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Pumpkin Spice Cookie Bars

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Pumpkin and spice come together in these yummy cookie bars.  They are quick and easy to make and taste like fall!

Piece of pumpkin spice cookie bar with rosette of marshmallow buttercream piped on top.

Pumpkin cookies with yummy frosting are always a popular fall treat.  But if scooping and frosting all those individual cookies seems like a little too much, don’t despair.

We can make a yummy pan of cookie bars and skip those steps! These tasty pumpkin spice cookie bars are fabulous way to get those flavors you are craving with a fraction of the effort.  They are fun, festive and oh so good!

Have you been doing extra baking this year?  I feel like we have.  I think it’s the extra time at home and wanting something to keep our hands busy.

hand holding square of pumpkin cookie bar with frosting rosettes on top.

If I’m being perfectly honest, I think there is some stress eating involved too.  But whatever the genesis, there have been lots of pumpkin treats this fall.

It has been kind of fun to really focus on pumpkin lately.  Usually most of my fall baking revolves around apple recipes with just a few pumpkin treats sprinkled in.

tray of pumpkin spice bars with piping bag of buttercream putting rosettes on top.

This year we have gone whole hog on that orange beauty.  I thought we were done with pumpkin treats, but Little Dude insisted we whip up some pumpkin puree from the pie pumpkin we got at the pumpkin patch.

We made a quick video of the pumpkin puree making process and put it on YouTube if you care to see it.  Once you make puree, you want to go ahead and make a treat… so here we are!

I originally shared this recipe back in 2015.  So Little Dude and I thought it was high time to revisit the post and freshen it up.

Making bars instead of individual cookies cuts a lot of time and effort out of the process.  It is so much easier to pat it into the pan and bake it than scoop individual cookies.

corner of pumpkin spice cookie bar lifted out of pan.

Not only do you not have to scoop them all, but you can skip the chilling time because the sides of the pan will keep the cookie from spreading. Plus then you don’t have to keep rotating the pans in and out of the oven.

Frosting the cookies gets a lot easier as well.  Just spread it over the pan and add sprinkles if desired. Easy peasy! 

We really like marshmallow fluff buttercream on these cookies, but it would also be great with cinnamon brown sugar cream cheese frosting, or caramel buttercream.

Then just cut your cookies into bars and serve.  They are perfect for a family gathering or party. 

slice of pumpkin cookie bar on plate with pan in background.

Storing your cookie bars

As long as your frosting is able to stay at room temperature, you can store these cookie bars on the counter for up to a week.  Cover them with plastic wrap to keep them from drying out.

If you want to save some for later, you can freeze them for up to three months.  Let the frosting set and put wax paper between the layers to keep them from sticking to each other. 

For another great pumpkin and spice cookie option, try making a batch of pumpkin snickerdoodles. They are everything you love about snickerdoodles but with added pumpkin!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Piece of pumpkin spice cookie bar with rosette of marshmallow buttercream piped on top.

Pumpkin Spice Cookie Bars

Servings: 36 Servings
Author: Carlee
Pumpkin and spice come together in these yummy cookie bars.  They are quick and easy to make and taste like fall!
4.93 from 14 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • Preheat oven to 375°F
  • Cream together butter and sugars.
    1 cup butter, 1 cup light brown sugar, 1 cup granulated sugar
  • Add eggs, one at a time, mixing well after each addition.
    4 large eggs
  • Stir in vanilla and pumpkin puree until combined.
    2 teaspoons vanilla extract, 1 cup pumpkin puree
  • Add flours, salt, baking soda and pumpkin pie spice. Stir until just combined.
    2 cups white whole wheat flour, 3½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 3½ teaspoons pumpkin pie spice
  • Spread into a 10×15-inch bar pan. The dough should be thick like cookie dough and thus a little hard to spread. Try to get it relatively uniform.
  • Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Allow to cool completely and then spread marshmallow buttercream or your favorite frosting over the top. MMM!


If you don’t have white whole wheat flour, just use all-purpose flour instead. 



Serving: 1ServingCalories: 164kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 34mgSodium: 144mgFiber: 1gSugar: 11g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating

Andrea Nine

Friday 6th of November 2020

My pumpkin spice loving heart thanks you for these! I love how pretty the frosting looks! Have a wonderful and sunshiny weekend!


Sunday 8th of November 2020

Thank you, Andrea!


Friday 11th of November 2016

These sound amazing! YUM!


Friday 11th of November 2016


Julie's Creative Lifestyle

Tuesday 8th of November 2016

Hi Carlee, I love your pumpkin bars and thanks for sharing the recipe at C&C with J&J! :)


Wednesday 16th of September 2015

Yummy! Thanks so much for sharing at Inspiration Thursday. These cookie bars look so easy to make and I think my family would love them.


Wednesday 16th of September 2015

They are easy and delicious!


Monday 14th of September 2015