Pumpkin Butterscotch Cookie Bars Recipe

I absolutely love this Pumpkin Butterscotch Cookie Bars Recipe because it combines the cozy warmth of pumpkin spice with the buttery sweetness of butterscotch chips— honestly, it feels like a perfect little bite of autumn happiness. Whether you’re baking for a busy weeknight treat or bringing dessert to a fall gathering, these bars are moist, chewy, and seriously addictive. Plus, they’re a bit lighter thanks to pumpkin puree, so you get all the flavor without that heavy, cakey feeling.

When I first tried this Pumpkin Butterscotch Cookie Bars Recipe, I was amazed at how easy it was to pull together but still impressive enough to wow guests (or my family—who definitely went crazy for them). What’s great is you don’t have to fuss with individual cookies; just bake it as a slab, slice, and serve. If you’re someone who loves baking that’s straightforward but delivers on taste and texture, this one’s for you.

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Ingredients You’ll Need

The magic of this Pumpkin Butterscotch Cookie Bars Recipe lies in its ingredients working together to create layers of flavor and delightfully soft texture. Using real pumpkin puree and pumpkin pie spice gives it that signature fall flavor, while butterscotch chips add a luscious sweetness you’ll crave.

• All-purpose flour: I always go for Gold Medal for consistent results with cookies and bars.
• Baking soda: Helps the bars rise lightly without puffing up too much.
• Salt: Just a pinch enhances all the spices and sweetness beautifully.
• Pumpkin pie spice: Key for that warm, seasonal flavor—fresh is best if you can find it.
• Ground cinnamon: Adds an extra subtle depth of spice.
• Granulated sugar: For crisp sweetness and light texture.
• Brown sugar: Gives chewiness and caramel notes—make sure it’s unpacked.
• Melted unsalted butter: This keeps the bars tender but not greasy.
• Egg whites: Using just whites helps keep the texture light.
• Pumpkin puree: Not pumpkin pie filling—choose plain canned or fresh for the best flavor.
• Pure vanilla extract: Always fresh to round out flavors.
• Butterscotch chips: The star add-in for gooey sweetness inside the bars.
• Reduced-fat cream cheese: For that creamy frosting that’s not too heavy.
• Powdered sugar: For a smooth, sweet frosting layer.
• Melted semi-sweet chocolate: This drizzles beautifully and contrasts the sweet butterscotch.
• Vanilla extract for frosting: Just a touch to keep the cream cheese frosting perfectly flavored.

Variations

One of my favorite things about the Pumpkin Butterscotch Cookie Bars Recipe is how easy it is to tweak for different tastes or occasions. Feel free to swap out or add your personal spin to make these bars truly your own.

• Chocolate chips instead of butterscotch: I tried this once when I was out of butterscotch chips, and family still loved the extra chocolatey surprise.
• Use pumpkin pie filling: For a sweeter, spicier version, just remember to reduce added sugar in the batter.
• Nut add-ins: Chopped pecans or walnuts add a delightful crunch if you want a bit of texture contrast.
• Gluten-free option: Substitute with a 1-to-1 gluten-free flour blend and check baking time carefully—it might bake a little faster.

How to Make Pumpkin Butterscotch Cookie Bars Recipe

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 350°F. Lightly spray a 9 x 13-inch non-stick baking pan with cooking spray—this helps the bars come out cleanly without sticking. I recommend using a metal pan for even baking rather than glass.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, salt, pumpkin pie spice, and cinnamon until well blended. This ensures every bite has an even burst of warm spice.

Step 3: Combine Sugars, Butter, Pumpkin, and Eggs

In a separate bowl, beat granulated sugar, brown sugar, melted unsalted butter, egg whites, pumpkin puree, and vanilla extract until the mix looks light and fluffy. This step is key—I learned the hard way that under-whipping leads to denser bars, so give it a good whisk!

Step 4: Bring It All Together

Gradually add your dry ingredients to the wet mix in two parts, stirring well each time until the batter comes together. If it feels crumbly rather than smooth, add just a drop of water at a time—this trick saved my batch once when the humidity was low! Finally, fold in the butterscotch chips gently so they don’t all melt.

Step 5: Bake and Cool

Spread your batter evenly in the prepared pan—using the back of a measuring cup really helps smooth the top. Bake for about 14-16 minutes, keeping a close eye after the 14-minute mark. The edges should be lightly browned and a toothpick inserted should come out clean. Don’t overbake or you’ll lose the soft chewiness. Let the bars cool completely on a wire rack before frosting.

Step 6: Make Cream Cheese Frosting and Add Chocolate Drizzle

Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Spread this frosting evenly on the cooled bars. For the finishing touch, melt semi-sweet chocolate in short bursts in the microwave, stirring in between, then drizzle over the frosting. Let it set completely before slicing.

Step 7: Cut and Serve

Cut into 15 large squares (5 across and 3 down), then slice each square diagonally to create pretty, triangular bars. Store these in the refrigerator until you’re ready to serve—they hold up nicely and taste fantastic chilled or at room temp.

How to Serve Pumpkin Butterscotch Cookie Bars Recipe

Garnishes

I like to keep the garnishes simple—a little sprinkle of extra pumpkin pie spice or crushed toasted pecans on top of the frosting just before it sets adds a lovely festive touch. Sometimes, a light dusting of powdered sugar makes these bars look like a little fall snow, which my kids find charming.

Side Dishes

These bars pair beautifully with a cozy cup of coffee, chai latte, or even a vanilla bean ice cream scoop for an indulgent dessert twist. For parties, I often serve them alongside fresh fruit like sliced apples or pears to balance the sweetness.

Creative Ways to Present

For a festive gathering, I’ve arranged these cookie bars on a rustic wooden platter lined with autumn leaves or wrapped individually in parchment tied with twine – great for gifting! You can also drizzle pumpkin spice caramel sauce over the top for an extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge. They keep well for about 5 days while staying moist and flavorful. Just make sure to separate layers with parchment paper to prevent sticking.

Freezing

I’ve frozen these bars before by wrapping individual pieces tightly in plastic wrap and placing them in a freezer-safe bag. When thawed in the fridge overnight, they still taste fresh and hold their texture—perfect for prepping desserts ahead of time.

Reheating

If you want the bars warm, just pop them in the microwave for 15-20 seconds. That softens the cream cheese frosting slightly and brings out the butterscotch aroma without melting the chocolate drizzle too much.

FAQs

Final Thoughts

Sharing the Pumpkin Butterscotch Cookie Bars Recipe feels like sharing a little slice of my favorite season with you — it’s one of those recipes that always brings warmth and smiles around my kitchen table. Whether you’re a pumpkin fanatic or just love a chewy, flavorful bar, these are a fantastic treat that’s easy to make and even easier to enjoy. I really encourage you to give it a try—you might just find your new fall go-to dessert!

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