Go Back

Pumpkin Snickerdoodle Bars

Pumpkin Snickerdoodle Bars are a chewy pumpkin cookie-bar baked with a cinnamon sugar crust that caramelizes in the oven. The bars bake until just set, then cool completely for clean cuts and a soft, tender snickerdoodle interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp cream of tartar
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 lb unsalted butter, melted and slightly cooled
  • 1.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
Cinnamon sugar topping
  • 3 tbsp granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350F and grease a 9x13 pan.
  2. Whisk together all-purpose flour, baking powder, baking soda, 2 teaspoons cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
Make the pumpkin snickerdoodle batter
  1. Whisk melted butter and granulated sugar until smooth and glossy.
  2. Whisk in blotted dry pumpkin puree, eggs, and vanilla extract until the mixture looks fully incorporated.
  3. Fold in the flour mixture until just combined, then spread the thick batter evenly in the prepared pan.
Add topping and bake
  1. Mix the cinnamon sugar top (granulated sugar, cinnamon, and cream of tartar) and sprinkle generously over the entire surface.
  2. Bake for 25-30 minutes at 350F until just set, with a lightly caramelized top, and do not overbake for a chewy texture.
Cool and cut
  1. Cool completely before cutting so the chewy interior sets up and slices cleanly.

Notes

For the best chewy texture, stop baking as soon as the center is just set—overbaking will dry out the bars. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in place of regular flour for a gluten-free version (check that it contains xanthan gum).