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Pumpkin Spice Sugar Cookie Bars with Cream Cheese Frosting

Pumpkin spice sugar cookie bars bake into a soft, chewy cookie base with lightly golden edges and a creamy layer of cream cheese frosting. Press the dough into a 9x13-inch pan for easy-to-cut bars that serve a crowd.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

For the cookie bars
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 0.75 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 1 tsp vanilla extract
For the cream cheese frosting
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cookie bars
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Line the pan with parchment paper, leaving overhang on two sides.
  4. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  5. Beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes.
  6. Beat in the egg, egg yolk, and vanilla extract until smooth.
  7. Add the flour mixture and mix on low just until combined.
  8. Press the dough evenly into the prepared pan.
  9. Bake for 18 to 22 minutes, until the edges are lightly golden and the center looks set.
  10. Cool completely in the pan.
Make the cream cheese frosting
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla extract until creamy.
  3. Spread the frosting over the completely cooled bars.
  4. Lift the bars from the pan using the parchment and cut into 24 bars.

Notes

For clean cuts, make sure the bars are completely cool before frosting and slicing. Store airtight in the refrigerator for up to 5 days; freeze unfrosted bars for up to 2 months and frost after thawing. For a gluten-free option, use a 1:1 gluten-free baking flour blend.