Description
Delight in these Pumpkin Butterscotch Cookie Bars, a perfect fall dessert that is moist, chewy, and lightened with pumpkin puree. Bursting with warm spices and butterscotch chips, these bars feature a creamy cream cheese frosting and a drizzle of melted chocolate for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour (Gold Medal)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/8 tsp ground cinnamon
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup brown sugar (unpacked)
- 1/4 cup melted unsalted butter
- 2 large egg whites
- 1/4 cup pumpkin puree
- 2 tsp pure vanilla extract
Add-ins
- 2/3 cup butterscotch chips
Frosting
- 8 oz 1/3 less fat cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Chocolate Drizzle
- 2 ounces melted semi-sweet chocolate
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking soda, salt, pumpkin pie spice, and ground cinnamon. Stir well to blend all the dry ingredients evenly.
- Combine Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, melted unsalted butter, egg whites, pumpkin puree, and vanilla extract until the mixture is light and fluffy, ensuring the sugars are dissolved.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture in two additions, whisking until just blended. If the batter appears crumbly rather than smooth, add a drop of water at a time only if necessary until the batter smooths out.
- Fold in Butterscotch Chips: Gently fold butterscotch chips into the batter to distribute them evenly throughout.
- Spread Batter and Bake: Spread the batter evenly into the prepared baking pan using the back of a measuring cup to smooth the surface. Bake in the preheated oven for 14-16 minutes until the edges turn light brown and a toothpick inserted in the center comes out clean. Avoid overbaking to keep the bars moist.
- Cool: Remove from oven and allow the bars to cool completely on a wire rack before frosting.
- Prepare Frosting: Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl until smooth and well blended.
- Frost Bars and Drizzle Chocolate: Spread the cream cheese frosting evenly over the cooled bars. To melt the chocolate, place it in a microwave-safe cup and heat for 15 seconds, stir, then heat for another 15 seconds and stir again until melted. Drizzle the melted chocolate over the frosted bars.
- Cut and Store: Once the chocolate sets, cut the bars into 15 large squares by making 5 cuts horizontally and 3 cuts vertically. Then cut each square diagonally in half to form triangles. Store the bars in the refrigerator until ready to serve.
Notes
- These pumpkin butterscotch bars are enhanced with the warmth of pumpkin pie spice and the sweetness of butterscotch, making them perfect for seasonal gatherings.
- To keep the bars moist, avoid overbaking; check doneness with a toothpick early.
- For best flavor, use fresh pumpkin puree and real vanilla extract.
- Store bars in an airtight container in the refrigerator to maintain freshness and texture.
- You can substitute semi-sweet chocolate drizzle with white chocolate or caramel for variation.
Nutrition
- Serving Size: 1 bar
- Calories: 133 kcal
- Sugar: 15 g
- Sodium: 71 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg
