Pumpkin Cookie Bars
These delicious pumpkin cookie bars combine the beloved flavor of pumpkin pie with the convenience of a bar cookie. With their soft, cake-like texture and warm spices, these bars deliver all the cozy autumn flavors you crave in just a fraction of the time.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Wire Cooling Rack
Ingredients
Cookie Base
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup unsalted butter softened (can use coconut oil for dairy-free option)
- ¾ cup granulated sugar or coconut sugar for a less refined option
- ¼ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup chocolate chips semi-sweet or white chocolate work beautifully
Cream Cheese Frosting (Optional)
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to your butter-sugar mixture and beat until well combined. Then fold in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix.
- Gently fold in the chocolate chips, reserving a small handful for sprinkling on top if desired.
- Spread the batter evenly in your prepared pan. Sprinkle the reserved chocolate chips on top if using.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the bars to cool completely in the pan on a wire rack before frosting.
- If using frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating until fluffy. Spread evenly over cooled bars.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 16-20 squares. For the cleanest cuts, wipe your knife between slices.
Notes
- These bars stay fresh longer than typical cookies due to the moisture from the pumpkin.
- For best results, bring all ingredients to room temperature before mixing.
- The bars can be stored at room temperature for up to 3 days or refrigerated for up to 5 days if frosted.
- Unfrosted bars freeze beautifully for up to 3 months.
- The flavor actually improves after 24 hours as the spices meld!
- For best results, bring all ingredients to room temperature before mixing.
- The bars can be stored at room temperature for up to 3 days or refrigerated for up to 5 days if frosted.
- Unfrosted bars freeze beautifully for up to 3 months.
- The flavor actually improves after 24 hours as the spices meld!
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 2.5gFat: 10gSaturated Fat: 6gCholesterol: 28mgSodium: 180mgFiber: 1.5gSugar: 20gVitamin A: 45IU
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