Description
These Pumpkin Spice Latte Cookie Bars are a delightful blend of soft, chewy texture and rich, spiced flavor reminiscent of your favorite pumpkin spice latte. Perfect for fall, they are easy to make and irresistible with a sweet vanilla glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips or white chocolate chips (optional)
- 1 cup powdered sugar
- 2 tablespoons brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice blend (or a combination of cinnamon, nutmeg, and ginger)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in 1 cup of pumpkin puree and optional chocolate or white chocolate chips until fully incorporated.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes until the edges are lightly golden.
- Once baked, remove from the oven and let the cookie bars cool in the pan for about 15 minutes before lifting them out using the parchment paper.
- While the bars cool, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of cooled brewed coffee, 1 teaspoon of vanilla extract, and 1/2 teaspoon of pumpkin spice blend until smooth. Drizzle over the cooled bars before slicing into squares.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Be sure your butter is softened but not melted. For an extra flavor boost, consider adding a tablespoon of espresso powder to your batter. If you want to make them vegan, use flax eggs instead of the eggs, and substitute the butter with coconut oil or vegan butter.