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Cream Cheese Drizzled Pumpkin & Cookie Butter Bars

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).
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars

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
 

  • Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
  • In a large mixing bowl, whisk together the pumpkin puree, cookie butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
  • In a separate bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Stir the dry ingredients into the wet until fully combined.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • 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.
  • Once the bars are cool, drizzle with cream cheese mixture. Chill briefly to set the drizzle if desired.

Notes

  • 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.