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 cookie sheet (18 x 13 x 1 inch) 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.
Related article: love a good sugar cookie bar? Try our FROSTED Sugar Cookie Bars!
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THE BEST PUMPKIN DESSERT RECIPES:
- Healthy Pumpkin Chocolate Chip Cookies
- Pumpkin Sheet Cake
- Pumpkin Muffin Bites
- Healthier Pumpkin Muffins
- Simple Pumpkin Pie
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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
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
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 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.
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.
Spread frosting on top of cooled bars, cut into bars and serve.
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
Equipment
Large Bowl
Mixing Bowl
Sheet pan (18x13x1)
Small Mixing Bowl
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Tricia Williams says:
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!
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Jen @ Jen's Favorite Cookies says:
I'm glad these make a huge batch too, because I bet they would disappear quickly!
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Camille says:
Thanks so much, Jen!! I just think the world of you!
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Camille says:
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!
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Ashley says:
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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Erin @ Simple, Sweet & Savory says:
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. :)
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Kelly says:
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!
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Stephanie says:
What size pan do you use? I have read and reread this recipe, but no mention of pan size??
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Cyd says:
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.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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