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Best Easy Iced Pumpkin Sugar Cookie Bars Recipe

iced pumpkin sugar cookie bars - featured image
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These iced pumpkin sugar cookie bars are impossibly soft, perfectly spiced, and topped with a crackly vanilla icing. They come together in one bowl with no chilling required, making them the ultimate easy fall dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg, room temperature
  • ¾ cup pumpkin puree (100% pure, not pie filling)
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups powdered sugar, sifted
  • 3–4 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer or 4-5 minutes by hand.
  3. Beat in the egg, pumpkin puree, and vanilla extract until fully combined. The mixture may look curdled; this is normal.
  4. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Transfer the dough to the prepared pan and spread evenly with a spatula. The batter will be thick and slightly sticky.
  7. Bake for 18-22 minutes, rotating the pan halfway through, until edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool in the pan on a wire rack for 10 minutes, then lift out using parchment handles and cool completely on the rack (about 45 minutes to 1 hour).
  9. For the icing: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla until smooth. Add more milk if needed to reach a thick but spreadable consistency.
  10. Pour the icing over the cooled bars and spread evenly. Let set for at least 30 minutes before cutting into squares.

Notes

Do not overmix the dough. Check pumpkin puree for excess water; blot if needed. Room temperature ingredients matter. Use the toothpick test wisely—a few moist crumbs means done. Cool completely before icing. For clean cuts, use a hot, wet knife.

Nutrition

Keywords: pumpkin sugar cookie bars, iced pumpkin bars, easy pumpkin dessert, fall cookie bars, pumpkin bars with icing

Find it online: https://flurpchef.com/best-easy-iced-pumpkin-sugar-cookie-bars-recipe/