Pumpkin Pie Cookie Bars

5 from 1 review

These pumpkin pie cookie bars have a layer of snickerdoodle cookie. It is topped with no bake pumpkin pie and whipped cream on top.

Prep Time1

Cook Time20

Chilling Time6

Total Time7 20

Servings: bars

Calories: 245kcal

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

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.

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.

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.

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.