Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars (4x4)
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 cup granulated sugar
1 egg
2 tsp vanilla extract
2 & 3/4 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
Brown Sugar Swirl Mixture
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp pumpkin puree (canned pumpkin)
1 tbsp All-Purpose Flour
1 tsp pumpkin pie spice
Cream Cheese Filling
1 block cream cheese
1/2 cup pumpkin puree (drain)
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
(1/2 cup granulated sugar for coating too!)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
200 grams granulated sugar
1 egg
6 grams vanilla extract
330 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
Brown Sugar Swirl Mixture
100 grams brown sugar
4 grams cinnamon
30 grams pumpkin puree (canned pumpkin)
8 grams All-Purpose Flour
2 grams pumpkin pie spice
Cream Cheese Filling
1 block cream cheese (8 oz)
120 grams pumpkin puree (drain)
60 grams powdered sugar
6 grams vanilla extract
2 grams pumpkin pie spice
(100 grams granulated sugar for coating too!)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
parchment paper
8x8 square pan
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Mix room temperature cream cheese, drained pumpkin (drain water out using a cheesecloth or rag), powdered sugar, vanilla, and pumpkin pie spice in a bowl.
Once well combined, scoop 1 tbsp balls onto a parchment paper lined plate/tray and chill in the freezer.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg and vanilla extract until combined.
Step 3
Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Mix together brown sugar swirl mixture ingredients—brown sugar, cinnamon, pumpkin puree, All-Purpose flour, and pumpkin pie spice. Make sure this is slightly chilled before swirling into cookie dough.
Flatten out half of your cookie dough into an 8x8 parchment paper lined tray (or buttered), sprinkle half of your pumpkin brown sugar swirl mixture on top, and then pour cream cheese filling over top. Spread out cream cheese filling before adding your remaining cookie dough and brown sugar swirl mixture on top.
Step 5
Bake cookie bars for 29-31 minutes.
Step 6
Then let bars sit for about an hour or chill in fridge for 45 minutes before removing from pan and cutting 4x4.
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
