Description
Delight in these moist and chewy Pumpkin Butterscotch Cookie Bars, a perfect fall dessert featuring the richness of pumpkin puree combined with sweet butterscotch chips. Topped with a creamy cream cheese frosting and drizzled with melted semi-sweet chocolate, these bars offer a deliciously balanced treat that’s lighter than traditional cookies yet full of comforting flavors.
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 and Sugars
- 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
Additions
- 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 (for drizzling)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and lightly spray a 9 x 13 inch non-stick baking pan with cooking spray to prepare for baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon. Stir well to blend all the dry components evenly.
- Mix wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, melted unsalted butter, egg whites, pumpkin puree, and vanilla extract until the mixture is light and fluffy, indicating it’s well combined and aerated.
- Combine dry and wet mixtures: Add the dry ingredients to the wet ingredients in two additions, stirring thoroughly each time until the batter is very well blended. If the batter appears crumbly rather than smooth, add a drop of water at a time only as needed to achieve a smoother consistency.
- Fold in chips: Gently fold the butterscotch chips into the batter to distribute them evenly without overmixing.
- Spread batter and bake: Spread the batter evenly in the prepared baking pan using the back of a measuring cup for a smooth top. 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, being careful not to over-bake to avoid dryness.
- Cool the bars: Remove the pan from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare frosting: While the bars cool, use an electric mixer to beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and well-blended.
- Frost and drizzle: Spread the cream cheese frosting evenly over the cooled bars. Melt the semi-sweet chocolate by heating it in a microwave-safe cup in 15-second intervals, stirring in between until smooth and fully melted. Drizzle the melted chocolate over the frosted bars.
- Cut and serve: Once the chocolate has set, cut the bars into 15 large squares by making 5 cuts horizontally and 3 cuts vertically. Then, cut each square diagonally in half to create triangle shapes.
- Storage: Store the bars in the refrigerator until ready to serve to maintain freshness and frosting texture.
Notes
- These Pumpkin Butterscotch Cookie Bars are perfect for Fall, offering a moist and chewy texture enhanced by the natural lightness of pumpkin puree.
- The butterscotch chips add a sweet, caramel-like flavor that complements the pumpkin spice beautifully.
- Do not over-bake the bars to prevent dryness; edges should be lightly browned and a toothpick clean.
- The cream cheese frosting adds a tangy, creamy contrast and the melted chocolate drizzle provides a lovely finishing touch.
- Refrigerate the bars after frosting to keep them fresh and to help the chocolate set properly for clean cutting.
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
