Pumpkin Spice Cookie Bars
Let’s welcome fall with these Pumpkin Spice Cookie Bars.
Fall is my favorite time of the year. During the hot summer months, I long for the Fall months that bring cooler weather to South Florida. I also long for the delicious pumpkin baked goods that arrive with Fall.
Another thing I look forward to during the Fall months is the return of the seasonal flavor of Coffee-mate’s Pumpkin Spice Coffee Creamer. Coffee-mate’s seasonal flavors hit store shelves in September and are available until January. When the first week of September rolls around, I shop the dairy section of the grocery store religiously, waiting for the seasonal flavors to hit the shelves. When I spotted them this year, I bought three bottles of the pumpkin spice. You could say it’s my favorite coffee creamer flavor. I like to put it in my coffee and I like to bake with it.
Things to know about these Pumpkin Spice Cookie Bars.
- The gingersnap crust is homemade
- They contain white chocolate and butterscotch chips.
- Pumpkin seeds lend a little salty flavor to these bars.
- Coffee Mate pumpkin spice creamer was used in the making of these bars.
- They will make you realize it’s fall.
- You will want to eat ALL of them.
For the gingersnap cookie crust (adapted from BHG New Cookbook)
2 1/2 C all purpose flour
1 C packed brown sugar
3/4 C shortening
1/4 C molasses
1 egg, room temp
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/4 C pumpkin puree
For the topping
1/2 C diced caramel squares (I just cut mine into fours)
1/2 C white chocolate chips
1/2 C butterscotch chips
1/4 C roasted pumpkin seeds
1/4 C shredded sweetened coconut
1/2 C Coffee-mate Pumpkin Spice Coffee Creamer
1/2 C sweetened condenses milk
1/4 C pumpkin puree
- Line a 13x9 baking pan with parchment paper. Make sure there is enough going over the sides to be able to grab and pull the bars out of the pan once they have cooled.
- Preheat your oven to 350
For the gingersnap cookie crust
- In the bowl of a stand mixer, beat together the flour, brown sugar, molasses, pumpkin puree, ground ginger, ground cinnamon, ground cloves, baking soda, egg and shortening until well combined and you have a ball of cookie dough.
- Press the cookie dough into the 9x13 baking pan. Bake at 350 for 10 minutes.
- Remove from the oven.
Assemble the bars
- Combine the butterscotch and white chocolate chips and mix well. Sprinkle over the partially cooked gingersnap cookie crust. Evenly distribute the caramel pieces over top of the white chocolate and butterscotch chips. Add the shredded coconut and pumpkin seeds.
- Whisk together the 1/4 C pumpkin puree, sweetened condenses milk and Coffee-mate Pumpkin Spice Coffee Creamer. Pour the mixture over the bars.
- Return the bars to the oven and bake for 25-30 minutes, or until the mixture is bubbly.
- Remove from the oven and allow to completely cool.
- Remove the bars from the pan by lifting up on the parchment paper. Cut into squares. Enjoy.
I was selected for this opportunity by Clever Girls Collective. All content and opinions expressed are my own.
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I love using coffee creamer in my baking! So good! Of course, I love it in my coffee too. I think it was genius to use the pumpkin seeds in these bars!
Thank you, Tanya!
Julie I love how these bars are different from what you normally see! They way you added the pumpkin seeds I think was a great touch to a fabulous recipe!
Thank you, Nancy! I’m glad I went with the pumpkin seeds! They really make these bars stand out!
Oh my!! Julie I believe you have out done yourself here. 7 layers of just awesomenesss!!! I love coffeemate creamers and I am loving how you transformed the pumpkin spice flavor into this ooey-gooey bar!! You are a genius. Now let’s figure out how you can share these with me, shall we?
Thank you, Zainab! Now if only we could send goodies through the computer. Wouldn’t that be nice?! ;)
I love magic bar recipes and this is perfect for Fall! I wish I had one now for an afternoon snack. :)
It sure is perfect for fall, Tina! These are so darn good. I’ll admit, I ate more than one yesterday!
they look yummy!
Thank you, Dina!
These sound amazing Julie….I wish I had a big piece right now! :)
Thank you so much, Liz!
Looks very yummy…love pumpkin spice! Pinned and again great pix!
Thank you so much, Deb! I can’t wait to see the pics you start taking with your new lens! We’ll have to compare notes. :)
That looks incredible Julie! You can’t go wrong with pumpkin! Delicious and pinning! :)
Thank you, Anne!
Julie these do indeed look magical, pinned!
Thank you, Emily!
Magic Bars always make me think of Christmas and my Mom. I’ve never tried a new variety of magic bars but this one sounds right up my alley. I’m sure the coffee creamer gives this dessert a nice rich taste! YUM!! Recipe is pinned!!
You’ll have to give it a try, Meghan! It’s bursting with fall flavor and the pumpkin spice is great with it!
These look delicious, Julie! I especially love the sound of the homemade gingerbread cookie base. It’s one of my favorite cookies to make and eat!
Thank you so much, Marcie! The gingerbread cookie base is oh so good! It really makes this magic bar complete! Glad I went with it rather than making a basic sugar cookie or graham crust!
The colors and how this bars looks is just amazing. Love the texture combination too. The coffee creamer is quite intriguing. That is a good looking bar.
Such a delicious combination of ingredients, Julie! These look AMAZING!!!
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Gingersnap cookie crust? Oh my goodness, does that sound amazing! I love that you added pumpkin seeds as a topping. This is such a unique bar.
Oh yum! What a great twist to a yummy bar! Love it!
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