Pumpkin Heath Bar Cookies

Heath Bar Pumpkin Cookies

Pumpkin cookies are the favorite fall dessert! ¬†Top them with cream cheese frosting and some Heath Bar bits and you have yourself a little bite of heaven ūüôā

Now, don’t get me wrong, I love the classic chocolate chip pumpkin combo or even some Pumpkin Whoopie Pies¬†but sometimes you just want to mix things up! Plus, every fall party I’ve been to has had an entire table with chocolate chip pumpkin cookies, I refuse to add to that table! ¬†Heath Bars are the perfect topping because ¬†they have a little chocolate¬†and¬†they have some crunchy and delicious toffee that goes great with the pumpkin.

Pumpkin Heath Bar Cookies

The Story:

When I was a kid, the real fun of Halloween came after the masks and animal ears ¬†hit the floor. I loved coming home with my brothers, dumping out all our candy and making stacks of every kind. ¬†By the time we were done it looked like a huge sugar army was at war in the living room. ¬†We’d have the standard flavors like Snickers, Milky Ways and Reese’s. But we would also have sub categories breaking them down into their sizes. ¬†There would be a section for fruity flavors and random candies we had never heard of and then a place for the floss and toothpaste the dentists in the neighborhood gave out. But before the night was over, our father would come in, inspect the army and then take a few pieces hostage.

Pumpkin Heath Bar Cookies

Yield: 30 cookies, depending on the size

Pumpkin Heath Bar Cookies

Ingredients

Cookies:
1 box spice cake mix (or yellow cake mix plus 1 Tablespoon pumpkin spice)
15 oz. pumpkin puree
1/2 C. oil
1 tsp. vanilla extract
Cream Cheese Frosting:
8 oz. cream cheese
1/4 C. butter, softened
2 C. powdered sugar, more if needed
1 tsp. vanilla extract
3 Heath Bars, roughly chopped

Directions

1. Preheat oven to 350 degrees and line pans with parchment paper.
2. In a large bowl, combine cake mix, pumpkin puree, oil and vanilla extract until smooth.
3. Scoop out dough balls roughly the size of a golf ball and bake for 14 minutes or until the tops of the cookies are done. (Just gently press on the top of a cookie and make sure it "springs" back like a cake or muffin would, you don't want to under-bake these cookies.)
4. Let cool.
5. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar and vanilla. To make thicker, add more powdered sugar, if you want to make in thinner, add a little milk!
6. Frost the top of your cookies and then sprinkle some Heath bits on top! The Heath adds a great crunch and toffee is a perfect pairing for the pumpkin!

We aren’t even halfway through October! Done with pumpkin or wanting more?

My Pumpkin Cream Cheese Dump Cake has been going crazy viral! It’s seriously out of control. ¬†I love that I only wrote that post because I got dumped… it’s funny how life works. ¬†And I’m still dreaming about my Pumpkin Nutella Muffins¬†¬†that were just to die for!

Pumpkin Heath Bar Cookie

These Pumpkin Heath Bar Cookies won’t let you down ūüôā

Pumpkin Heath Bar Cookie Recipe

4 thoughts on “Pumpkin Heath Bar Cookies

  1. 1

    ok, I absolutely LOVE these pumpkin heath bar cookies!!! and yes, heath bars are the best! Your Halloween sounds just like mine when I was a kid! loved those nights with my brother and sister and the boatload of candy we’d get! ūüėõ

  2. 2

    Oh my goodness! These look divine, Lizzy!

  3. 3
    Robin says:

    These look delicious, I LOVE heath bars! Your cream cheese icing always looks so perfect, mine never looks that good. I use the exact same ingredients, I wonder what im doing wrong. Any ideas?!?!??

    • 3.1

      Make sure you’re using real butter and not shortening! Also, make sure you don’t melt the butter. Depending on the humidity and heat of where you live you may need to add more powdered sugar!

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