Pumpkin Spice Cookie Bars with Pumpkin Spice Buttercream Frosting
Deliciously dairy-free, these moist pumpkin spice cookie bars with a simple pumpkin spice buttercream frosting make the ultimate fall treat. With a chewy pumpkin cookie bar base and a sweetly spiced buttercream frosting, this decadent dessert pairs perfectly with a warm cup of coffee or a cold glass of almond milk.
When the seasons start to change, one of my favorite things to do is make cookies. From cookie cakes to snickerdoodle cookie bars, there is just something so comforting about making and sharing cookies during the cooler months.
These simple pumpkin spice cookie bars have all of the flavor of a pumpkin cookie with the ease of being made in one pan. Top them off with a simple pumpkin spice buttercream and you are sure to make a few new friends this fall!
Why We Love Frosted Pumpkin Spice Cookie Bars
These moist and chewy dairy-free pumpkin cookie bars have been on repeat this fall for a number of reasons.
- Loaded with flavor– From the pumpkin spice and pumpkin puree to the fall spiced buttercream on top, each one of these cookie bars is bursting with flavor.
- Soft + chewy cookie bars that simply melt in your mouth.
- Great for a crowd- This batch of cookie bars makes enough for 16.
Dairy-Free Changes to Pumpkin Spice Cookie Bars
With two dairy-free ingredients, these pumpkin spice cookie bars are a simple swap away from dairy-free bliss.
- Plant-based butter: In the cookie dough and the frosting, I replace traditional butter with a plant-based butter stick.
- Non-dairy milk: For the pumpkin spice buttercream frosting, I use a non-dairy milk to thin out the consistency.
How to Make Pumpkin Spice Cookie Bars with Pumpkin Spice Buttercream
Ingredients You’ll Need
- Plant-based butter: Use a room temperature plant-based butter stick for the base of these cookie bars.
- Pumpkin puree: 100% pumpkin puree squeezed out to remove the excess moisture gives a delightful pumpkin flavor to the cookie bars.
- Sugar: A mix of brown sugar and granulated sugar sweeten this fall dessert.
- Egg: At room temperature.
- Vanilla: Adds a boost of flavor to the cookie bars.
- Dry ingredients: All purpose flour, cream of tartar, baking soda, and salt give structure and rise to the cookie bars.
- Spices: A mix of cinnamon and pumpkin pie spice adds a warm flavor to the bars.
Step-by-Step Directions for Pumpkin Spice Cookie Bars
- Prepare for baking: Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
- Drain pumpkin puree: Place pumpkin puree in a dish towel and squeeze out as much liquid as possible.
- Beat sugar + butter: In the base of a stand mixer or in a bowl with a hand mixer, beat together plant-based butter, pumpkin puree, sugar, and brown sugar.
- Egg + vanilla: Add the egg and vanilla and beat to combine.
- Mix dry ingredients: In a medium mixing bowl stir together flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin spice.
- Dry + wet: Fold the dry ingredients into the wet ingredients until combined.
- Spread in pan: Pour into the baking dish and spread evenly in the pan. I use an off-set spatula to help spread the batter into the pan.
- Bake 28-30 minutes or until a toothpick comes out clean. Allow to cool before frosting.
- TIP: While the cookie bars cool make the frosting.
- Mix frosting: In the base of a stand mixer or in a bowl with a hand mixer beat plant-based butter, powdered sugar, non-dairy milk, vanilla, and pumpkin spice until well combined.
- Frost + slice: Ice the cookie bar slab and slice into squares.
Helpful Kitchen Tools
When you get ready to make these moist pumpkin spice cookie bars, here are a few kitchen tools you might find helpful:
- 8×8-inch Square Baking Pan– Used for baking the cookie bars.
- Cheese Cloth– For squeezing the moisture out of the pumpkin puree.
- Offset Spatula– Used to spread the batter into the parchment paper lined baking sheet.
Serving Suggestions
Whether you plan to enjoy these cookie bars plain, frosted, or directly from the pan, here are a few ideas you might like to try when serving them up!
- With a cup of coffee or vanilla proffee
- Cold glass of non-dairy milk
- With a dairy-free pumpkin spice latte!
Storing, Freezing, and Thawing Tips
- Frosted cookie bars should be kept in the refrigerator in an air-tight container for up to 5 days.
- Unfrosted cookie bars will keep at room temperature in an air-tight container for about 3 days.
- Freezing: If you want to bake the cookie bars in advance, store the pan of cookie bars in an air-tight, freezer safe container for up to 3 months. To store:
- Allow the cookie bars to cool completely.
- Double wrap the unfrosted slab in plastic wrap.
- Place in freezer safe bag or container for up to 3 months.
- Thawing Frozen Cookie Bars: When you are ready to enjoy the cookie bars:
- Remove the freezer safe container from the freezer.
- Place on the counter and allow to thaw at room temperature without unwrapping from the plastic wrap.
- Once completely thawed, frost, slice, and enjoy.
Pumpkin Spice Desserts to Make Next
- Dairy-Free Pumpkin Spice Cinnamon Rolls
- Moist Pumpkin Chocolate Chip Muffins
- Pumpkin Spice White Chocolate Dipped Graham Crackers
If you tried this Dairy-Free Pumpkin Spice Cookie Bar recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Pumpkin Spice Cookie Bars with Pumpkin Spice Buttercream
Moist, chewy, and loaded with fall-time flavor, these dairy-free pumpkin spice cookie bars with pumpkin spice buttercream are a must make fall treat!
Ingredients
Pumpkin Spice Cookie Bars
- ½ cup Pumpkin Puree squeeze out moisture
- ½ cup Plant-Based Butter at room temperature
- 1 large Egg at room temperature
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 teaspoon Vanilla
- 1½ cup Flour all-purpose
- ¾ teaspoon Cream of Tartar
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
Pumpkin Spice Buttercream
- ¼ cup Plant-Based Butter at room temperature
- 1 cup Powdered Sugar
- 1 Tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla
- ½ teaspoon Pumpkin Pie Spice
Instructions
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Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
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Place ½ cup pumpkin puree in a dish towel and squeeze out as much liquid as possible.
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In the base of a stand mixer or in a bowl with a hand mixer, beat together ½ cup plant-based butter, pumpkin puree, ¾ cup sugar, and ¼ cup brown sugar.
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Add the 1 egg and 1 teaspoon vanilla and beat to combine.
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In a medium mixing bowl stir together 1½ cups flour, ¾ teaspoon cream of tartar, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and 1 teaspoon pumpkin pie spice.
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Fold the dry ingredients into the wet ingredients until combined.
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Pour into the baking dish and spread evenly in the pan. I use an off-set spatula to help spread the batter into the pan.
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Bake 28-30 minutes or until a toothpick comes out clean. Allow to cool before frosting.
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While the cookie bars cool make the frosting.
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In the base of a stand mixer or in a bowl with a hand mixer beat ¼ cup plant-based butter, 1 cup powdered sugar, 1 Tablespoon non-dairy milk, ½ teaspoon vanilla, and ½ teaspoon pumpkin pie spice until well combined.
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Ice the cookie bar slab and slice into squares.
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