Pumpkin Snickerdoodle Cookies bars are a fall favorite at my house.
I’m not sure if I should call these pumpkin snickerdoodle blondies? Let’s just agree to call them delicious!
This recipe takes all the things you love about snickerdoodle cookies but turns them into a bar cookie instead.
And the addition of some brown sugar and pumpkin make these perfect for your fall recipe card collection.
I happen to love making a bar cookie because it’s a real time saver. No chilling the cookie dough or making individual cookies that you have to roll around in the cinnamon sugar mixture.
Instead, you can just spread this batter into an 8×8 prepared pan, sprinkle a cinnamon sugar mixture (with some pumpkin pie spice added) on top of the bars and bake away.
Related: My Favorite Pumpkin Recipes
This is also one of those recipes that brings back memories of childhood.
There’s just something about the chewy texture of this cookie with its crunchy cinnamon sugar topping that takes me back to baking in the kitchen with my grandma.
Don’t you love how certain recipes evoke the best memories?
These pumpkin snickerdoodle cookie bars are such an easy recipe and use ingredients that you’ll find at most grocery stores. The only ingredients you may not have on hand are the cream of tartar and the pumpkin pie spice, but I’m guessing you probably have the rest of the ingredients.
DO NOT leave out the cream of tartar and pumpkin pie spice! They are key ingredients for this recipe!
Snickerdoodles, or in this case, pumpkin snickerdoodles, wouldn’t be authentic without that cream of tartar tang.
And yes, the pumpkin spice really DOES add the perfect blend of flavors to both the cookie dough and the cinnamon sugar you sprinkle on top of the dough.
If you would like to double the recipe for these delicious pumpkin snickerdoodle bars go right ahead! Just be sure to change your baking pan to a 9×13 size.
Pumpkin Snickerdoodle Bars
Pumpkin Snickerdoodle Bars
I hope you enjoy this fall twist on a cookie classic!
Ingredients
- 1/2 c. butter, melted and slightly cooled
- 1/3 c. light brown sugar, firmly packed
- 1/2 c. sugar
- 1/4 c. pumpkin puree (NOT pumpkin pie filling)
- 1 large egg yolk
- 1 tsp. vanilla extract
- 1 1/2 c. all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. cream of tartar
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- Sugar/Spice Topping:
- 2 tbsp. sugar
- 1 1/2 tsp. ground cinnamon
- 1/8 tsp. pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- Lightly spray 8x8 baking dish with nonstick baking spray (like PAM baking or Baker's Joy). You can also lightly grease and flour the pan instead if you'd prefer.
- In a small bowl, combine flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Whisk together until well combined and set aside.
- In a separate bowl, combine melted butter, brown sugar and sugar. Mix together until combined.
- Add pumpkin, egg yolk and vanilla to butter/sugar mixture and mix together well.
- Gradually add dry ingredients to pumpkin mixture until all is mixed together.
- Spread batter evenly into baking dish.
- Combine ingredients for sugar topping and sprinkle evenly across batter.
- Place in oven and bake for approximately 30 minutes. You don't want to overbake these, but do not underbake. Test the center of the dough with a toothpick or knife and make sure it comes out clean so you know it's baked.
- Allow cookies to cool completely before slicing and enjoying!
I know not everyone is a pumpkin fan when it comes to food. One of my favorite things about this great recipe is that the pumpkin flavor isn’t overwhelming.
One bite into this yummy pumpkin bar and you know it’s a snickerdoodle first, with just that hint of pumpkin that makes it taste like fall.
And I’ve heard from taste testers (okay, me) that this pumpkin bar is delicious with a cup of coffee in the morning. What a nice way to start the day, right?
When it comes to pumpkin recipes, I know that pumpkin bread or pumpkin cheesecake might be the first recipes that come to mind.
But once you give these pumpkin snickerdoodles a try, I think you’ll have a new favorite pumpkin dessert to share and enjoy.
From my fall kitchen to yours,
Jill
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