If you’re a fan of snickerdoodles and pumpkin spice, get ready to fall in love! These Pumpkin Snickerdoodle Bars combine everything you adore about a chewy cookie bar with the cozy flavor of pumpkin and warm cinnamon. No scooping dough, no chilling—just press the batter into a pan and bake.
Perfect for autumn gatherings, Halloween parties, Thanksgiving desserts, or an afternoon treat with coffee, these bars are soft, buttery, and spiced just right. It’s the perfect mash-up of classic snickerdoodles and your favorite fall dessert!
Ingredients:
For the Bars:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup canned pumpkin purée (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg, and vanilla. Whisk until well combined.
Step 3: Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 4: Combine Wet and Dry
- Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined—do not overmix.
Step 5: Spread in Pan
- Spread the batter evenly into the prepared baking dish. It will be thick—use a spatula to smooth the top.
Step 6: Add Cinnamon Sugar Topping
- In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle evenly over the top of the batter.
Step 7: Bake
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. The edges will be slightly golden and the center soft but set.
Step 8: Cool and Slice
- Let the bars cool completely in the pan before slicing into squares or bars. Serve and enjoy!
Variation:
- Add White Chocolate Chips: Fold in ½–1 cup white chocolate chips for added sweetness
- Glazed Version: Drizzle with a vanilla or maple glaze after cooling
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese over batter and swirl with a knife before baking
- Make it Nutty: Add chopped pecans or walnuts for crunch
- Extra Spiced: Boost pumpkin pie spice blend if you love more cinnamon warmth
COOKING Note:
Use pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced. For chewier bars, don’t overbake—check them around 25 minutes.
Serving Suggestions:
- Serve with a mug of hot cider, pumpkin spice latte, or chai tea
- Pair with a scoop of vanilla or cinnamon ice cream for dessert
- Sprinkle extra powdered sugar or cinnamon sugar on top
- Great addition to fall dessert platters or bake sales
- Wrap individually for gift giving or lunchbox treats
Tips:
- Let bars cool completely before slicing for clean edges
- Store in an airtight container at room temperature for 3–4 days
- Refrigerate for longer storage up to 1 week, or freeze up to 2 months
- To enhance flavor, let the bars rest overnight before serving
- Double the cinnamon-sugar topping for an extra crunchy layer!
⏱️ Time Overview:
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 30 minutes
- Total Time: ~1 hour
🍽️ Nutritional Information (Per Bar, approx. 20 bars):
- Calories: ~180
- Protein: ~2g
- Carbohydrates: ~26g
- Fat: ~7g
- Sugar: ~15g
- Fiber: ~1g
- Sodium: ~90mg
Values vary depending on slice size and ingredients used.
❓FAQs
Can I use fresh pumpkin instead of canned?
- Yes, just be sure to use puréed and drained fresh pumpkin to remove excess moisture.
Do these need to be refrigerated?
- No, store at room temperature in an airtight container for a few days. For longer storage, refrigerate or freeze.
Can I make them gluten-free?
- Yes, substitute with a 1:1 gluten-free all-purpose baking flour.
Can I double the recipe?
- Absolutely! Use a larger pan (such as a half-sheet) and adjust baking time as needed.
Do these taste more like cookies or cake?
- They are chewier than cake and have the flavor and texture of soft cookie bars—like a thick snickerdoodle with pumpkin spice!
Conclusion:
These Pumpkin Snickerdoodle Bars are the ultimate fall dessert bar—thick, soft, chewy, and swirled with the warm flavors of cinnamon and pumpkin. They’re easy to make, travel well, and are guaranteed to fill your kitchen with cozy autumn vibes.
Whether you’re hosting a fall gathering, preparing treats for school, or simply indulging in some pumpkin spice joy, this simple recipe delivers big flavor in every bite.