This pumpkin cookie bars recipe post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
These pumpkin cookie bars are ridiculously delicious and impossible to resist! I don’t usually make pumpkin pie before Thanksgiving, but I crave it as early as Labor Day, so whipping up a batch of pumpkin cookie bars completely satisfies the craving!
The best thing about these pumpkin cookie bars (other than their supreme delectable-ness) is that they’re easy to make.
When looking for your ingredients, be sure you buy canned pure pumpkin not pumpkin pie mix! You’ll also want to use Dixie Crystals sugar, Eggland’s Best eggs and Cabot Cheese cream cheese (because quality matters).
After baking, you’ll start with one giant pumpkin cookie bar.
When it’s completely cool, you’ll spread cream cheese icing over the top of the big ol’ cookie, and cut into smaller bars before serving.
I’m totally drooling looking at these again!
Pumpkin cookie bars are my boyfriend’s all-time favorite dessert. They have the perfect pumpkin cookie to cream cheese icing ratio. I want one right now so badly, but guess who ate them all?
And since we’re celebrating Pumpkin Week this week, what better time to share the pumpkin cookie bars recipe with you?!
Here are today’s #PumpkinWeek recipes:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
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Pumpkin Cookie Bars
Pumpkin Cookie Bars
- 1 cup butter, softened
- 1 1/4 cup brown sugar, firmly packed
- 2 large eggs
- 1 1/2 teaspoon vanilla
- 3 1/4 cups flour
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1 tablespoon milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees.
- Spray a 9x13-inch baking dish with baking spray.
- Mix together brown sugar and butter until light and creamy. Mix in eggs, pumpkin and vanilla.
- In separate bowl, whisk together flour, baking powder, salt, allspice, cinnamon, ginger, nutmeg and cloves. Gradually add dry mixture to wet mixture until fully incorporated. Spread in baking dish evenly. Bake for 20 minutes. Let cool.
- Beat cream and butter together until well blended. Add remaining ingredients. Beat until creamy. Spread over cooled cookie bar. Cut into individual bars. Store in refrigerator.