with warm spices and topped with a sweet cream cheese frosting, they’re sure to become a holiday favorite.
Ingredients
Scale
- For the Cookie Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar, sifted
- 1–2 tablespoons milk or cream (if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts, if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cookie bars cool completely in the pan on a wire rack.
- While the bars are cooling, prepare the frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Beat in the vanilla extract. Gradually add the sifted powdered sugar, mixing until smooth and creamy. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
- Once the cookie bars are completely cool, spread the cream cheese frosting evenly over the top.
- Cut into bars and serve.
Notes
- For extra flavor, you can add a pinch of ground ginger and cloves to the cookie dough.
- If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg