Pumpkin Cinnamon Cookie Bars

These moist, chewy pumpkin cinnamon cookie bars are filled with pumpkin flavor and just melt in your mouth. You don’t need to wait for fall to make these sweet treats–anytime of year is perfect when something tastes this good. 😉

The other day we were all ready for snow. And snow did come–not a ton of it (they were calling for a blizzard), but there was enough to cancel school. And there’s just something about baking when the snow is falling down. Nothing quite like it. And because the temperatures were chilly, I was craving something with warm flavors. So my boys and I (and a few neighbor boys) rolled up our sleeves and made these pumpkin cinnamon cookie bars.

The base of the bar is made up of a cookie batter. I used Golden Barrel coconut oil to keep them soft and moist. You simply press the batter into a greased pan, and 20 minutes later, they’re done–they seriously couldn’t be easier to make.  The bars still crumble like a cookie, and with the addition of that amazingly creamy icing on top…they’re a delicious cookie bar that’s full of flavor.

The icing is a buttercream that has pumpkin and spices in it. It’s such a light but flavorful addition.

We finished them off with a dusting of cinnamon sugar–the perfect hint of flavor and texture.

The boys who helped make them (and also those who didn’t 😉 ) all sampled the bars when they were cooled. It was hard waiting! The yummy bars received rave reviews.

I’m not sure if any more snow days are in our near future (I’m kinda hoping not!) but you should totally make these bars. They’ll make your day like they did ours!

Pumpkin Cinnamon Cookie Bars

Print Recipe

Moist, chewy, crumbly, with the perfect pumpkin icing on top, these bars are a favorite any time of year!

• CourseBars, Dessert

Servings

12 bars

Servings 12 bars

Pumpkin Cinnamon Cookie Bars Print Recipe Moist, chewy, crumbly, with the perfect pumpkin icing on top, these bars are a favorite any time of year! CourseBars, Dessert Servings 12 bars Servings 12 bars

Ingredients

Cookie bars

• 1/2 cup Golden Barrel Coconut Oil room temperature
• 3/4 cup Golden Barrel organic cane sugar
• 3 Tbsp canned pumpkin (not pie mix)
• 1 egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp milk

Icing

• 1/2 cup (1 stick) butter, softened
• 2 1/2-3 cups confectioners sugar
• 3 Tbsp canned pumpkn
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• cinnamon sugar for dusting

Servings: bars

Instructions

Cookie Bars

1. Preheat oven to 350 degrees. Coat inside of a 9x9" baking pan with coconut oil, set aside.
2. In a large bowl, whisk together dry ingredients--flour, cream of tartar, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer (or with an electric hand mixer), cream together coconut oil and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy.
4. Slowly add dry ingredients to wet ingredients and mix until combined. Press dough into the bottom of prepared baking dish.
5. Bake for 15-20 minutes, or until toothpick comes out mostly clean. Do not overbake. Remove to a wire rack to cool completely.

Icing

1. While bars are cooling, prepare icing. Beat together butter and confectioner's sugar (start with 2 1/2 cups sugar). Add in pumpkin, cinnamon, and ginger. Beat until light and fluffy. Taste it; If more confectioners' sugar is needed, add 2 tablespoons at a time up to another ½ cup.

Recipe Notes

Recipe adapted from A Kitchen Addiction.

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