Pumpkin Butterscotch Cookie Bars

Step 1

Preheat oven to 350°F.

Step 2

Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

Step 3

In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.

Step 4

In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.

Step 5

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Step 6

Fold in butterscotch chips.

Step 7

Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Step 8

Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry.

Step 9

Let it cool completely on wire rack.

Step 10

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Step 11

Frost bars and drizzle with the melted chocolate. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

Step 12

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife).

Step 13

Then cut each square in half diagonally to create triangles.

Step 14

Store in the refrigerator until ready to serve.