It's pumpkin season and what better way to celebrate than with a batch of delicious Pumpkin Butterscotch Cookie Bars. These bars are a delightful mix of sweet butterscotch chips and warm pumpkin flavor. They are perfect for an autumnal treat, a Halloween party or even as a Thanksgiving dessert. The added cream cheese frosting and a drizzle of chocolate take these bars to the next level.
Photos of Pumpkin Butterscotch Cookie Bars Recipe
Most of the ingredients for this recipe are fairly standard, but there are a few you might need to look out for. The first is pumpkin puree. This is not the same as pumpkin pie filling, which is sweetened and spiced. Make sure you buy pure pumpkin puree. The second is butterscotch chips, which are usually found in the baking aisle along with chocolate chips. Lastly, pumpkin pie spice is usually a blend of cinnamon, nutmeg, ginger and allspice. If you can't find it, you can make your own.
Ingredients for Pumpkin Butterscotch Cookie Bars
All purpose flour: This is the base of your cookie bars, providing structure.
Baking soda: It acts as a leavening agent and gives the bars their lift.
Salt: Enhances the flavor of the other ingredients.
Pumpkin pie spice: Gives the bars their distinct autumnal flavor.
Ground cinnamon: Complements the pumpkin pie spice and adds warmth.
Granulated sugar: Sweetens the bars and helps with browning.
Brown sugar: Adds moisture and a deeper flavor compared to granulated sugar.
Unsalted butter: Adds richness and moisture to the cookie bars.
Egg whites: Provide structure to the bars.
Pumpkin puree: Adds moisture and a subtle earthy flavor.
Vanilla extract: Enhances the flavor of the other ingredients.
Butterscotch chips: Adds a sweet, caramel-like flavor.
Cream cheese: Creates a rich and tangy frosting.
Powdered sugar: Sweetens the frosting and makes it smooth.
Semi-sweet chocolate: Adds a bitter-sweet finish as a drizzle on top.
One reader, Ephraim Higginbotham says:
These pumpkin butterscotch cookie bars are a delightful treat! The combination of pumpkin and butterscotch creates a unique and delicious flavor. The frosting adds a creamy finish, and the chocolate drizzle is the perfect touch. I highly recommend this recipe for a tasty fall dessert!
Techniques Required for Pumpkin Butterscotch Cookie Bars Recipe
Preheat oven: Preheat the oven to 350 degrees F and lightly spray a 9x13 inch non-stick baking pan with cooking spray.
Combine dry ingredients: In a large bowl, combine the flour, baking soda, salt, pumpkin spice, and cinnamon. Stir to blend.
Whisk wet ingredients: In another bowl, whisk the sugars with the butter, egg whites, pumpkin, and vanilla until light and fluffy.
Blend dry and wet ingredients: 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.
Fold in butterscotch chips: Gently fold in the butterscotch chips into the batter.
Spread batter: Spread the batter onto the prepared baking pan using the back of a measuring cup to smooth it evenly.
Bake: Bake for 14 to 16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Avoid overbaking. Let it cool completely on a wire rack.
Prepare frosting: In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended.
Frost bars and drizzle with chocolate: Frost the bars and drizzle with the melted chocolate.
Cut into squares and triangles: 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.
Store: Store in the refrigerator until ready to serve.
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.
Serves:
Ingredients
- 2cupsall purpose flour,Gold Medal
- ½tspbaking soda
- ¼tspsalt
- 1½tsppumpkin pie spice
- ⅛tspground cinnamon
- ⅔cupgranulated sugar
- ⅔cupbrown sugar,unpacked
- ¼cupunsalted butter,melted
- 2large egg whites
- ¼cuppumpkin puree
- 2tsppure vanilla extract
- ⅔cupbutterscotch chips
For Frosting:
- 8ozcream cheese,⅓ less fat, softened
- ½cuppowdered sugar
- 2ozsemi-sweet chocolate,melted
- ½tspvanilla extract
Instructions
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Preheat oven to 350 degrees F. Lightly spray a 9×13 inch non-stick baking pan with cooking spray.
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In a large bowl, combine the flour, baking soda, salt, pumpkin spice, and cinnamon and stir to blend.
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In another bowl, whisk the sugars with the butter, egg whites, pumpkin, and vanilla until light and fluffy.
-
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.
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Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
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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.
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Meanwhile, prepare the frosting. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended.
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Frost bars and drizzle with the melted chocolate.
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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.
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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
Technique Tip for Perfect Pumpkin Butterscotch Cookie Bars
When folding the butterscotch chips into the batter, be gentle and use a rubber spatula. This will help distribute the chips evenly throughout the batter without deflating the mixture. Also, when melting the semi-sweet chocolate for the frosting, use a double boiler or microwave it in 15-second intervals, stirring in between until smooth. This prevents the chocolate from burning and becoming grainy.
Time-Saving Tips for Making Pumpkin Butterscotch Cookie Bars
Prepare the ingredients: Gather and measure all the ingredients before starting to make the recipe to streamline the process.
Use a stand mixer: Utilize a stand mixer to easily combine the wet and dry ingredients, saving time and effort.
Chill the dough: Place the dough in the refrigerator for a short time before baking to prevent spreading and ensure even baking.
Use parchment paper: Line the baking pan with parchment paper for easy cleanup and removal of the cookie bars.
Double the recipe: Consider doubling the recipe and freezing the extra bars for future use, maximizing your time and effort.
Substitute Ingredients For Pumpkin Butterscotch Cookie Bars Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the baked goods.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but you may need to adjust the quantity as baking powder is not as strong as baking soda.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, and it adds a subtle coconut flavor to the recipe.
granulated sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index compared to granulated sugar, making it a healthier alternative.
brown sugar - Substitute with maple syrup: Maple syrup can add a rich, caramel-like sweetness to the recipe and can be used as a liquid sweetener in place of brown sugar.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to create a foam similar to egg whites and is a great vegan alternative in baking recipes.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree has a similar texture and flavor to pumpkin puree, making it a suitable substitute in this recipe.
butterscotch chips - Substitute with white chocolate chips: White chocolate chips can provide a similar creamy sweetness and complement the flavors in the recipe.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a lower-fat alternative to cream cheese and provides a tangy flavor to the frosting.
powdered sugar - Substitute with stevia powder: Stevia powder is a natural, zero-calorie sweetener that can be used as a substitute for powdered sugar in the frosting.
semi-sweet chocolate - Substitute with dark chocolate: Dark chocolate can be used as a substitute for semi-sweet chocolate, providing a richer and slightly less sweet flavor to the recipe.
Presenting Pumpkin Butterscotch Cookie Bars
Elevate the plating: When presenting the pumpkin butterscotch cookie bars, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to provide a striking contrast to the rich colors of the bars. Arrange the bars in a diagonal pattern to add a modern touch to the plating.
Incorporate artistic drizzling: Enhance the visual appeal of the dish by incorporating artistic drizzling of the melted chocolate over the frosted bars. This not only adds a touch of sophistication but also showcases the attention to detail in the presentation.
Garnish with seasonal elements: Add a touch of seasonal flair to the presentation by garnishing the plate with a sprig of fresh mint or a dusting of cinnamon. These elements not only add a pop of color but also tie in the flavors of the season.
Utilize negative space: Embrace the concept of negative space to allow the dessert to stand out. Avoid overcrowding the plate and instead, strategically position the bars to create a visually appealing arrangement that draws the eye to the focal point of the dish.
Incorporate geometric shapes: Consider incorporating geometric shapes into the plating design. This can be achieved by cutting the bars into precise shapes, such as triangles, and arranging them in a visually appealing pattern on the plate.
Highlight the frosting: Showcase the luscious frosting by using a piping bag to create elegant swirls or patterns on the bars. This not only adds a professional touch but also draws attention to the creamy texture of the frosting.
Balance flavors and textures: When plating, consider the balance of flavors and textures. Pair the bars with a small quenelle of whipped cream or a scoop of vanilla ice cream to complement the rich butterscotch and pumpkin flavors.
Emphasize precision: Pay attention to precision when cutting and arranging the bars. Each piece should be uniform in size and shape, showcasing the chef's attention to detail and culinary expertise.
Essential Tools for Making Pumpkin Butterscotch Cookie Bars
- oven: A kitchen appliance used for baking and roasting food.
- non-stick baking pan: A pan with a non-stick coating to prevent food from sticking.
- measuring cup: A cup used to measure ingredients accurately.
- wire rack: A rack used for cooling baked goods.
- mixing bowl: A bowl used for mixing ingredients together.
- whisk: A utensil used for blending and mixing ingredients.
- electric mixer: A kitchen appliance used for mixing, beating, and whipping ingredients.
- knife: A tool used for cutting and slicing ingredients.
- spatula: A kitchen tool used for spreading, mixing, and flipping ingredients.
- food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Storing and Freezing Pumpkin Butterscotch Cookie Bars
These pumpkin butterscotch cookie bars can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to place a piece of parchment paper or wax paper between each layer to prevent them from sticking together.
If you want to freeze these cookie bars, wrap them tightly in plastic wrap and then place them in a freezer-safe container or resealable bag. They can be frozen for up to 3 months.
To thaw, simply remove the desired number of cookie bars from the freezer and let them sit at room temperature for about an hour. Alternatively, you can place them in the refrigerator overnight to thaw slowly.
For best results, wait to frost the cookie bars until they have thawed completely and reached room temperature. This will ensure that the cream cheese frosting spreads smoothly and evenly.
If you have already frosted the cookie bars before freezing, let them thaw in the refrigerator overnight. The frosting may become slightly soft and glossy after thawing, but it will still taste delicious.
How To Reheat Leftover Pumpkin Butterscotch Cookie Bars
To reheat leftover pumpkin butterscotch cookie bars, preheat your oven to 350°F (175°C). Place the bars on a baking sheet lined with parchment paper and heat them for 5-7 minutes, or until they're warmed through and the butterscotch chips are gooey again. This method will help restore the bars' original texture and flavor.
If you're short on time, you can also reheat the cookie bars in the microwave. Place a single bar on a microwave-safe plate and heat it for 15-20 seconds, or until it's warm and the butterscotch is melted. Be careful not to overheat the bar, as it may become too soft or soggy.
For a crispy exterior and a soft, warm interior, try reheating the pumpkin butterscotch cookie bars in an air fryer. Set the air fryer to 350°F (175°C) and place the bars in the basket, ensuring they're not touching each other. Heat for 2-3 minutes, or until they're warmed to your liking.
If you want to enjoy your leftover cookie bars with a scoop of vanilla ice cream, try warming them up in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Add the bars and cook for 1-2 minutes on each side, or until they're golden brown and heated through. Serve immediately with a scoop of ice cream on top for a decadent treat.
Random Fact about Pumpkin Butterscotch Cookie Bars
The pumpkin butterscotch cookie bars recipe is a delightful combination of fall flavors. These bars are a perfect treat for autumn gatherings and can be a great addition to your holiday dessert table. They offer a unique twist on traditional cookie bars, combining the warmth of pumpkin with the sweetness of butterscotch. The creamy frosting and drizzled chocolate add an extra layer of indulgence to this delicious dessert. These bars can be stored in the refrigerator, making them a convenient make-ahead option for entertaining. Enjoy the delightful blend of pumpkin and butterscotch in these delectable cookie bars.
Is Making Pumpkin Butterscotch Cookie Bars at Home Economical?
The cost-effectiveness of this pumpkin butterscotch cookie bars recipe is quite high. The ingredients are commonly found in households, making it a budget-friendly option. The use of pumpkin puree and butterscotch chips adds a unique touch without breaking the bank. The approximate cost for a household of 4 people is around $15, making it an affordable dessert option. Overall Verdict: 9/10.
Are Pumpkin Butterscotch Cookie Bars Healthy or Unhealthy?
The pumpkin butterscotch cookie bars recipe, while undeniably delicious, leans more towards the unhealthy side. The recipe contains a significant amount of sugar, with both granulated and brown sugar being used. Butterscotch chips, which are high in sugar and fat, also contribute to the overall calorie count. The use of all-purpose flour and cream cheese further increases the carbohydrate and fat content, respectively. However, the recipe does incorporate some healthier ingredients, such as pumpkin puree, which is rich in vitamins and fiber, and egg whites, which provide protein without the additional cholesterol from the yolks.
To make this recipe healthier, consider the following suggestions:
- Replace a portion of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and nutritional value
- Reduce the amount of sugar used in the recipe, or substitute some of the sugar with natural sweeteners like honey or maple syrup
- Use dark chocolate chips instead of butterscotch chips, as dark chocolate contains antioxidants and has a lower sugar content
- Replace some of the butter with Greek yogurt or applesauce to reduce the fat content while maintaining moisture
- Incorporate more pumpkin puree or add other healthy ingredients like grated zucchini or carrots to boost the vegetable content and fiber
- Use reduced-fat cream cheese in the frosting to lower the overall fat content of the dessert
Editor's Thoughts on This Delightful Fall Treat
This pumpkin butterscotch cookie bars recipe is a delightful combination of fall flavors and sweet indulgence. The use of pumpkin puree and butterscotch chips adds a unique twist to the classic cookie bar, creating a rich and comforting treat. The addition of cream cheese frosting and a drizzle of melted chocolate elevates the bars to a decadent dessert. The recipe's clear instructions and simple steps make it accessible for both novice and experienced bakers. Overall, these cookie bars are a perfect addition to any autumn gathering or a cozy night in.
Enhance Your Pumpkin Butterscotch Cookie Bars Recipe with These Unique Side Dishes:
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Appetizers and Main Courses to Complement Pumpkin Butterscotch Cookie Bars
Why trust this Pumpkin Butterscotch Cookie Bars Recipe:
This recipe offers a delightful fusion of pumpkin puree and butterscotch chips, creating a harmonious blend of flavors. The use of pumpkin pie spice and cinnamon adds warmth and depth to the bars, while the creamy cream cheese frosting and decadent melted chocolate drizzle elevate the dessert to a new level of indulgence. The careful instructions ensure a perfect texture, and the inclusion of vanilla extract enhances the overall aroma and taste. With a balance of sweet and spiced elements, this recipe promises a delightful treat for any occasion.
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