Pumpkin Butterscotch Cookie Bars Recipe

If you’re looking for the ultimate cozy treat this Fall, you have to try this Pumpkin Butterscotch Cookie Bars Recipe. I absolutely love how these bars come out perfectly moist and chewy, with the pumpkin puree lending such a lovely lightness while the butterscotch chips add bursts of sweet, buttery goodness. They’re the kind of dessert that feels rich without being overly heavy, making them perfect for afternoon coffee breaks or holiday gatherings.

When I first tried this Pumpkin Butterscotch Cookie Bars Recipe, I was amazed at how easy it was to whip up a batch that everyone raved about. Whether you’re baking for a crowd or treating your family after a hectic day, these bars fit the bill — they bake quickly, have a fabulous cream cheese frosting, and that subtle pumpkin spice flavor makes them feel totally seasonal and special. You’ll find yourself reaching for these over and over once you see how simple and rewarding this recipe is.

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Ingredients You’ll Need

This Pumpkin Butterscotch Cookie Bars Recipe uses classic baking staples plus a few key ingredients that bring it all together beautifully. Grab fresh pumpkin puree and quality butterscotch chips for the best flavor—trust me, it makes a difference!

• All Purpose Flour: Make sure it’s measured accurately; I always fluff mine before scooping to avoid dense bars.
• Baking Soda: Helps the bars rise just enough for a soft texture.
• Salt: Balances the sweetness and enhances flavor.
• Pumpkin Pie Spice: A blend of warm spices—can’t skip it for that classic pumpkin taste.
• Ground Cinnamon: Adds a little extra depth alongside the pumpkin spice.
• Granulated Sugar: Sweetens without overpowering.
• Brown Sugar: Adds moisture and a subtle caramel flavor—don’t pack it too tight!
• Melted Unsalted Butter: Keeps the bars tender and rich.
• Egg Whites: I like using just the whites here for a lighter bar but still plenty of structure.
• Pumpkin Puree: Gives moisture and that unmistakable pumpkin flavor—avoid pumpkin pie filling.
• Pure Vanilla Extract: A little vanilla goes a long way in bringing all flavors together.
• Butterscotch Chips: These are the star—sweet, melty pockets of deliciousness.
• Cream Cheese (Softened): For the frosting, beat thoroughly to avoid lumps.
• Powdered Sugar: Sweetens and thickens the frosting just right.
• Melted Semi-Sweet Chocolate: A drizzle on top adds a perfect contrast to the creamy frosting.

Variations

I like to switch things up sometimes depending on the occasion or what I have in my pantry. The best part about this Pumpkin Butterscotch Cookie Bars Recipe is how versatile it can be, so feel free to customize it to your liking!

• Nuts: I’ve tossed in chopped pecans or walnuts before, and it adds such a nice crunch and texture that complements the soft bars.
• Spices: If you want a bolder spice profile, try adding a pinch of nutmeg or ginger alongside the pumpkin pie spice.
• Dairy-Free Option: For a dairy-free twist, swap the cream cheese frosting for a coconut cream frosting and use dairy-free chocolate chips.
• Chocolate Chips: You can substitute half the butterscotch chips for milk or dark chocolate chips to mix up the flavor contrast.

How to Make Pumpkin Butterscotch Cookie Bars Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F. Lightly spray a 9 x 13-inch non-stick baking pan with cooking spray — this helps prevent sticking and makes cleanup a breeze. This prep ensures your bars bake evenly and come out with perfect edges.

Step 2: Mix Dry Ingredients Together

In a large bowl, combine the all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon. Stir well to blend everything evenly. This step is important because it distributes those warm spices into every bite—and you want a nice even crumb.

Step 3: Whisk Wet Ingredients Until Fluffy

In another bowl, whisk the granulated sugar, brown sugar, melted butter, egg whites, pumpkin puree, and vanilla extract together until the mixture is light and fluffy. I like to take my time here because getting it aerated helps the bars bake with a nice tender texture.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet in two additions, stirring each time until fully blended. If your batter feels more crumbly than smooth, add just a drop of water at a time—this little trick helps achieve the perfect consistency without making the batter too runny.

Step 5: Fold in Butterscotch Chips and Spread

Gently fold in the butterscotch chips until they’re evenly distributed. Then spread the batter into the prepared pan, using the back of a measuring cup to ensure it’s level and even—this helps the bars bake uniformly so every piece looks good.

Step 6: Bake the Bars

Bake for about 14-16 minutes, or until the edges turn lightly golden brown and a toothpick inserted near the center comes out clean. Don’t over-bake or they’ll dry out—the bars should still feel soft to the touch.

Step 7: Cool and Frost

Let the bars cool completely on a wire rack before frosting. Meanwhile, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting evenly over the cooled bars for that perfect creamy balance to the spiced cookie base.

Step 8: Drizzle Melted Chocolate and Slice

Melt the semi-sweet chocolate in 15-second intervals in the microwave, stirring in between until silky smooth. Drizzle it over the frosting for a beautiful finishing touch. Once the chocolate sets, cut the bars into 15 large squares, then slice each square diagonally in half to create triangle-shaped bars — it’s a fun presentation that’s easy to handle and share.

How to Serve Pumpkin Butterscotch Cookie Bars Recipe

Garnishes

I love topping these bars with an extra sprinkle of cinnamon or some crushed toasted pecans right after frosting, adding a bit of color and crunch. A light dusting of powdered sugar also looks lovely for a more festive touch, especially if you’re serving them at a party.

Side Dishes

These bars pair wonderfully with a cup of hot coffee, spiced chai, or even a scoop of vanilla ice cream if you want to turn them into a dessert experience. For holiday brunches, I like to serve them alongside warm apple cider or a frothy pumpkin latte.

Creative Ways to Present

For special occasions, I’ve laid out the bars on a wooden serving board with fresh autumn leaves and mini pumpkins as décor—it really amps up the cozy vibe. You can also stack the bars in a pretty glass jar or box for gifting; they keep well and look gorgeous.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay delicious for up to 5 days, and I find chilling actually makes them easier to cut and handle without crumbling.

Freezing

These bars freeze beautifully! I usually freeze them unfrosted—wrap tightly in plastic wrap then foil. When I’m ready to serve, I thaw them in the fridge and frost just before eating. The texture holds up great, saving you time when you want a quick treat.

Reheating

If you like your bars a bit warm, I pop a piece in the microwave for about 10 seconds. It softens everything nicely without melting the frosting or chocolate too much. This way, you get that fresh-baked feel anytime.

FAQs

Final Thoughts

This Pumpkin Butterscotch Cookie Bars Recipe has become my go-to for cozy, crowd-pleasing dessert moments. I love how easy it is to throw together yet delivers such a festive and indulgent flavor that feels homemade and heartfelt. Whether you’re a pumpkin lover or just want to try a new twist on cookie bars, these will surely become a favorite in your recipe box—so grab your ingredients, and let’s get baking!

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