Pumpkin cookie butter bars

You’ll want to devour these pumpkin cookie butter bars – they are thick, rich and full of pumpkin spices. Bet you can’t resist the pumpkin cookie butter!

Not too long ago, we got new neighbors down the street. I hadn’t had the opportunity to meet them yet since our schedules have been crazy. I finally found the time to make them some overnight cinnamon rolls and brought it to their house one day while introducing myself and Addie.

I found out that the family that lived in the new house was a single mother with 4 children under the age of 8. She had a 2nd grader, kindergartener and two other young kids (they might have been twins). Talk about Super Mom! I gave her my contact information and asked her to send me a note whenever she wanted to have a playdate for her oldest daughter (the 2nd grader).

She sent me a note a few days later and we got a playdate set up. She invited Addie and I over for pizza one weekend, and I couldn’t arrive empty handed. So, I made these pumpkin cookie butter bars and brought them over.

While most of the kids gravitated towards some rice krispy treats and brownies, a few tried these bars and devoured them. The combination of pumpkin cookie butter, white chocolate chips and chocolate were pretty much irresistible. My husband and I really enjoyed these and have been sneaking a few to eat throughout the day.

 

Pumpkin cookie butter bars

You'll want to devour these pumpkin cookie butter bars - they are thick, rich and full of pumpkin spices.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Bars
Servings: 16
Author: Eva Bakes

Ingredients

  • 6 Tablespoons unsalted butter softened
  • ½ cup pumpkin cookie butter if you can't find this, you can substitute with regular cookie butter and add a Tablespoon of pumpkin spice
  • 1 cup light brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup white or semi-sweet chocolate chips

Instructions

  • Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" baking pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the butter, cookie butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add the egg and the vanilla extract and mix well.
  • Turn the mixer down to low and add in the flour, salt and baking powder. Mix until everything comes together.
  • Turn off the mixer and fold in the chocolate chips by hand.
  • Transfer the dough to your prepared pan and make sure it is evenly distributed.
  • Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting and serving.
  • If you'd like to make some frosting, combine 1/4 cup of pumpkin cookie butter with 1/2 cup of chocolate chips. Melt in the microwave and mix until well combined. Spread evenly on top of the cooled bars. I also dolloped some additional pumpkin cookie butter on top and swirled it with a knife to create a marbled effect.

Notes

Bars should be stored in an airtight container at room temperature or in the refrigerator and will last at least a week.
Source: Barely adapted from Oh Sweet Basil

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