Description
These Pumpkin Butterscotch Cookie Bars are a delightful fall treat featuring a moist and chewy pumpkin-spiced base, enhanced with sweet butterscotch chips and topped with a creamy cream cheese frosting and rich melted chocolate drizzle. Perfect for seasonal gatherings or a cozy dessert, they combine warm spices with classic butterscotch and a smooth 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 teaspoon 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
- 2 ounces melted semi-sweet chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and 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 spices evenly.
- Mix Wet Ingredients: In another bowl, whisk together the granulated sugar, brown sugar, melted butter, egg whites, pumpkin puree, and vanilla extract until the mixture is light and fluffy.
- Combine Dry and Wet Mixtures: Gradually whisk the dry ingredients into the wet ingredients in two additions, mixing thoroughly each time until the batter is smooth. If the batter looks crumbly, add a few drops of water as needed to achieve a smooth consistency.
- Add Butterscotch Chips: Gently fold the butterscotch chips into the batter, distributing them evenly throughout.
- Spread Batter: Pour the batter into the prepared baking pan and use the back of a measuring cup to smooth it out evenly over the surface.
- Bake: Bake the bars for 14-16 minutes, or until the edges turn light brown and a toothpick inserted in the center comes out clean. Be careful not to over-bake to maintain moistness.
- Cool: Remove the pan from the oven and let it cool completely on a wire rack before proceeding to frost.
- Prepare Frosting: While the bars cool, beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl using an electric mixer until smooth and well blended.
- Frost Bars: Spread the cream cheese frosting evenly over the cooled bars.
- Melt and Drizzle Chocolate: Melt the semi-sweet chocolate by microwaving it in a safe cup for 15 seconds, stirring, then heating for another 15 seconds until fully melted and smooth. Drizzle the melted chocolate evenly over the frosted bars.
- Cut and Serve: Once the chocolate has set, cut the bars into 15 large squares by making 5 cuts lengthwise and 3 cuts crosswise. Then cut each square diagonally into two triangles, yielding 30 triangular servings.
- Store: Store the bars in the refrigerator until ready to serve to keep the frosting firm and maintain freshness.
Notes
- These cookie bars offer a perfect balance of moist pumpkin spice flavor with sweet butterscotch chips for a fall-inspired dessert.
- Adding a small amount of water to the batter can help achieve the right consistency if it appears dry or crumbly.
- Do not over-bake to maintain a soft, chewy texture.
- Store the bars refrigerated to keep the cream cheese frosting fresh and the chocolate drizzle set.
- Cutting the bars into triangles adds a fun presentation twist.
Nutrition
- Serving Size: 1 bar
- Calories: 133 kcal
- Sugar: 15 g
- Sodium: 71 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg
