Sugar Cookie Bars with a delicious fall twist! Cinnamon cream cheese frosting tops these wonderfully chewy, delicious pumpkin spice treats! Pairs perfectly with the fall favorite pumpkin spice latte!
Once September rolls around, I simply cannot get enough pumpkin spice treats! Today was the first cool day of the season, and it was a perfect day to bake up a batch of bars. Last week I made some glorious White Chocolate Pumpkin Spice Latte’s and now I have these fantastic sugar cookie treats to go with the class fall drink.
Much like the recipes for my Funfetti Sugar Cookie bars and Stars and Stripes Sugar Cookie Bars, these treats are made even more amazing when pumpkin’d. Let’s face it, I think just about all treats are made even better when they’re pumpkin-ified!!
To go with the chewy, delicious pumpkin spice bar below, I topped these treats with a thick, delicious layer of cinnamon cream cheese frosting. Cream cheese frosting and pumpkin go perfectly together. I really love the addition of cinnamon to the frosting, as it brings these dessert together well.
These bars are perfect for a fall festival bake sale, school event, work meeting, or any occasion where you could use a delicious autumn treat. I was able to enjoy these with a hot cup of coffee, and would also go perfectly with a Pumpkin Spice Latte!
Here’s how these delicious Pumpkin Spice Sugar Cookie Bars come together:
- 1 c. (2 sticks) butter
- 1¼ c. granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 1 c. pumpkin puree
- 3¼ c. flour
- 1½ tsp. pumpkin pie spice
- 1½ tsp. baking powder
- ¼ tsp. salt
- ½ c. (1 stick) butter, room temperature
- 1 (8 oz) pkg, cream cheese, room temperature
- 2 tsp. vanilla
- 4 c. powdered sugar
- ½ tsp. cinnamon
- Preheat oven to 350 degrees. Line a 9 x 13" cake pan with parchment paper or aluminum foil and lightly spray with non-stick baking spray. Set aside.
- For the cookie dough: With a stand or hand mixer, cream together the butter and granulated sugar until creamy and fluffy. Add the eggs, pumpkin puree and vanilla and mix until combined.
- In a separate bowl, sift together the flour, baking powder, pumpkin pie spice and salt. Gradually add the dry ingredients (about 1 cup at a time) to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick, like a brownie batter.
- Using a rubber scraper, press the dough evenly into the prepared pan. Bake at 350 for 19-21 minutes until just golden brown. Do your best not to overcook, as the bars will become hard and overly dry if baked too long. (20 minutes seems to be the ideal time.) Remove from oven and let cool completely before frosting.
- For the Frosting: With a hand or stand mixer, cream the room temperature butter an cream cheese along with the vanilla. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Gradually add in the cinnamon as well. Spread the frosting over the cooled bars.
- For easy cutting, refrigerate the bars until just before cutting and serving.
Refrigerate any leftovers, and to keep the frosting set.
You’ll discover that these bars are the perfect fall treat! I hope you enjoy these as much as my family and I have! ~Erin