These frosted pumpkin sugar cookie bars are a chewy, dense sugar bar with delicious pumpkin flavor topped with cream cheese frosting.
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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 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!
Recipe Ingredient Notes
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
- ½ teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 8 ounces cream cheese 1 package, softened
- ½ cup butter softened
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 4 cups powdered sugar
Equipment Needed
For this bar recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Pumpkin Sugar Cookie Bars
Cookie Bar Instructions
- Preheat oven to 375 degrees F. In a large bowl, cream butter and sugars together until light and fluffy.
- Add eggs, one at a time, mixing after each egg.
- Mix in vanilla and pumpkin.
- In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.
- Add wet mixture to dry ingredients and mix until combined.
- Spread batter in a baking cookie sheet (18 x 13 x 1 inch) sprayed with nonstick cooking spray.
- Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.
Frosting Instructions
- 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.
- Spread frosting on top of cooled bars, cut into bars and serve.
Storage Suggestions
When the bars are done, cover the pan with its top or slice the bars and store it in an airtight container on the counter at room temperature for up to 3-4 days for the best flavor.
Explore More Delicious Pumpkin Brownies and Bars
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 2 Ingredient Pumpkin Brownies
- Chocolate Pumpkin Chess Squares
- Cream Cheese and Pumpkin Roll Bars
- Magic Pumpkin Bars
- Pumpkin Chocolate Chip Brownies
Frosted Pumpkin Sugar Cookie Bars Recipe
These frosted pumpkin sugar cookie bars are a chewy, dense sugar bar with delicious pumpkin flavor topped with cream cheese frosting.
Serving bars
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
- ½ teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 8 ounces cream cheese, 1 package, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 4 cups powdered sugar
Instructions
Cookie Bar Instructions
- Preheat oven to 375 ℉.
- In a large bowl, cream butter and sugars together until light and fluffy.
- Add eggs, one at a time, mixing after each egg.
- Mix in vanilla and pumpkin.
- In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.
- Add wet mixture to dry ingredients and mix until combined.
- Spread batter into a rimmed baking sheet (18 x 1 x 1 inch) sprayed with nonstick cooking spray.
- Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.
Frosting Instructions
- 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.
- Spread frosting on top of cooled bars, cut into bars and serve.
Notes
You can serve them warm or cold. Store in air tight container in fridge or consider freezing them. Cut into single serving sizes before freezing and you can grab one from the freezer when you need to treat yourself.
Nutrition
Calories: 189 kcal · Carbohydrates: 30 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 140 mg · Potassium: 51 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 1019 IU · Vitamin C: 1 mg · Calcium: 20 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Six cups of flour?? One cup of sugar and one cup of brown sugar? 8 cups of dry ingredients seems like way too much! Is there an error here? Sounds yummy but I am afraid to try until confirmation!
I’m glad these make a huge batch too, because I bet they would disappear quickly!
Thanks so much, Jen!! I just think the world of you!
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!
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.
I’m glad this recipe makes a lot. I can already tell I’m going to need lots of extras so I don’t eat them all by myself. 🙂
I agree, Ashley. I didn’t use the full amount of flour and I still thought they tasted too much of flour. However, I will still take them to my potluck tomorrow because I don’t have time to make anything else!
What size pan do you use? I have read and reread this recipe, but no mention of pan size??
Hi Stephanie, Thanks for letting us know that the baking sheet measurements were not on the post for Frosted Pumpkin Sugar Cookie Bars. We use a half sheet (standard cookie sheet) that measures on the exterior 18x13x1 inch. We hope this helps.
I made this recipe and the bars are dry and dense with not much flavor. Bummer. I don’t think I want to serve them.