Pumpkin Spice Sugar Cookie Bars

Add these easy Pumpkin Spice Sugar Cookie Bars to your fall baking plans.  The sweet pumpkin bar recipe with marshmallow frosting has delicious fall twist that is perfect for cool days.

If you have been reading or following me for a while, you know that I would much rather make sugar cookie bars instead of rolling and cutting out dough with cookie cutters.

It's all about working smarter, not harder, right?

Over the years I have done quite a few variations on different sugar cookie bars.  Each time they have a fun flavor twist or new frosting idea to change them up.

Some of our favorites are these funfetti, lemon, eggnog, chocolate mint, and mostly recently salted caramel chocolate sugar cookie bars.

As I looked over this list, I couldn't believe that I had never done pumpkin sugar cookie bars.  I usually just make these Pumpkin Chocolate Chip Cookies when I need a pumpkin cookie fix.

I couldn't wait to get in the kitchen and create a fun pumpkin cookie bar. I mean this is the time of year when we have to pumpkin all the things, right?

I changed up the cookie recipe just slightly to accommodate the pumpkin, and then added all the spices to give it that fall flair.

How to make Pumpkin Spice Sugar Cookie Bars:

1. Beat softened butter and sugars until creamy. (full recipe at bottom)
2. Add the egg and pumpkin puree and beat again.
3. Stir together the dry ingredients and slowly mix into the pumpkin butter mixture.
4. Spread the batter in the bottom of a greased pan and bake. Remove and cool completely.
5. Add a layer of creamy Marshmallow Buttercream Frosting to the top of the cooled pumpkin bars.

PRO TIP: Fall colored sprinkles add the perfect finishing touch to these soft pumpkin sugar cookie bars!

Other pumpkin recipes:

• Pumpkin Spice Latte Cupcakes
• M&M Pumpkin Pudding Cookies
• Chocolate Pumpkin Cheesecake Cookie Bars
• Pumpkin Cream Cheese Muffins - Starbucks Copycat
• Pumpkin Crunch Cobbler
• Homemade Pumpkin Butter

Continue to Content

Recipe

Pumpkin Spice Sugar Cookie Bars

Yield: 24 bars

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Add these easy Pumpkin Spice Sugar Cookie Bars to your fall baking plans.  The sweet pumpkin bar recipe with marshmallow frosting has delicious fall twist that is perfect for cool days.

Print

Ingredients

For the Cookie Bars

• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg
• ½ cup pumpkin puree
• 1 ½ teaspoons cinnamon
• ¾ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 cups all purpose flour

For the Frosting

• ½ cup unsalted butter, softened
• ¾ cup marshmallow fluff
• ½ teaspoon salt
• 2 cups powdered sugar
• 4-5 teaspoons heavy whipping cream
• sprinkles

Instructions

1. Preheat the oven to 375 degrees. Spray a 9x13 pan with non-stick baking spray.
2. Beat the butter and sugars until creamy. Add the egg and pumpkin and beat again.
3. Stir together the cinnamon, nutmeg, ginger, cloves, baking powder, salt, and flour. Slowly add to the pumpkin mixture until every is mixed in.
4. Spread in the bottom of the prepared pan. Bake for 18-20 minutes. Remove and cool completely.
5. Beat the butter until creamy. Add the marshmallow fluff and salt beat again.
6. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high speed for 1-2 minutes until light and fluffy.
7. Spread on top of the cooled bars. Top with sprinkles. Store in a covered container.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 117mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

*The post for Pumpkin Spice Sugar Cookie Bars was first published on September 26, 2016. The post has been updated and republished November 14, 2020.