Pumpkin Pie Cookie Bars
These pumpkin pie cookie bars have a layer of snickerdoodle cookie. It is topped with no bake pumpkin pie and whipped cream on top. This is the BEST pumpkin pie bar recipe. The cookie layer is a perfect crust layer and is amazing on its own.
These pumpkin pie cookie bars are the most delicious dessert meant to impress after a Thanksgiving dinner. It is a modern twist to improve upon traditional pumpkin pie. You will never go back after trying these creamy pumpkin pie bars! They are WAY better than the best homemade pumpkin pie.
Tips for making cookie bars
Here are my tips, so yours turns out like this recipe!
- Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
- Tip 2: Make sure to thoroughly spray the pan with baking spray to make sure it is easy to remove from the pan. It also helps to use parchment paper to lift it out, so leave plenty coming up the sides. If it is sticking you can use a knife to separate it from the sides of the pan.
- Tip 3: Do not take the pumpkin pie cookie bars out of the fridge until they are cold, as they will not set while still too warm. This can make them fall apart when you take them out of the pan.
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For more pumpkin recipes, try my Pumpkin Cinnamon Rolls and Mini Pumpkin Pies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Pumpkin Pie Cookie Bars
These pumpkin pie cookie bars have a layer of snickerdoodle cookie. It is topped with no bake pumpkin pie and whipped cream on top.
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Ingredients
Cinnamon Swirl
- 1/3 cup Brown sugar, packed light or dark
- 1/3 cup All-purpose flour
- 1 1/2 tsp Ground cinnamon
- 1/4 cup Unsalted butter, melted
Snickerdoodle Cookie
- 1 1/4 cups All-purpose flour
- 1 tsp Cornstarch
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup White granulated sugar
- 1 Large egg, room temperature
- 1 tsp Pure vanilla extract
No Bake Pumpkin Pie
- 8 oz Cream cheese, room temperature
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 TBSP Heavy Cream
- 1 cup Pumpkin puree
- 1 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 cup Heavy Cream
- 1/3 cup Powdered sugar
Whipped Cream
- 1 cup Heavy Cream
- 2 TBSP Powdered sugar
- 1/2 tsp Pure vanilla extract
Instructions
Cinnamon Swirl
- In a small bowl, mix brown sugar, flour, cinnamon, and melted butter together. Place bowl in the fridge while you make the cookie dough.1/3 cup Brown sugar, 1/3 cup All-purpose flour, 1/4 cup Unsalted butter, 1 1/2 tsp Ground cinnamon
Snickerdoodle Cookie
- Preheat the oven to 350℉. Spray a 9X9-inch square pan with baking spray. Line the bottom and all 4 sides with parchment paper. Spray again.
- In a medium bowl, sift the flour, Add the cornstarch, baking powder, baking soda, and salt. Set aside.1 1/4 cups All-purpose flour, 1 tsp Cornstarch, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
- In a separate bowl using a mixer, beat the melted butter and sugar on high speed for 2 minutes.1/2 cup Unsalted butter, 3/4 cup White granulated sugar
- Add in the vanilla and egg and mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.1 Large egg, 1 tsp Pure vanilla extract
- Take the cinnamon bowl out of the fridge. Use a fork or your hands to break up the clumps. Add the cinnamon filling to the cookie dough. Mix on low speed until mixed together.
- Pour the cookie dough into the pan. Use your hands to press the dough evenly on to the bottom of the pan.
- Bake for 19-22 minutes. Bake until the cookie is lightly golden brown. Cool completely before adding the pumpkin batter.
No Bake Pumpkin Pie
- Place a metal bowl in the freezer for 10 minutes. Pour the pumpkin puree on to a plate. Use two paper towels and press it into the pumpkin. Do this 3 separate times to soak up the moisture.1 cup Pumpkin puree
- In a separate bowl, beat the cream cheese and sugar on high speed for 2 minutes.8 oz Cream cheese, 1/4 cup White granulated sugar
- Add the vanilla, heavy cream, pumpkin puree, cinnamon, and pumpkin pie spice. Mix on medium speed until smooth.1 tsp Pure vanilla extract, 2 TBSP Heavy Cream, 1 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
- In the cold bowl with a whisk attachment, beat the heavy cream and powdered sugar on high speed. Beat until stiff peaks form.1/2 cup Heavy Cream, 1/3 cup Powdered sugar
- Pour the whipped cream into the pumpkin mixture. Use a rubber spatula to gently fold in the whipped cream. Do this until fully mixed together. Make sure to be gentle to not knock out the air from the whipped cream.
- Spread the pumpkin pie batter on top of the cookie crust that is still in the pan. Cover with foil and let chill for at least 6 hours or overnight.
Whipped Cream
- Place a metal bowl in the freezer for 10 minutes.
- Pour heavy cream, powdered sugar, and vanilla into the cold bowl. Using a whisk attachment, beat on high speed until medium peaks form.1 cup Heavy Cream, 2 TBSP Powdered sugar, 1/2 tsp Pure vanilla extract
- Take the cookie bars out of the pan and remove the parchment paper. Cut into the 16 bars using a clean sharp knife. Add dollops of whipped cream on to each bar.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie dough.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 245kcal, Carbohydrates: 32g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 145mg, Potassium: 76mg, Fiber: 1g, Sugar: 18g, Vitamin A: 2841IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
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