Pumpkin Cookie Bars
Looking for easy fall cookie ideas? Make these Pumpkin Cookie Bars! There are no individual cookie dough balls to chill and bake, and no rolling pin required!
Creating This Recipe for Pumpkin Cookie Bars
These were such a fun fall cookie bar to make and eat. The whole family loved them and are already asking when we can make them again.
I love that you get that classic sugar cookie taste without all of the work of rolling the dough and cutting the cookies out with cookie cutters.
These pumpkin cookie bars are easy to decorate — nothing fancy required! Though you can of course get fancy if you want.
Ingredients for Pumpkin Cookie Bars
This recipe is inspired by one of my favorite fall cookies (pumpkin cookies!), and I love that the recipe uses pantry staples.
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Pure pumpkin puree
- All-purpose flour
- Salt
- Baking soda
- Spices
- Shortening
- Powdered sugar
- Milk
- Food coloring (optional)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Pumpkin Cookie Bars
These fall cookie bars couldn’t be simpler to bake and decorate! Here’s an overview of how they’re made:
- Cream together the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing after each egg. Add vanilla.
- In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves.
- Add half of the flour mixture to the wet mixture and mix just until combined.
- Add the pumpkin puree, followed by the remaining flour mixture.
- Spread on a greased 13×18-inch baking pan. Bake at 375 degrees F until light golden brown.
- Cool completely and frost.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can This Recipe Be Made in Advance?
Yes! You can make the cinnamon frosting 1 to 3 days ahead of time and store in the refrigerator. When ready to use, let it come to room temperature after being refrigerated so it is easier to handle.
The pumpkin cookie bars can be made the night before and stored in an airtight container so they don’t dry out. Wait to frost them until you’re ready to serve them.
How to Store Frosted Cookie Bars
Because the frosting contains butter and milk, the frosted pumpkin cookie bars must be sealed in an airtight container and stored in the fridge. They’ll last up to 5 days, noting that they’ll dry out over time.
How to Freeze Cookie Bars
If possible, I recommend freezing the frosting and cookie bars separately in airtight containers or freezer bags. Both will last up to 3 months.
When ready to use, thaw the frosting overnight in the fridge and the bars on the countertop.
Recipe Variations to Try
We love these fall cookie bars as is, but you can easily adjust the ingredients to create lots of different recipe variations!
Here are some ideas to get you started:
- Add mini chocolate chips to make pumpkin chocolate chip cookie bars.
- If chocolate isn’t your thin, add dried cranberries, white chocolate chips, or cinnamon chips instead.
- Use a chai spice blend instead of pumpkin pie spice.
- Frost the bars with cream cheese frosting rather than buttercream.
Tips for Making Pumpkin Sugar Cookie Bars
- If you don’t have a 13×18-inch baking pan, you can halve the recipe and use a 9×13-inch pan. However, when I tested this the baking time was slightly longer.
- To make your own pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. (Makes 2 teaspoons.)
- If you don’t have all the spices called for in the recipe card, feel free to mix and match what you have. Use your best judgement!
More Pumpkin Dessert Recipes:
Be sure to check out these 25 Pumpkin Recipes to Try this Fall. So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.
This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices. What isn’t to love about this recipe?
Pumpkin Chocolate Chip Cookie S’mores combine two of our family’s fall favorites treats – pumpkin cookies and roasted marshmallows for a tasty Halloween treat!
For a chocolatey after dinner treat, try these homemade Pumpkin Pie Truffles. They are also perfect for holiday gifting!
This recipe for Pumpkin Pie with Pecan Topping is our family’s tried and true pumpkin pie recipe that makes it onto the menu year after year.
These Layered Pumpkin Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no-bake pumpkin cheesecake filling.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Pumpkin Cookie Bars with Cinnamon Frosting
Looking for easy fall cookie ideas? Make these Pumpkin Cookie Bars! There are no individual cookie dough balls to chill and bake, and no rolling pin required!
Ingredients
For the bars:
- 1 cup (2 sticks) butter; room temperature
- 1/2 cup brown sugar
- 1 1/2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup pure pumpkin puree
- 6 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 4 teaspoons pumpkin pie spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground cloves
For the Buttercream:
- 1/2 cup butter; room temperature
- 1/2 cup shortening
- 1 tsp vanilla extract
- pinch of salt
- 1/4 - 1/2 teaspoon ground cinnamon
- 4 cups powdered sugar
- 5 Tbsp milk
- food coloring (if desired)
Instructions
For the bars:
- Cream butter and sugar until fluffy.
- Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well.
- In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves.
- Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined.
- Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined.
- Spread on a greased 13x18 inch baking pan.
- Bake at 375 degrees F for 10-20 min, until light golden brown or until a toothpick comes out clean.
- Cool completely and frost.
For the frosting:
- Combine butter and shortening until smooth and creamy.
- Add vanilla and salt.
- Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.
- Spread over cooled cookie.
Notes
Note: A half recipe fits well in a 9x13 inch pan, though when I tested this the baking time was slightly longer.
Tip: To make your own Pumpkin Pie Spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Makes 2 teaspoons.
Adapted from Sugar Cookie Bars
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Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 177mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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