Frosted Pumpkin Sugar Cookie Bars Recipe

One of my favorite recipes is our Sugar Cookie Bars – I am confident that I could polish off a pan of these by myself.

With it being pumpkin season, I have been dreaming about a pumpkin bar that has the denseness and texture of a sugar cookie bar. Top it with a cream cheese frosting and you pretty much have heaven in a bar form. 🙂

These bars make a ton, which makes them perfect for any party or get-together. I promise that you will be grateful that this recipe makes a lot because they are delicious!

Serves: 48

Frosted Pumpkin Sugar Cookie Bars Recipe

A chewy, dense sugar cookie bar with the delicious flavor of pumpkin. Topped with cream cheese frosting, it will quickly become a favorite with your family and friends.

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 5-6 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • Frosting:
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 3-4 cups powdered sugar


  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and pumpkin.
  2. In a separate bowl whisk together flour (start with 5 cups and add more if you feel that your dough is too runny), salt, baking soda pumpkin pie spice, and cinnamon. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (I used a 15x10x1 cookie sheet ). The dough will be just like cookie dough- heavy and sticky- so it?s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
  3. Bake at 375 degrees for 15-18 minutes, or until bars are a light golden brown (or a toothpick comes out clean when stuck in the middle). Cool completely before frosting.
  4. For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar. If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk. Spread frosting on top of cooled bars.
Cuisine: American | Recipe Type: Dessert

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7 Responses to “Frosted Pumpkin Sugar Cookie Bars Recipe”

    • Tricia- I know, it does seem like a lot of dry ingredient, but when you add in the cup of butter and 4 eggs, plus the cup of pumpkin, it all works out and they are amazing. I did change the flour to 5-6 cups - I have made these pumpkin bars 3 times and each time I have used anywhere from 5 1/2 - 6 cups of flour. I would start with 5 and if you feel like your dough is too runny, add a little more. :) I promise that it's worth taking a chance on this recipe!
  1. I made these tonight and I think the recipe calls for too much flour. I only used 5 cups and I felt like they tasted too much like flour. Next time I make this I will use less. I love all your recipes and use them on a regular basis but this one wasn't my favorite.

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