Pumpkin Spice Cookie Bars
When fall makes it's bold appearance signaling the end of summer you know all things apple and pumpkin spice are close behind. After all, when the days are a bit cooler, sharing warm drinks and special treats with loved ones seems so much sweeter. Whether you love it or not, pumpkin spice everything is here to stay. Not that it's an entirely new concept by any means but, those two words seem so much more romantic when said together.
Pumpkin Spice Bars are a Seasonal Cookie Bar
Other Pumpkin Desserts to Try
Prolong the pumpkin season with a few of these goodies.
- Easy no bake Pumpkin Spice Cheesecake Pie.
- Salted Toffee Pumpkin Spice Fudge.
- Pumpkin Spice Layered Lush a seasonal spinoff of a classic.
- Another sweet fall baked treat you may enjoy is this Hot Pumpkin Pie Drink from Ashlee Marie.
- You can also browse all things pumpkin in the MSSK recipe index here.
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Helpful Kitchen Items:
Pumpkin Spice Cookie Bars
- ½ cup cold salted butter cubed
- 1 17.5 oz package dry pumpkin spice cookie mix i.e. Betty Crocker
- 1 large egg
- 1 cup chopped pecans toasted
- 1 cup butterscotch chips
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup reserved crust mixture
- ⅓ cup pecan pieces
- 2 Tbsp light brown sugar
- Preheat the oven to 350°F degrees and spritz a 13 x 9 inch baking pan with cooking spray.
- In large mixing bowl, cut cold butter into the dry cookie mix using a pastry blender or a mixer on low speed until it coarse crumbs. Set aside ½ cup for the topping.
- To the remaining crust mixture, add one large egg and beat until combined. Press firmly and evenly onto bottom of pan. Bake at 350°F for 15 minutes.
- Arrange 1 cup pecan pieces in a single layer on a baking sheet. Toast in the oven for 6-8 minutes, while crust bakes, then set aside to cool.
- Meanwhile, In the same mixing bowl, to make filling, whip together sweetened condensed milk, 2 eggs and vanilla until combined.
- Remove from oven, sprinkle 1 cup of toasted pecans and 1 cup of butterscotch chips over crust. Pour over the nuts and chips.
- Toss together reserved crust, ⅓ cup pecans topping and brown sugar for the topping. Sprinkle evenly over the filling.
- Return to oven and bake for an additional 30 minutes or until a toothpick shows moist crumbs. Cool completely on a cooling rack then cut into 24 or 36 bars.
- Store in an airtight container at room temperature.