You'll want to devour these pumpkin cookie butter bars - they are thick, rich and full of pumpkin spices.
Author: Eva Bakes
½cuppumpkin cookie butterif you can't find this, you can substitute with regular cookie butter and add a Tablespoon of pumpkin spice
1cuplight brown sugarpacked
1 and ¼cupall-purpose flour
1cupwhite or semi-sweet chocolate chips
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.
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