This Pumpkin Snickerdoodle Bar Recipe has a cinnamon sugar topping and is sometimes called pumpkin snickerdoodle blondies. Either way these Pumpkin snickerdoodle bars are so delicious and are not that sweet and have a faint pumpkin flavor.
I have not ever made Snicker-doodle cookies. I’m not sure why not because after making these Pumpkin Snickerdoodle Bars I now realize what I have been missing! These are just perfect, not too sweet and not too pumpkiney. The pumpkin adds just a touch of fall flavor and with the cinnamon and allspice, it’s a perfect fall snack.
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This pumpkin snickerdoodle bar recipe calls for a topping of a mixture of cinnamon and white sugar prior to baking. This makes the most amazing crunchy topping.
Pumpkin Snickerdoodle Bar Recipe:
- 1 cup of butter, room temperature
- 1 cup of sugar
- ½ cup lightly packed brown sugar
- 1 cup pumpkin puree (if using canned pumpkin, add 2 Tablespoons water) (Do not use pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 ½ cups of all purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
Topping
- ¼ cup of sugar
- 1 teaspoon cinnamon
Equipment:
- Mixing Bowl
- Silicon Spatula (to spread out the batter)
- 9 X 13 pan
- Parchment Paper or Aluminum Foil
How to make these Pumpkin Snickerdoodle Bars:
Preheat oven to 350° F. Line a 9 X 13 pan with aluminum foil or parchment paper and spray with a cooking spray. Add softened butter, brown sugar and white sugar to a mixing bowl. Mix until light and fluffy.
Add the pumpkin puree (if using canned pumpkin, add 2 tablespoons water) and vanilla extract, mix until well combined. Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until combined.
Spread the batter evenly into your prepared pan.
Add of ¼ cup of sugar and 1 teaspoon cinnamon in a small bowl and mix.
Sprinkle the topping evenly over the Pumpkin Snickerdoodle Bar batter.
Place the pan of unbaked Pumpkin Snickerdoodle Blondies in the preheated oven and bake for 20-25 minutes.
Bars should be set around the edges but still soft in the center. Place on a cookie cooling rack and let cool completely prior to cutting into bars.
Slice into squares or bars and serve at room temperature.
Other Cookie Bar Recipes:
- Frosted Banana Bars
- Maple Walnut Blondies with White Chocolate Chips
- Ultimate Double Chocolate Brownies
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Pumpkin Snickerdoodle Bars
Equipment
- Silicone Spatula to spread the thick batter
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- ½ cup brown sugar lightly packed
- 1 cup pumpkin puree if using canned pumpkin, add 2 Tablespoons water (do not use pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- Preheat oven to 350° F. Line a 9 X 13 pan with aluminum foil or parchment paper and spray with a cooking spray. Add softened butter, brown sugar and white sugar to a mixing bowl. Mix until light and fluffy.
- Add the pumpkin puree (if using canned pumpkin, add 2 tablespoons water) and vanilla extract. Mix until well combined. Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until combined.
- Spread the batter evenly into your prepared pan.
- Add of ¼ cup of sugar and 1 teaspoon cinnamon in a small bowl and mix. Sprinkle the topping evenly over the Pumpkin Snickerdoodle Bar batter.
- Place the pan of unbaked Pumpkin Snickerdoodle Blondies in the preheated oven and bake for 20-25 minutes. Bars should be set around the edges but still soft in the center.
- Let cool completely prior to cutting into bars. Serve at room temperature.
Nutrition
