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Pumpkin Pie Cookie Bars

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  • Prep 50 min
  • Total 2 hr 35 min
  • Servings 27
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These darling pumpkin pie lookalike cookie bars will be the hit of your fall gathering. Betty Crocker™ sugar cookie mix and pudding make a soft and chewy bar flavored with pumpkin pie spice and decorated with our Creamy Deluxe™ vanilla frosting tinted and piped to mimic the look of the classic pie.
Created Apr 9, 2018
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Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch for Drop Cookies
  • 1 box (4 serving size) Jell-O™ vanilla-flavour instant pudding & pie filling mix
  • 2 teaspoons pumpkin pie spice
  • 2 1/3 cups Betty Crocker™ Creamy Deluxe™ vanilla frosting (from two containers)
  • 1 teaspoon Betty Crocker™ orange gel food colour
  • 1 teaspoon unsweetened baking cocoa

Steps

  •  
    1
    Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  •  
    2
    In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.
  •  
    3
    Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
  •  
    4
    Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
  •  
    5
    In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food colour and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.
  •  
    6
    Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.
  •  
    7
    In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.
  •  
    8
    Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in centre of each bar. (Use photo as guide.)
  •  
    9
    Store covered in single layer in airtight container at room temperature.

Expert Tips

  • Tip 1
    Piping tips and disposable decorating bags help to give a more a polished look to the finished cookie and make cleanup a breeze! Both can be found in the cake decorating aisle at craft or specialty stores.
  • Tip 2
    To easily line bottom of pan, tip upside down, and form foil around bottom and sides. Flip pan over, and place foil insert inside pan for a perfect fit!
  • Tip 3
    Need help? Download the diagram.

Nutrition Information

230 Calories, 9g Total Fat, 1g Protein, 36g Total Carbs

Nutrition Facts

Serving Size: 27
Calories
230
Total Fat
9g
Saturated Fat
4.5g
Trans Fat
0g
Cholesterol
25mg
Sodium
190mg
Total Carbs
36g
Dietary Fiber
0g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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