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
Scale
- 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