Sugar Cookie Pumpkin Pie Bars

by Erin

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Change up your classic pumpkin pie by baking it in a pan with a sugar cookie crust resulting in these delicious sugar cookie pumpkin pie bars! 

Sugar Cookie Pumpkin Pie Bars 5

Jump to recipe

Guys… Halloween is over. I cannot believe it! I feel like I just put up all of my Halloween decorations and now I have to take away the spooky things and just leave out the happy pumpkins while bringing out the turkeys. Yup, it’s time to gear up for the holidays where guests take over are welcomed into your home, which means lots of food and for most people lots of coffee as well.

International Delight

While I personally am not a coffee drinker, I’ve accepted that I am in the minority and therefore will be preparing my house for guests with tasty International Delight® coffee creamers for their morning cups of coffee. For the holidays I found flavors at Walmart such as sugar cookie, pumpkin spice, and chocolate hazelnut which make even me want to drink coffee. Granted, as a kid I used to drink those little creamer cups on the tables at diners so what’s to stop me from drinking shots of creamer? OMG I should make hot cocoa with it!! But I digress…

Sugar Cookie Pumpkin Pie Bars 1

Enough about putting coffee creamer to use normally in a beverage, how about we add it to some baked goods for the holidays? I decided to replace the evaporated milk (or sometimes heavy cream) that I usually use in my pumpkin pie recipe with the International Delight® Sugar Cookie Coffee Creamer. And to go along with the sugar cookie theme, I went ahead and changed up the crust as well, trading in the tradition crust for a sugar cookie crust!

Sugar Cookie Pumpkin Pie Bars 2

Can I just say, that this exceeded my expectations. Not that You can really go wrong with the combination but I was convinced that after my streak of bad luck on Sunday this pie was doomed for the same fate. I am elated to say that it was quite the success! The consistency was perfect and the thickness of the sugar cookie crust was perfect – not too thick to take over but not too thin that it cannot maintain it’s structure. And dude, the combo of pumpkin and sugar cookie is something you need to dabble in if you have not tried it before. I am actually having a hard time deciding whether to share any of it with others or if I am going to hoard it all for myself. Okay fine Bob can have a couple slices as well.

Sugar Cookie Pumpkin Pie Bars 4

What ideas do you have for using International Delight coffee creamers this holiday season? If you are interested, there will actually be in-store demos taking place at select Walmart stores over the Thanksgiving weekend. Also, I’ve included a video on how to make a pumpkin pie spice frappe below which uses the pumpkin pie spice creamer.

Sugar Cookie Pumpkin Pie Bars 6

Two years ago: Dark Chocolate Peanut Butter Banana Smoothie

Three years ago: Slow Cooker Tomato Basil Soup

Four years ago: Pecan-Crusted Chicken with Roasted Broccoli

Five years ago: Homemade Pumpkin Puree


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract


  • 2 eggs, lightly beaten
  • 1-3/4 cups fresh pumpkin puree or 15 oz. canned
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1-1/2 Tbsp flour
  • 1 cup International Delight® Sugar Cookie Coffee Creamer


  1. Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with nonstick spray and set aside.
  2. In a large bowl, cream together the butter and sugar. Blend in the egg.
  3. In a medium bowl, sift together the flour, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
  4. Press the dough evenly into the bottom and up the side of the prepared baking pan. Set aside.
  5. In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add creamer and mix until smooth.
  6. Pour the filling into the crust and transfer to the oven. Bake for 45-50 minutes, or until the filling is firm (it will still jiggle slightly, but if you touch it, it shouldn’t be wet).
  7. Allow to cool completely before slicing and serving.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Crust adapted from my Sugar Cookie Spoons for Hot Cocoa, filling from Pumpkin Pie with Brown Sugar Walnut Topping.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Shelbi November 26, 2019 - 11:50 pm

Does this need to be refrigerated or can it be left out ? Making the day before

spiffycookie November 27, 2019 - 7:17 am

If it’s just one day it will be fine on the counter, enjoy!

Barbara November 3, 2016 - 12:08 pm

Is the pan size a 13 x 9 inch…….

Thank you they look yummy…….


spiffycookie November 3, 2016 - 3:43 pm

Yes sorry I forgot to add that. Fixing now!

Dad November 1, 2016 - 5:07 pm

How about these for Thanksgiving?

spiffycookie November 3, 2016 - 3:43 pm

But arn’t you already making pumpkin pie? It’s the same filling as your pumpkin pie recipe but with a sugar cookie crust.


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