If you want a classic taste with a holiday twist, these Pumpkin Snickerdoodle Bars should be right up your alley. They take only 10 minutes to prepare and come out of the oven amazingly soft, chewy and luscious.
Soft, Sweet Snickerdoodles
Snickerdoodles are a classic, favorite cookie that everyone loves. This recipe uses the same ingredients along with pumpkin and seasonal spices.
If you’re like me, you take advantage of every opportunity you have to turn everything into a celebration of all things pumpkin. Those spices are irresistible, and there’s no need to hold back.
Sugar and Spice
The cinnamon and sugar cover on these bars takes them to the next level. When you blend cinnamon, sugar, vanilla, pumpkin spices and pumpkin puree, you get pure deliciousness. These bars will truly melt in your mouth.
Tips for Making Pumpkin Snickerdoodle Bars
- Baking soda gives snickerdoodle cookies their characteristic puffy shape. In this recipe, it keeps the bars full and fluffy. If you don’t have baking soda, try one of these substitutes.
- The recipe calls for pumpkin puree. If you can only find pumpkin pie filling, you can use it. Just be sure to leave out the pumpkin pie spices.
What to Serve With Pumpkin Snickerdoodle Bars
Snickerdoodles are a natural companion to a tall, cold glass of milk. Since you’re serving an updated version, pair them with a milk-based cocktail like this creamy, decadent Panda Bear.
If you want to keep it nonalcoholic, make a sparkling cranberry punch. It adds a festive touch and needs only three ingredients.
More Pumpkin Recipes You’ll Love
- Pumpkin Pudding Cookies – velvety cookies that melt in your mouth
- Pumpkin Oatmeal Chocolate Chip Cookies – rich, hearty cookies that smell amazing while they’re cooking
- Pumpkin Carrot Cake – moist, rich cake nestled under cream cheese frosting
- Pumpkin Cake Roll – classic treat with a crunchy shell and a creamy, luscious center
- Pumpkin Pecan Pie – the fall dessert mashup of my dreams!
Pumpkin Snickerdoodle Bars
These Pumpkin Snickerdoodle Bars take only 10 minutes to prepare and come out of the oven amazingly soft, chewy and luscious.
- 1/2 cup unsalted butter melted
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar packed
- 1/4 cup sugar
- 1 large egg yolk room temp
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 3/4 cup flour
- 3 tbsp sugar
- 1/4 tsp ground cinnamon
Preheat oven to 350 degrees.
Prep baking pan with baking spray.
Line the baking pan with parchment paper.
Add butter, pumpkin puree, both sugars, egg yolk, and vanilla to a mixing bowl. Begin to blend ingredients with the electric mixer. As needed scrape down the sides of the mixing bowl.
Slowly add the dry ingredients (baking soda, salt, pumpkin pie spice, and flour) to the wet ingredients.
Using the electric mixer on low-speed, continue to mix until all ingredients are combined. (Dough will be sticky)
Begin pouring the dough into the prepared baking pan. Scrape the sides of the bowl with a rubber spatula to get all of the dough out.
Butter your hands, if necessary, to help spread the dough in the baking pan.
Combine the sugar and cinnamon together in a small bowl. Pour the cinnamon sugar evenly on top of the dough.
Bake at 350 degrees for 25 minutes. (If you prefer a chewy gooey bar shorten the baking time)
Remove from the oven when done. Set aside to cool before cutting into bars.