Cinnamon Pumpkin Cookie Bars
Enjoy fall with all its beautiful leaves, cool crisp air, and yummy treats like these chewy Cinnamon Pumpkin Cookie Bars.
Servings: 16
Ingredients
- 1/2 Cup Salted Butter melted
- 1/4 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/3 Cup Pumpkin Puree NOT pumpkin pie filling
- 1 teaspoon Vanilla
- 1 1/2 Cups All-Purpose Flour
- 1 teaspoon Cinnamon
- 3/4 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 6 Tablespoons Cinnamon Chips
For the icing:
- 1 Cup Powdered Sugar
- 1/4 teaspoon Vanilla
- 1-2 Tablespoons Cream or milk
Instructions
- Preheat oven to 350 degrees F and grease a 9x9 inch baking pan.
- Mix together melted butter, sugars, pumpkin puree, and vanilla.1/2 Cup Salted Butter, 1/4 Cup Brown Sugar, 1/2 Cup Granulated Sugar, 1/3 Cup Pumpkin Puree, 1 teaspoon Vanilla
- In another bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.1 1/2 Cups All-Purpose Flour, 1 teaspoon Cinnamon, 3/4 teaspoon Pumpkin Pie Spice, 1/4 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1/4 teaspoon Salt
- Add the dry ingredients to the wet and mix until combined.
- Fold in the cinnamon chips.6 Tablespoons Cinnamon Chips
- Spread the dough into the pan and bake for 25 minutes or until edges are golden brown.
- For the icing:
- Mix the powdered sugar vanilla and 1 tablespoon milk.1 Cup Powdered Sugar, 1/4 teaspoon Vanilla, 1-2 Tablespoons Cream
- Add more milk to get desired consistency.
- Place icing in a plastic baggie or piping bag, cut off tip and pipe over bars.
Notes
Store for up to 1 week in the refrigerator.
Nutrition
Serving: 1g | Calories: 213kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 128mg | Fiber: 1g | Sugar: 21g