Pumpkin Spice Cookie Bars

These easy Pumpkin Spice Cookie Bars are a chewy seasonal extravaganza chocked full with toasted pecans and butterscotch chips. They’re a celebration of fall flavors perfect for sharing and savored with a cup of java, hot tea or warm cider.

Easy Pumpkin Spice Cookie Bars Recipe

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. These cookie bars encompass the flavors of fall in a most delicious way. How to make Pumpkin Spice Cookie Bars: (Scroll down for full printable recipe.)

• Prepare Dish – Preheat the oven to 350°F degrees and spritz a 13×9 inch baking pan with cooking spray.
• Dry Ingredients – Cut cold butter into the dry cookie mix using a pastry blender or a mixer on low speed until it coarse crumbs. Set aside 1/2 cup for the topping.
• Egg – To the remaining crust mixture add one large egg beating until combined.
• Bake – Press firmly and evenly onto bottom of pan. Bake at 350°F for 15 minutes.
• Toast Pecans – 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.
• Filling – Meanwhile, In the same mixing bowl whip together sweetened condensed milk, 2 eggs and vanilla until combined.
• Assemble – Remove pan from oven, sprinkle 1 cup of toasted pecans and 1 cup of butterscotch chips over crust. Pour over the nuts and chips.
• Topping – Toss together reserved crust, 1/3 cup pecans topping and brown sugar for the topping. Sprinkle evenly over the filling.
• Finish Baking – 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.

How to Make the BEST Pumpkin Spice Cookie Bars

• Ingredients you’ll need to make homemade Pumpkin Spice Cookie Bars: Cold butter, package pumpkin spice cookie mix i.e. Betty Crocker, large egg, pecans, butterscotch chips.
• For the Filling: Sweetened condensed milk, large eggs and vanilla extract.
• For the Topping: Reserved crust mixture, pecan pieces and light brown sugar.
• Kitchen tools you’ll need: 13×9 inch baking dish, medium bowl, large bowl, pastry blender, measuring cups and spoons, sharp knife and cutting board or nut chopper.
• If you’re unable to find pumpkin spice cookie mix you can make this with sugar cookie mix. It won’t be a pumpkin spice bar but a delicious cookie bar all the same.
• Store baked Pumpkin Spice Cookie Bars in an airtight container chilled or at room temperature for up to 4 days.

More Pumpkin Dessert Recipes to Make

Prolong the pumpkin season with a few of these goodies.

• Easy no bake Pumpkin Spice Cheesecake Pie.
• Start the day with Pumpkin Spice French Toast.
• Decadent Salted Toffee Pumpkin Spice Fudge.
• Pumpkin Spice Layered Lush a seasonal spinoff of a classic lush dessert.
• Pumpkin Muffins with a Streusel Topping.
• 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:

• 13 x 9 inch Dish
• Mixing Bowls
• Spatula
• Chopping Board and Knives