Cream Cheese Drizzled Pumpkin & Cookie Butter Bars

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Pumpkin and cookie butter might not be the most obvious pairing, but once you try it, you’ll wonder why they aren’t always served together. These Pumpkin & Cookie Butter Bars bring together the earthy warmth of pumpkin puree with the caramelized, spiced sweetness of cookie butter. Then we drizzle on tangy cream cheese icing to add that final layer of flavor. The result? A rich, chewy, moist bar that tastes like fall but feels just right any time of year.

These bars are a cozy alternative to classic pumpkin desserts. They bake up soft and fudgy, almost like a brownie, with a subtle crunch around the edges. The cookie butter gives them a toasty depth that plays perfectly with pumpkin spice, while the cream cheese drizzle keeps everything balanced. It’s a dessert that feels both nostalgic and unexpected.

Whether you’re baking for a fall gathering, prepping a Thanksgiving dessert spread, or just in the mood for something spiced and special, this recipe is a winner. Unlike pumpkin pies or cheesecakes that require more time and precision, these bars are straightforward, reliable, and satisfying.

They slice cleanly, stack well, and hold their shape, making them ideal for potlucks, parties, or holiday cookie trays. They travel easily, freeze well, and still taste great days later. And while they feel decadent, they’re made with accessible ingredients and easy steps.

The magic here is in the texture and flavor layers. The bars are soft and chewy with pumpkin and cookie butter in every bite. The cream cheese drizzle adds visual appeal and that signature tang that keeps the sweetness in check. They’re just rich enough to feel indulgent without being heavy.

This recipe also scales well. You can double it for a crowd or halve it for a smaller batch. No stand mixer required, just a couple bowls and a whisk.

You can also customize the drizzle. Keep it thin for subtle sweetness or go thicker for more of a frosting vibe. Want to dress them up? Sprinkle on some crushed graham crackers or chopped nuts after drizzling.

Kids love them, adults love them, and they make your kitchen smell amazing while they bake. Plus, cookie butter gives them that something extra that sets them apart from the usual pumpkin treats.

They’re also not overly sweet. The pumpkin keeps them moist and grounded, while the cookie butter adds body without overwhelming the flavor.

If you want a dessert that feels homemade and comforting, but still a little elevated, this is it. These bars feel like the best parts of fall in one bite: spiced, warm, and just sweet enough.

They store beautifully in the fridge and can be made a day ahead, which is perfect for busy schedules.

If you’ve never baked with cookie butter before, this is a great intro. It blends easily and adds incredible flavor without needing any extra spices.

This is the kind of recipe you’ll end up sharing every time you bring it somewhere. And once people try them, they’ll ask you for it.

Servings: 16 bars

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

For the bars:

• 1 cup pumpkin puree
• 1/2 cup cookie butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice

For the cream cheese drizzle:

• 2 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 tbsp milk (add more as needed)

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, cookie butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
3. In a separate bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Stir the dry ingredients into the wet until fully combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
7. While the bars cool, make the drizzle: Beat the softened cream cheese, powdered sugar, and milk together until smooth. Adjust milk to reach desired consistency.
8. Once the bars are cool, drizzle with cream cheese mixture. Chill briefly to set the drizzle if desired.

Tips:

• Don’t overbake. These bars are best when slightly underdone for a fudgy texture.
• Use room temperature ingredients for a smoother batter.
• Let the bars cool completely before drizzling for clean lines.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Why You’ll Love This Recipe:

• Perfectly spiced and not too sweet.
• Combines unique flavors in a familiar format.
• Easy to make and easy to transport.
• A crowd-pleasing twist on traditional pumpkin desserts.

Pumpkin & Cookie Butter Bars with Cream Cheese Drizzle are a delicious twist on classic pumpkin treats. Moist, spiced, and topped with tangy cream cheese icing, these bars are easy to make, easy to love, and perfect for any fall occasion (or beyond).