Description
A cross between pumpkin pie and blondies, these moist pumpkin cookie bars feature a spiced pumpkin base topped with creamy frosting. Perfect for fall potlucks and holiday dessert tables.
Ingredients
1 cup unsalted butter (226 grams, melted, or 2 sticks)
1 cup brown sugar (213 grams)
¾ cup granulated sugar (150 grams)
1¼ cups pumpkin puree (284 grams – NOT pumpkin pie filling!)
1 large egg (50 grams)
2 teaspoons pure vanilla extract (8 grams)
2½ cups all-purpose flour (300 grams)
1 tablespoon pumpkin pie spice (9 grams)
1 teaspoon baking soda (6 grams)
½ teaspoon kosher salt
1 cup semisweet chocolate chips (170 grams)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Whisk flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
- In another bowl, beat butter and sugars until fluffy. Mix in pumpkin, egg and vanilla.
- Gradually add dry ingredients to wet, mixing just until combined. Fold in chips.
- Spread batter evenly in prepared pan. Bake 20-25 minutes until edges pull from pan.
- Cool completely before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and spice. Add milk 1 tsp at a time until spreadable.
- Frost cooled bars and cut into squares.
Notes
- For cleaner cuts: Chill frosted bars 30 minutes before slicing
- Storage: Keep refrigerated up to 5 days due to frosting
- Variation: Add 1/2 cup chopped pecans to batter
- Make ahead: Bake bars 1 day ahead, frost next day
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg