Fluffy Pumpkin Sugar Cookie Bars with Spiced Frosting
These fluffy pumpkin sugar cookie bars are topped with a rich, spiced cream cheese frosting, making them the perfect treat for fall gatherings and cozy nights in.
Equipment
- 1 9x13-inch baking pan greased
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Cookie Base
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
Spiced Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Spread evenly into the prepared pan.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
Serving
- In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and pumpkin pie spice, beating until light and fluffy. Mix in the vanilla extract.
- Spread the frosting over the cooled cookie bars. Cut into squares and serve. Enjoy!
Storage
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for best results. Do not overmix the dough to prevent dense bars. Let bars cool completely before frosting.
Ingredient Substitutions: Substitute pumpkin puree with sweet potato puree for a different flavor profile. Use a dairy-free cream cheese for a lactose-free version.
How to Serve: Pair with a cup of hot coffee or tea for a cozy autumn treat.
Storage & Freshness: Store in the refrigerator for up to 5 days.
Make-Ahead Tips: Bake the bars a day in advance and frost them on the day of serving. This allows the flavors to meld beautifully.
Ingredient Substitutions: Substitute pumpkin puree with sweet potato puree for a different flavor profile. Use a dairy-free cream cheese for a lactose-free version.
How to Serve: Pair with a cup of hot coffee or tea for a cozy autumn treat.
Storage & Freshness: Store in the refrigerator for up to 5 days.
Make-Ahead Tips: Bake the bars a day in advance and frost them on the day of serving. This allows the flavors to meld beautifully.