Name: Frosted Pumpkin Sugar Cookie Bars Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup butter (softened); 1 cup brown sugar; 1 cup sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup pumpkin puree; 5 cups all purpose flour; 1 teaspoon salt; ½ teaspoon baking soda; 3 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 8 ounces cream cheese (1 package, softened); ½ cup butter (softened); 1 teaspoon vanilla; 2 Tablespoons milk; 4 cups powdered sugar

Recipe Ingredient Notes

Pumpkin Sugar Cookie Bars

1 cup butter softened

1 cup brown sugar

1 cup sugar

4 large eggs

2 teaspoons vanilla extract

1 cup pumpkin puree

5 cups all purpose flour

1 teaspoon salt

½ teaspoon baking soda

3 teaspoons pumpkin pie spice

1 teaspoon cinnamon

Cream Cheese Frosting

8 ounces cream cheese 1 package, softened

½ cup butter softened

1 teaspoon vanilla

2 Tablespoons milk

4 cups powdered sugar

A bowl with a mixture of white flour and brown cocoa powder.

A close-up of light brown cookie dough being mixed by an electric mixer in a clear bowl. The mixture is thick and part of the mixer attachment is visible.

How to make Pumpkin Sugar Cookie Bars

Preheat oven to 375 degrees F. In a large bowl, cream butter and sugars together until light and fluffy.

Add eggs, one at a time, mixing after each egg.

Mix in vanilla and pumpkin.

In a separate bowl, whisk together flour, salt, baking soda, pumpkin pie spice and cinnamon.

Add wet mixture to dry ingredients and mix until combined.

Spread batter in a baking cookie sheet (18 x 13 x 1 inch) sprayed with nonstick cooking spray.

Bake for 15-18 minutes, or until bars are light golden brown and an inserted toothpick comes out clean. Let cool.

Metal whisk and blocks of butter in a mixing bowl.

A metal whisk attachment covered in freshly whipped cream rests above a stainless steel mixing bowl.

A close-up image of a frosted sheet cake in a metal baking pan.

Frosting Instructions

Cream butter and cream cheese together, then add vanilla, milk and powdered sugar. If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk.

Spread frosting on top of cooled bars, cut into bars and serve.

Explore More Delicious Pumpkin Brownies and Bars

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

Tricia Williams says:

Six cups of flour?? One cup of sugar and one cup of brown sugar? 8 cups of dry ingredients seems like way too much! Is there an error here? Sounds yummy but I am afraid to try until confirmation!
Jen @ Jen's Favorite Cookies says:

I'm glad these make a huge batch too, because I bet they would disappear quickly!
Camille says:

Thanks so much, Jen!! I just think the world of you!
Camille says:

Tricia- I know, it does seem like a lot of dry ingredient, but when you add in the cup of butter and 4 eggs, plus the cup of pumpkin, it all works out and they are amazing. I did change the flour to 5-6 cups - I have made these pumpkin bars 3 times and each time I have used anywhere from 5 1/2 - 6 cups of flour. I would start with 5 and if you feel like your dough is too runny, add a little more. :) I promise that it's worth taking a chance on this recipe!
Ashley says:

I made these tonight and I think the recipe calls for too much flour. I only used 5 cups and I felt like they tasted too much like flour. Next time I make this I will use less. I love all your recipes and use them on a regular basis but this one wasn't my favorite.
Erin @ Simple, Sweet & Savory says:

I'm glad this recipe makes a lot. I can already tell I'm going to need lots of extras so I don't eat them all by myself. :)
Kelly says:

I agree, Ashley. I didn't use the full amount of flour and I still thought they tasted too much of flour. However, I will still take them to my potluck tomorrow because I don't have time to make anything else!
Stephanie says:

What size pan do you use? I have read and reread this recipe, but no mention of pan size??
Cyd says:

Hi Stephanie, Thanks for letting us know that the baking sheet measurements were not on the post for Frosted Pumpkin Sugar Cookie Bars. We use a half sheet (standard cookie sheet) that measures on the exterior 18x13x1 inch. We hope this helps.