Soft, spiced pumpkin cookie bars topped with creamy frosting are the ultimate fall treat you’ll want to make on repeat. These bars combine the cozy warmth of pumpkin spice with the buttery richness of sugar cookies, creating a dessert that’s both comforting and indulgent. Ready in just 30 minutes, they’re perfect for satisfying your sweet tooth without spending hours in the kitchen.
Each bite delivers a delightful contrast of textures—chewy, tender cookie base meets smooth, velvety frosting. The blend of cinnamon, nutmeg, and pumpkin creates a fragrant, autumnal flavor that feels like a hug in every bite. Whether for a quick dessert or a festive gathering, these bars are sure to impress with their irresistible taste and effortless charm.
Ingredients for Frosted Pumpkin Sugar Cookie Bars
- Pumpkin Sugar Cookie Bars:
- ▢ 1 cup butter, softened (unsalted recommended)
- ▢ 1 cup brown sugar (light or dark)
- ▢ 1 cup granulated sugar
- ▢ 4 large eggs (room temperature for best results)
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup pumpkin puree (not pumpkin pie filling)
- ▢ 5 cups all-purpose flour (spooned and leveled)
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon baking soda
- ▢ 3 teaspoons pumpkin pie spice (or substitute with 1 ½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp cloves)
- ▢ 1 teaspoon cinnamon
- Cream Cheese Frosting:
- ▢ 8 ounces cream cheese, softened (1 package)
- ▢ ½ cup butter, softened
- ▢ 1 teaspoon vanilla extract
- ▢ 2 Tablespoons milk (adjust for desired consistency)
- ▢ 4 cups powdered sugar (sifted for smoother frosting)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and lightly spray a rimmed baking sheet (18x13x1 inch) with nonstick cooking spray.
- Make the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and pumpkin puree until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, baking soda, pumpkin pie spice, and cinnamon.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Spread the batter: Evenly spread the batter into the prepared baking sheet using a spatula.
- Bake: Bake for 15-18 minutes, or until the bars are light golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bars cool completely in the pan before frosting.
- Make the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla extract, milk, and powdered sugar, and mix until creamy. Adjust consistency by adding more powdered sugar for thickness or more milk for thinness.
- Frost and serve: Spread the frosting evenly over the cooled bars. Cut into squares and serve. Enjoy!
Creative Topping Ideas to Elevate Your Bars
While the cream cheese frosting is delicious on its own, you can take your Frosted Pumpkin Sugar Cookie Bars to the next level with fun toppings! Try sprinkling chopped pecans or walnuts for a crunchy texture, or add a drizzle of caramel sauce for extra sweetness. For a festive touch, sprinkle cinnamon sugar or fall-themed sprinkles on top before the frosting sets.
Perfect Pairings for Serving
These bars are a delightful treat on their own, but they pair wonderfully with a warm beverage. Serve them alongside a cup of spiced chai tea or a creamy pumpkin spice latte for the ultimate fall experience. They also make a great addition to a dessert platter at holiday gatherings—just cut them into smaller squares for easy sharing!
How to Store and Keep Them Fresh
To keep your Frosted Pumpkin Sugar Cookie Bars fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. If you’d like to freeze them, wrap individual bars in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Quick Tips for Perfect Bars Every Time
For evenly baked bars, make sure to spread the batter evenly in the pan before baking. If you’re short on time, use a stand mixer to cream the butter and sugars quickly. To prevent overbaking, check the bars at the 15-minute mark—they’re done when the edges are lightly golden and a toothpick comes out clean.
Customize Your Bars with Fun Variations
Feel free to get creative with this recipe! Swap the pumpkin pie spice for apple pie spice for a different flavor profile, or add chocolate chips to the batter for a sweet twist. If you’re not a fan of cream cheese frosting, try a simple vanilla glaze made with powdered sugar, milk, and vanilla extract.
Frosted Pumpkin Sugar Cookie 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
- 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.
- 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.