Pumpkin and spice come together in these yummy cookie bars. They are quick and easy to make and taste like fall!
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.
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.
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 Littlen 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.
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!
Then just cut your cookies into bars and serve. They are perfect for a
family gathering or party.
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.
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 2 cups whole wheat flour (I used white whole wheat)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 teaspoons pumpkin pie spice
- Preheat oven to 375°F
- Cream together butter and sugars. Add eggs and mix well.
- Stir in vanilla and pumpkin puree until combined.
- Add flours, salt, baking soda and pumpkin pie spice. Stir until just combined.
- Spread into a 10x15-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 over the top. MMM!
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Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 144mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.