Wednesday, October 26, 2016

Pumpkin cookie butter bars

You'll want to devour these pumpkin cookie butter bars - they are thick, rich and full of pumpkin spices. Bet you can't resist the pumpkin cookie butter!

Not too long ago, we got new neighbors down the street. I hadn't had the opportunity to meet them yet since our schedules have been crazy. I finally found the time to make them some overnight cinnamon rolls and brought it to their house one day while introducing myself and Addie.

I found out that the family that lived in the new house was a single mother with 4 children under the age of 8. She had a 2nd grader, kindergartener and two other young kids (they might have been twins). Talk about Super Mom! I gave her my contact information and asked her to send me a note whenever she wanted to have a playdate for her oldest daughter (the 2nd grader).

She sent me a note a few days later and we got a playdate set up. She invited Addie and I over for pizza one weekend, and I couldn't arrive empty handed. So, I made these pumpkin cookie butter bars and brought them over.

While most of the kids gravitated towards some rice krispy treats and brownies, a few tried these bars and devoured them. The combination of pumpkin cookie butter, white chocolate chips and chocolate were pretty much irresistible. My husband and I really enjoyed these and have been sneaking a few to eat throughout the day.

Pumpkin cookie butter bars 
  • 6 Tablespoons unsalted butter, softened
  • ½ cup pumpkin cookie butter (if you can't find this, you can substitute with regular cookie butter and add a Tablespoon of pumpkin spice)
  • 1 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 and ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup white or semi-sweet chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard 8"x8" baking pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the butter, cookie butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the egg and the vanilla extract and mix well.

Turn the mixer down to low and add in the flour, salt and baking powder. Mix until everything comes together.

Turn off the mixer and fold in the chocolate chips by hand.

Transfer the dough to your prepared pan and make sure it is evenly distributed.

Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting and serving.

If you'd like to make some frosting, combine 1/4 cup of pumpkin cookie butter with 1/2 cup of chocolate chips. Melt in the microwave and mix until well combined. Spread evenly on top of the cooled bars. I also dolloped some additional pumpkin cookie butter on top and swirled it with a knife to create a marbled effect.

Bars should be stored in an airtight container at room temperature or in the refrigerator and will last at least a week.

Yield: About 16 bars

Source: Barely adapted from Oh Sweet Basil


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