Frosted Pumpkin Sugar Cookie Bars Recipe

These soft and chewy Pumpkin Sugar Cookie Bars topped with fluffy cream cheese frosting make the perfect Fall or holiday dessert!

As soon as the weather starts to cool down, I am ready to start baking!  These Pumpkin Sugar Cookie Bars are easy to make using simple ingredients you probably have on hand.

There is some cooling time involved as these bars are frosted, so keep that in mind if you are making these for a party or event.

These Pumpkin Sugar Cookie Bars make enough to feed a crowd, which makes them perfect to make for parties during the holiday season.  These are always the first dessert to go when I bring them to potlucks!

How to make Pumpkin Sugar Cookie Bars:

Step 1: Preheat oven to 375 degrees F.  In a large bowl, cream butter and sugars together until light and fluffy.

Step 2: Add eggs, one at a time, mixing after each egg.


Step 3: Mix in vanilla and pumpkin.


Step 4: In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.


Step 5: Add wet mixture to dry ingredients and mix until combined.


Step 6: Spread batter in a baking sheet sprayed with nonstick cooking spray.


Step 7: Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.

Step 8: For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar.


If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk.

Step 9: Spread frosting on top of cooled bars, cut into bars and serve.

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THE BEST PUMPKIN DESSERT RECIPES:

Serves: 48

Frosted Pumpkin Sugar Cookie Bars Recipe

A chewy, dense sugar cookie bar with the delicious flavor of pumpkin. Topped with cream cheese frosting, it will quickly become a favorite with your family and friends.

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

    Pumpkin Sugar Cookie Bars:
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 5 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream butter and sugars together until light and fluffy.
  3. Add eggs, one at a time, mixing after each egg.
  4. Mix in vanilla and pumpkin.
  5. In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.
  6. Add wet mixture to dry ingredients and mix until combined.
  7. Spread batter into a rimmed baking sheet sprayed with nonstick cooking spray.
  8. Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.
  9. For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar.
  10. If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk.
  11. Spread frosting on top of cooled bars, cut into bars and serve.
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If you love these Pumpkin Cupcakes, try making this Easy Homemade Pumpkin Pie!


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Comment on this Recipe

7 Responses to “Frosted Pumpkin Sugar Cookie Bars Recipe”

    • Tricia- I know, it does seem like a lot of dry ingredient, but when you add in the cup of butter and 4 eggs, plus the cup of pumpkin, it all works out and they are amazing. I did change the flour to 5-6 cups - I have made these pumpkin bars 3 times and each time I have used anywhere from 5 1/2 - 6 cups of flour. I would start with 5 and if you feel like your dough is too runny, add a little more. :) I promise that it's worth taking a chance on this recipe!
  1. I made these tonight and I think the recipe calls for too much flour. I only used 5 cups and I felt like they tasted too much like flour. Next time I make this I will use less. I love all your recipes and use them on a regular basis but this one wasn't my favorite.

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