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Easy Iced Pumpkin Sugar Cookie Bars – Best Fall Dessert

iced pumpkin sugar cookie bars - featured image
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These iced pumpkin sugar cookie bars have a soft, melt-in-your mouth texture with warm pumpkin spice and a creamy vanilla icing. They’re quick, easy, and perfect for fall gatherings, made with simple ingredients and no fancy equipment.

Ingredients

Scale
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups powdered sugar
  • 2 to 3 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool for 2-3 minutes.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  4. Add the egg, pumpkin puree, and vanilla extract. Whisk until completely combined. The mixture will be thick, like a thin pudding.
  5. In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt until no clumps remain.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Mix just until no streaks of flour remain. Do not overmix.
  7. Transfer the dough to the prepared pan. It will be thick and sticky. Use the back of a spoon or spatula to press it evenly into the corners. Wet your fingers slightly and press down to smooth the top.
  8. Bake for 22-25 minutes. The edges should be lightly golden and the center should look set, not jiggly. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let the bars cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the entire block out and transfer it to the cooling rack. Let them cool completely before icing.
  10. While the bars cool, make the icing: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and a pinch of salt. Add more milk a teaspoon at a time until it’s thick but pourable.
  11. Once the bars are completely cool, pour the icing over the top and spread it evenly with a spatula. Let the icing set for 15-20 minutes before slicing (or refrigerate for 10 minutes).
  12. Slice into 16 squares (4 rows by 4 rows) or 9 larger bars. Use a sharp knife and wipe it clean between cuts for neat edges.

Notes

Don’t overmix the dough to avoid tough bars. Check pumpkin puree for water content; blot if watery. Let bars cool completely before icing to prevent melting. Use room temperature ingredients for best results. For dairy-free, use plant-based butter and non-dairy milk. For gluten-free, use a 1:1 gluten-free baking blend. Bars can be stored in an airtight container at room temperature for up to 4 days. Freeze un-iced bars for up to 3 months.

Nutrition

Keywords: pumpkin sugar cookie bars, iced pumpkin bars, fall dessert, pumpkin spice, easy pumpkin recipe, cookie bars, pumpkin bars with icing

Find it online: https://twinkletaste.com/easy-iced-pumpkin-sugar-cookie-bars-best-fall-dessert/