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A fork with a bite of pumpkin spice cookie bar on a stack of white plates in front of a small cup of coffee.

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!

Course Dessert
Cuisine American
Keyword Buttercream Frosting, Cookie, Cookie Bar, Fall, Pumpkin Spice
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 cookie bars

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

  1. Preheat the oven to 350°F and line an 8x8-inch square baking pan with parchment paper.

  2. Place ½ cup pumpkin puree in a dish towel and squeeze out as much liquid as possible.

  3. 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.

  4. Add the 1 egg and 1 teaspoon vanilla and beat to combine.

  5. 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.

  6. Fold the dry ingredients into the wet ingredients until combined.

  7. 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.

  8. Bake 28-30 minutes or until a toothpick comes out clean. Allow to cool before frosting.

  9. While the cookie bars cool make the frosting.

  10. 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.

  11. Ice the cookie bar slab and slice into squares.