Snickerdoodle Pumpkin Cookie Bars

There’s something magical about the fall season that calls for cozy, warm treats, and these Snickerdoodle Pumpkin Cookie Bars deliver just that! Soft, chewy, and bursting with cinnamon, nutmeg, and pumpkin, these bars perfectly blend the beloved snickerdoodle flavor with a pumpkin twist. These are anything but boring!

Whether you’re making them for a fall get-together, an afternoon snack, or even just to satisfy that pumpkin craving, they’re sure to become a seasonal favorite in your home. But enough talk—let’s get into the recipe! (Psst…Don’t forget to subscribe so you don’t miss any of my favorite fall recipes!)

Why You’ll Love These Snickerdoodle Pumpkin Cookie Bars

These cookie bars are not only delicious but also a breeze to whip up. They’ve got that perfect combination of cozy, spicy-sweet flavors with the soft texture of a cake-like bar. Imagine biting into something that’s a little like a pumpkin pie and a snickerdoodle cookie all in one—yes, it’s that good! And the smell while these bake? Pure heaven.

A Few Reasons to Fall in Love:

• Taste: The warm spices like cinnamon and nutmeg paired with pumpkin make these taste like a hug in cookie form.
• Texture: Soft, chewy, and just the right amount of moist, thanks to the pumpkin puree.
• Easy to Make: The steps are simple and straightforward, so even novice bakers can nail this recipe.
• Versatile: Great for dessert, snacks, or even as a sweet breakfast bar with your morning coffee or tea.

Ingredients You’ll Need

Here’s everything you’ll need to make these snickerdoodle-inspired pumpkin cookie bars:

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon sugar (for sprinkling)

Tools You’ll Need

• 9×9-inch baking dish
• Mixing bowls (medium and large)
• Whisk
• Hand or stand mixer
• Spatula for spreading batter
• Toothpick (to test doneness)

Ingredient Substitutions & Additions

• Butter: Substitute with coconut oil for a dairy-free version.
• Spices: Feel free to add ½ teaspoon of ground ginger or cloves for an extra spice kick.
• Add-ins: Try mixing in some white chocolate chips or chopped pecans for a bit of texture and richness.

How to Make Snickerdoodle Pumpkin Cookie Bars

1. Preheat Your Oven

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray to prevent sticking.

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures the spices are evenly distributed throughout the bars.

3. Make the Batter

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Mix in the pumpkin puree until smooth.

4. Combine the Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. The batter will be thick but easy to spread.

5. Spread and Sprinkle

Spread the batter evenly into your prepared baking dish. Then, sprinkle the cinnamon sugar over the top for that classic snickerdoodle finish.

6. Bake

Bake the bars for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges will look slightly golden, but the center will remain soft and tender.

7. Cool and Cut

Let the bars cool completely before slicing into squares. This helps the bars firm up and gives you those perfect, clean edges.

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What to Serve with Snickerdoodle Pumpkin Bars

• A dollop of whipped cream or vanilla ice cream takes these bars to the next level!
• Pair with a warm cup of coffee or pumpkin spice latte for an ultimate fall treat.

Tips for Making the Best Pumpkin Cookie Bars

• Don’t overmix the batter! Once you add the dry ingredients, stir just until combined to avoid dense bars.
• Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is sweetened and spiced already, which will alter the taste and texture.
• For extra chewiness, you can slightly underbake these. They’ll firm up as they cool but stay soft in the middle!

How to Store Snickerdoodle Pumpkin Cookie Bars

• Room Temperature: Store the bars in an airtight container at room temperature for up to 3 days.
• Freezer: These freeze beautifully! Just wrap them tightly and freeze for up to 3 months. Let them thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

Can I make these gluten-free?

Yes! Simply swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but they should still come out delicious.

Can I use pumpkin pie filling instead of puree?

It’s best to stick to pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which will change the flavor and texture.

What’s the best way to keep these moist?

Pumpkin naturally helps retain moisture in baked goods, but storing them in an airtight container is key to maintaining their softness.

Conclusion

These Snickerdoodle Pumpkin Cookie Bars are the epitome of fall comfort food. They combine the best flavors of the season into one delicious treat that’s easy to make and even easier to devour. Plus, they make your kitchen smell like a cozy autumn day—what’s not to love?

Craving more fall recipes? Check out these fall favorites:

• Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
• Pumpkin Spice Latte Cupcakes
• Homemade Pumpkin Coffee Creamer

Ready to try this recipe? Don’t forget to share your creation with me! Tag me on Pinterest and let me see your cookie bars. 🍂🍪

Nutritional Information (per serving):

• Calories: 180
• Carbs: 28g
• Fat: 7g
• Protein: 2g
• Fiber: 1g
• Sugar: 16g

Loved this recipe? Share your thoughts and photos on Pinterest, and don’t forget to check out our other fall-inspired recipes! 🍂

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