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Pumpkin Snickerdoodle Bars

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. 

 

Pumpkin Snickerdoodle Bars

 

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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pumpkin snickerdoodle bar recipe

 

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)
  • 1 teaspoon vanilla extract
  • 2 ½ cups of 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:

 

butter and sugar

 

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.   

 

ingredients for pumpkin pumpkin snickerdoodle bars

 

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. 

 

pumpkin snickerdoodle blondies

 

Spread the batter evenly into your prepared pan.  

 

cinnamon sugar topping

 

Add of  ¼ cup of sugar and 1 teaspoon cinnamon in a small bowl and mix.

 

cinnamon sugar topping

 

Sprinkle the topping evenly over the Pumpkin Snickerdoodle Bar batter. 

 

unbaked Pumpkin Snickerdoodle Bars

 

Place the pan of unbaked Pumpkin Snickerdoodle Blondies in the preheated oven and bake for 20-25 minutes.

 

Pan of Pumpkin Snickerdoodle Bars

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.

 

Pumpkin Snickerdoodle Bars

 

Slice into squares or bars and  serve at room temperature.   

 

Other Cookie Bar Recipes:

 

Click HERE to save this pumpkin snickerdoodle bar recipe to Pinterest

 

Pumpkin Snickerdoodle Bars
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Pumpkin Snickerdoodle Bars

A Pumpkin Snickerdoodle Bar Recipe with a cinnamon sugar topping. Pumpkin snickerdoodle bars are also called pumpkin snickerdoodle blondies. Either way these are so delicious and are not that sweet and have a faint pumpkin flavor.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert, Snack, snacks
Cuisine: American
Keyword: Pumpkin Snickerdoodle Bar Recipe, Pumpkin snickerdoodle bars, pumpkin snickerdoodle blondies
Servings: 24
Calories: 178kcal
Author: Evelyn

Equipment

Ingredients

Topping

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

Calories: 178kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1826IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg

Recipe Rating