It’s that time of year again—when the air turns crisp, the leaves change color, and everything seems to come with a side of pumpkin spice! As someone who loves to get creative with pumpkin recipes, I couldn’t resist sharing these Pumpkin Snickerdoodle Cookie Bars. They’re soft, chewy, bursting with pumpkin flavor, and coated in a delicious cinnamon-sugar topping. Plus, they’re easier than making individual cookies, so you can enjoy all the snickerdoodle goodness with less effort. What’s not to love?
If you’re craving something cozy and fall-inspired, this is it! Trust me, your kitchen will smell like a warm hug from autumn itself when these are in the oven. 🍁
Ingredients You’ll Need
For the Cookie Bars:
- 1 cup butter (softened to room temperature)
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin (canned, unsweetened)
- 1 tsp vanilla extract
- 2 Tbsp milk
- 2 ½ cups flour
- ½ tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp cream of tartar
- ¼ tsp salt
For the Cinnamon-Sugar Topping:
- ¼ cup sugar
- 1 tsp ground cinnamon
How to Make Pumpkin Snickerdoodle Cookie Bars
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Cream the butter and sugars together using an electric mixer. This should take about 2-3 minutes until the mixture is light and fluffy.
- Add in the pumpkin, vanilla, and milk, and continue mixing until smooth—just another minute or so.
- In a separate bowl, whisk together the dry ingredients: flour, cinnamon, pumpkin pie spice, cream of tartar, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing just until everything is well combined. Be careful not to overmix!
- Pour the cookie dough into the prepared pan and spread it out evenly.
- In a small bowl, combine the sugar and cinnamon for the topping, then sprinkle it evenly over the dough.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Make sure not to overbake—these bars are best when they’re soft and moist.
- Let the bars cool completely in the pan before slicing. (But let’s be real—they’re amazing warm, especially with a scoop of vanilla ice cream!)
Details and nutritional information
Details:
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 24 bars
Nutrition:
- Serving Size: 1 bar
- Calories: 177 kcal
- Sugar: 15g
- Sodium: 94mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Helpful Tips for Perfect Cookie Bars
- Room Temperature Ingredients: Make sure your butter is softened and your milk isn’t straight from the fridge. This helps create a smooth, creamy batter.
- Don’t Overbake: These bars should stay soft, so keep an eye on them around the 20-minute mark. They’ll firm up more as they cool.
- Even Cinnamon-Sugar Layer: To get that classic snickerdoodle flavor, spread the cinnamon-sugar mixture as evenly as possible over the top for the perfect sweet crunch in every bite.
Substitutions & Variations
- Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour.
- Vegan Option: Replace the butter with vegan butter and use plant-based milk. You can also use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the egg.
- Extra Spice: If you’re a pumpkin spice fanatic, feel free to add an extra teaspoon of pumpkin pie spice or even a dash of nutmeg for more warmth.
- Add Mix-ins: Want to get creative? Throw in some white chocolate chips or chopped nuts like pecans for extra texture and flavor.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth. You’ll want to drain it a bit if it’s too watery since canned pumpkin is more concentrated.
Why do I need cream of tartar?
Cream of tartar is essential for achieving the signature tang and soft texture of snickerdoodle cookies. It helps give these bars that same classic taste.
How can I make them even softer?
To ensure soft, chewy cookie bars, don’t overmix the batter or overbake the bars. Also, storing them in an airtight container helps retain moisture.
Storage Instructions
How to Store:
These cookie bars will keep for up to 5 days when stored in an airtight container at room temperature. If you want them to last longer, pop them in the fridge for up to a week.
Freezing:
Want to save some for later? No problem! These bars freeze beautifully. After they’ve cooled completely, cut them into squares and freeze them in a single layer on a baking sheet. Once frozen, transfer the bars to a zip-top bag or airtight container. They’ll keep in the freezer for up to 3 months. Just thaw them at room temperature when you’re ready to indulge!
These Pumpkin Snickerdoodle Cookie Bars are the ultimate fall dessert—simple to make, full of warm spices, and oh-so-delicious! Whether you’re sharing them at a holiday party, packing them for a school treat, or just enjoying them at home with a cup of coffee, they’re sure to be a hit. 🍂
Happy baking! Let me know how yours turn out, and don’t forget to share if you’ve added your own creative twist!
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Pumpkin Snickerdoodle Cookie Bars: The Perfect Fall Treat
- Total Time: 30-35 minutes
- Yield: 24 bars 1x
Description
Pumpkin Snickerdoodle Cookie Bars are soft, chewy, and filled with cozy pumpkin spice flavor! Topped with a cinnamon-sugar crust, they’re easier to make than cookies, but with all the deliciousness of snickerdoodles. These bars are the perfect fall dessert for any gathering or just to enjoy at home with a warm cup of coffee.
Ingredients
- 1 cup butter (softened to room temperature)
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin (canned, unsweetened)
- 1 tsp vanilla extract
- 2 Tbsp milk
- 2 ½ cups flour
- ½ tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp cream of tartar
- ¼ tsp salt
Cinnamon-Sugar Topping:
- ¼ cup sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or line it with parchment paper.
- In a large bowl, cream together the butter, sugar, and brown sugar for 2-3 minutes until light and fluffy.
- Add in the pumpkin, vanilla extract, and milk, mixing until smooth.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Spread the dough evenly into the prepared pan.
- Combine the ¼ cup sugar and 1 tsp cinnamon in a small bowl, then sprinkle the mixture evenly over the top of the dough.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overbake!
- Allow the bars to cool completely before slicing and serving, or enjoy warm with a scoop of vanilla ice cream
Notes
- To keep the bars soft, make sure not to overmix the batter or overbake the bars.
- These bars freeze beautifully—just cut them into squares after cooling and freeze for up to 3 months.
- For a little extra flair, add white chocolate chips or chopped nuts into the batter!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert