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Cozy Candy Corn Sugar Cookie Bars: Easy Fall Dessert

candy corn sugar cookie bars - featured image
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Soft, chewy sugar cookie bars topped with creamy cream cheese frosting and colorful candy corn. A nostalgic fall dessert that comes together in under 45 minutes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz cream cheese, softened
  • ¼ cup (½ stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk
  • 1 cup candy corn
  • Optional: orange and yellow sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a little overhang on two sides.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Transfer the dough to your prepared pan. Use your hands or a spatula to press it evenly into the corners. Make sure it’s an even layer—about ½ inch thick all around.
  7. Bake for 18-22 minutes. The edges should be lightly golden, and the center should look set but still soft. A toothpick inserted in the center should come out with a few moist crumbs. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While the bars cool, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed. Add the vanilla and 1 tablespoon of milk, then beat on medium-high for 2 minutes until light and fluffy. If it’s too thick, add the second tablespoon of milk.
  9. Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle the candy corn generously over the frosting, pressing them in gently so they stick.
  10. Lift the bars out using the parchment overhang, place on a cutting board, and slice into squares. Serve immediately or store for later.

Notes

Make sure butter and cream cheese are truly softened—leave them on the counter for about an hour. Cold ingredients won’t cream together properly. If dough feels too sticky to press evenly, chill it in the fridge for 15 minutes. For extra-clean slices, chill the frosted bars in the fridge for 20 minutes before cutting. Use a sharp knife and wipe it clean between cuts.

Nutrition

Keywords: candy corn, sugar cookie bars, fall dessert, Halloween, easy dessert, cookie bars, cream cheese frosting

Find it online: https://piperplate.com/cozy-candy-corn-sugar-cookie-bars-easy-fall-dessert/