Pumpkin Butterscotch Cookie Bars Recipe

Pumpkin Butterscotch Cookie Bars Recipe
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Photos of Pumpkin Butterscotch Cookie Bars Recipe

How To Make Pumpkin Butterscotch Cookie Bars

Fall just got sweeter with these pumpkin butterscotch bars made with pumpkin puree, pumpkin spice, and cinnamon then topped with cream cheese frosting.

Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes

Serves:

Ingredients

  • 2cupsall purpose flour,Gold Medal
  • ½tspbaking soda
  • ¼tspsalt
  • tsppumpkin pie spice
  • tspground cinnamon
  • cupgranulated sugar
  • cupbrown sugar,unpacked
  • ¼cupunsalted butter,melted
  • 2large egg whites
  • ¼cuppumpkin puree
  • 2tsppure vanilla extract
  • cupbutterscotch chips

For Frosting:

  • 8ozcream cheese,⅓ less fat, softened
  • ½cuppowdered sugar
  • 2ozsemi-sweet chocolate,melted
  • ½tspvanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 9×13 inch non-stick baking pan with cooking spray.

  2. In a large bowl, combine the flour, baking soda, salt, pumpkin spice, and cinnamon and stir to blend.

  3. In another bowl, whisk the sugars with the butter, egg whites, pumpkin, and vanilla until light and fluffy.

  4. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Add a drop of water at a time, if needed, to smoothen the batter.

  5. Fold in butterscotch chips.

  6. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

  7. Bake for 14 to 16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t overbake. Let it cool completely on a wire rack.

  8. Meanwhile, prepare the frosting. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended.

  9. Frost bars and drizzle with the melted chocolate.

  10. When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles.

  11. Store in the refrigerator until ready to serve.

Recipe Notes

To melt the chocolate, place in a microwave-safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

Nutrition

  • Calories: 119.67kcal
  • Fat: 4.80g
  • Saturated Fat: 2.79g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 1.25g
  • Polyunsaturated Fat: 0.22g
  • Carbohydrates: 17.87g
  • Fiber: 0.41g
  • Sugar: 11.04g
  • Protein: 1.68g
  • Cholesterol: 12.39mg
  • Sodium: 73.81mg
  • Calcium: 13.88mg
  • Potassium: 40.04mg
  • Iron: 0.55mg
  • Vitamin A: 56.54µg
  • Vitamin C: 0.11mg
Have you tried this delicious Pumpkin Butterscotch Cookie Bars recipe? Share your experience and discuss any variations or tips in the Baking and Desserts forum!

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