Quick & Cozy Easy Pumpkin Snickerdoodle Bars Recipe for Fall

Baking these pumpkin snickerdoodle bars brings pure autumn magic right into your kitchen.

Warm cinnamon swirls through soft, cake-like squares that melt delightfully on your tongue.

Seasonal spices dance between buttery layers, creating a comforting treat perfect for crisp afternoons.

Cozy moments call for something sweet and nostalgic, which these bars deliver effortlessly.

Minimal ingredients blend together quickly, making this recipe a breeze for bakers of all skill levels.

Sprinkled with extra cinnamon sugar, these bars promise to become your new seasonal favorite.

One bite promises to transport you to a world of delectable comfort and warmth.

Pumpkin Snickerdoodle Bars What Goes In

• Butter: Rich, melted base for the bars.
• Granulated Sugar: Adds sweetness and structure.
• Brown Sugar: Provides moisture and deep flavor.
• Egg: Binds ingredients together.
• Pumpkin Puree: Adds autumnal flavor and moisture.
• Vanilla Extract: Enhances overall taste.

• All-Purpose Flour: Creates the bar's foundation.
• Baking Soda: Helps bars rise and become fluffy.
• Salt: Balances the sweetness.
• Cinnamon, Nutmeg, Ginger: Warm spices that complement pumpkin.

• Granulated Sugar, Cinnamon: Sweet and spicy coating for bars.

Pumpkin Snickerdoodle Bars Made Simple

Step 1: Fire Up The Oven

Crank your oven to a toasty 350°F. Grab your 9×13-inch pan and give it a generous spray with cooking oil or line it with parchment paper for easy cleanup.

Step 2: Whip The Wet Mixture

• Melted butter
• Granulated sugar
• Brown sugar

Whisk until silky smooth. Toss in the egg, pumpkin puree, and vanilla extract. Stir until everything looks perfectly combined and glossy.

Step 3: Create The Dry Base

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Nutmeg
• Ground ginger

Pour the dry ingredients into the wet mixture and fold gently. Stop mixing the moment everything looks incorporated to keep the bars tender.

Step 4: Make The Magical Topping

Combine granulated sugar and ground cinnamon in a small bowl. This will be your flavor-packed sprinkle.

Step 5: Pour And Decorate

Transfer the batter into your prepared pan. Spread it evenly with a spatula. Shower the cinnamon-sugar mixture all over the top like delicious snow.

Step 6: Bake To Perfection

Slide the pan into the oven and bake for 25-30 minutes. The bars are done when a toothpick comes out clean from the center.

Step 7: Cool And Slice

Let the bars chill completely in the pan. Cut into squares and devour these autumn-inspired treats.

Snickerdoodle Bar Tips with Easy Pumpkin Flavor

• Pumpkin Power Boost: Add an extra 1/4 cup of pumpkin puree for deeper, richer autumn flavor that makes these bars extra moist and decadent.
• Swap Butter Smartly: Replace butter with coconut oil for a dairy-free option that maintains the bars' rich, tender texture.
• Control Sweetness Perfectly: Reduce sugar by 2 tablespoons if you prefer less sweet desserts without compromising the bar's delightful consistency.
• Make Gluten-Free Easily: Substitute all-purpose flour with a gluten-free blend, ensuring those with dietary restrictions can enjoy these delicious snickerdoodle bars.
• Balance Spice Levels: Adjust ground spices proportionally if you want a more subtle or intense warming flavor profile in your pumpkin bars.

Preserve Easy Pumpkin Snickerdoodle Bars Easily

• Store cooled pumpkin snickerdoodle bars in an airtight container in the refrigerator for up to 5 days. Wrap individual bars in plastic wrap to maintain moisture and prevent drying out.
• Place bars in a freezer-safe container or zip-lock bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual bars for 10-15 seconds on medium power. Check temperature and add extra seconds if needed to restore softness and warmth.
• Let frozen or refrigerated bars sit at room temperature for 15-20 minutes to soften naturally. Enjoy bars slightly chilled or at ambient temperature for best texture and flavor.

Pumpkin Snickerdoodle Bars Pairing Ideas

• Pair with Warm Spiced Chai Latte: Create a cozy companion to these pumpkin snickerdoodle bars with a creamy chai latte, matching the warm spices of cinnamon, nutmeg, and ginger in the dessert.
• Complement with Vanilla Bean Ice Cream: Add a scoop of cold, smooth vanilla bean ice cream alongside the bars to contrast the warm, soft texture and enhance the pumpkin's rich flavor profile.
• Match with Caramel Drizzle Coffee: Serve with a hot coffee topped with a light caramel drizzle, which will echo the sweet, buttery notes of the snickerdoodle and provide a delightful autumn-inspired beverage.
• Enhance with Maple Whipped Cream: Top the bars with a dollop of maple-infused whipped cream to amplify the seasonal warmth and add an extra layer of decadent sweetness.

Cranberry Dip with Cheese Combos

• Gluten-Free Pumpkin Snickerdoodle Bars: Replace all-purpose flour with a gluten-free flour blend, ensuring the texture remains soft and tender.
• Vegan Pumpkin Spice Version: Substitute egg with a flax egg, use coconut oil instead of butter, and opt for plant-based sugar to create a dairy-free and egg-free alternative.
• Low-Sugar Pumpkin Bars: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate almond flour for a lower-carb option with added nutrition.
• Nut-Infused Pumpkin Bars: Fold chopped pecans or walnuts into the batter for extra crunch and a nutty flavor profile that complements the pumpkin spice.

FAQs

• Why is pumpkin used in this recipe?

Pumpkin adds moisture, rich flavor, and natural sweetness to the bars while providing a delicious autumn-inspired taste and helping create a soft, tender texture.

• Can I use fresh pumpkin instead of canned puree?

Canned pumpkin puree is recommended because it has consistent moisture and texture. Fresh pumpkin can work but requires extra steps like straining and measuring moisture content, which can affect the bar’s final texture.

• How do I know if the bars are fully baked?

Insert a toothpick into the center of the bars – if it comes out clean or with just a few moist crumbs, the bars are done. Avoid overbaking to maintain a soft, chewy texture.

• What makes these bars different from traditional snickerdoodle cookies?

These bars combine the classic snickerdoodle cinnamon-sugar flavor with pumpkin, creating a more convenient, easier-to-make dessert that captures the essence of both treats in one pan.

Pumpkin Bars That Swirl Snickerdoodle Flavor Into Every Bite

Whip Up Effortless Comfort: Baking these pumpkin snickerdoodle bars requires minimal kitchen skills, making them perfect for novice bakers seeking delightful results.

Crowd-Pleasing Seasonal Treat: Combining the warmth of pumpkin with classic snickerdoodle flavors creates an irresistible dessert that appeals to both kids and adults, guaranteeing smiles around the table.

One-Pan Wonder: Forget complicated recipes – this single-pan approach means less cleanup, more enjoyment, and stress-free baking that fits perfectly into busy lifestyles.

Versatile Dessert Delight: Whether served at potlucks, family gatherings, or as an afternoon snack, these bars adapt seamlessly to any occasion, bringing cozy autumn vibes wherever they go.

Easy Pumpkin Snickerdoodle Bars Recipe

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4.9 from 15 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Pumpkin snickerdoodle bars bring warm autumn comfort straight to your kitchen, blending classic cinnamon sweetness with seasonal pumpkin charm. Homemade goodness awaits as you savor each spiced, tender bite of this irresistible seasonal treat.

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Ingredients

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Pumpkin and Spices:

• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Main Ingredients:

• 1 cup unsalted butter, melted
• 2 cups all-purpose flour
• 1 large egg
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed

Additional Ingredients:

• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Warm the kitchen oven to 350°F (175°C), positioning the rack in the center. Prepare a 9×13-inch baking vessel by coating with butter or laying parchment paper across the bottom and sides for effortless removal.
2. Create a silky base by whisking melted butter with granulated and brown sugars until smooth and glossy. Introduce the egg, pumpkin puree, and vanilla extract, blending until the mixture becomes uniform and luscious.
3. In a separate vessel, sift together flour, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger. Gently fold the dry ingredients into the wet mixture, stirring minimally to prevent over-mixing and maintain a tender texture.
4. Craft a fragrant topping by combining granulated sugar and ground cinnamon in a small dish, creating a sweet and aromatic coating.
5. Transfer the velvety batter into the prepared pan, using a spatula to distribute evenly and create a level surface. Liberally dust the cinnamon-sugar mixture across the entire top, ensuring complete coverage.
6. Slide the pan into the preheated oven and bake for 25-30 minutes. The bars are ready when a toothpick emerges clean and the edges display a golden-brown hue.
7. Remove from the oven and allow the bars to cool completely within the pan. Once cooled, slice into squares and serve, revealing a tender, spice-infused treat perfect for autumn gatherings.

Notes

• Ensure butter is melted but not hot to prevent egg curdling when mixing wet ingredients.
• Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor and correct moisture content.
• Avoid overmixing batter to keep bars tender and prevent tough texture.
• Measure flour correctly by gently spooning into measuring cup and leveling with knife to prevent dense bars.
• Swap traditional flour with gluten-free blend for celiac-friendly version without compromising taste.
• Store bars in airtight container at room temperature for maximum freshness, lasting 3-4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg