Get ready to fall in love with these easy pumpkin snickerdoodle bars! They’re soft, chewy, and packed with that cozy, comforting flavor of autumn that everyone adores. This simple recipe takes all the classic snickerdoodle goodness and infuses it with delightful pumpkin, all in a convenient bar form.
Whether you’re looking for a quick weeknight dessert or a crowd-pleasing treat for a gathering, these pumpkin snickerdoodle cookie bars are a fantastic choice. They come together with minimal fuss and deliver maximum flavor, making them a guaranteed family favorite.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Easy Pumpkin Snickerdoodle Bars
- Total Time: 1 hour
- Yield: 12-16 bars 1x
Description
These easy pumpkin snickerdoodle bars are soft, chewy, and packed with cozy autumn flavor. This simple recipe combines classic snickerdoodle goodness with delightful pumpkin in a convenient bar form, perfect for a quick weeknight dessert or a crowd-pleasing treat.
Ingredients
Instructions
1. Preheat your oven to 350 F (175 C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
2. In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until just incorporated. Do not overmix at this stage; a few streaks are fine.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Ensure all the dry ingredients are evenly distributed.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough bars. The dough will be thick and soft.
6. Evenly press the dough into your prepared 9×13 inch baking pan. In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the topping. Sprinkle this cinnamon-sugar mixture generously over the top of the dough.
7. Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should look set.
8. Allow the bars to cool in the pan on a wire rack for at least 20 minutes before slicing into squares. This cooling time helps them set and makes for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bar
Keywords: pumpkin, snickerdoodle, bars, fall, dessert, easy, cinnamon, spice, baked goods, comfort food
What You’ll Love About This Quick And Easy Recipe
This recipe for pumpkin snickerdoodle bars is a true gem for anyone who loves a delicious homemade treat without a lot of fuss. It’s perfect for busy parents, new bakers, or anyone craving a taste of fall. The bar format means no rolling out individual cookies, saving you precious time and effort. You simply press the dough into a pan, sprinkle with cinnamon sugar, and bake! The result is a wonderfully soft and chewy bar that’s bursting with pumpkin spice, making it an ideal dessert for after-school snacks, potlucks, or a cozy evening at home. It’s a fantastic way to enjoy seasonal flavors in a convenient and universally loved form.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for these pumpkin snickerdoodle bars is straightforward, using common pantry staples and a few seasonal additions. Opt for good quality ingredients, especially when it comes to spices, as they really make the flavors pop.
INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- For the topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For the pumpkin puree, make sure you’re using 100% pure pumpkin puree from a can, not the pre-spiced pumpkin pie filling, which has added sugars and spices that will alter the final taste and texture of your bars. If you don’t have all the individual spices on hand, you can substitute the ground cinnamon, nutmeg, and cloves with 1 ½ teaspoons of pumpkin pie spice blend. For the butter, unsalted is best as it allows you to control the salt level, but if you only have salted, you can reduce the added salt in the recipe by half.
Time Needed From Start To Finish
One of the best features of these pumpkin snickerdoodle bars is how quickly they come together, making them perfect for those spontaneous baking urges or when you need a dessert in a hurry.
- Preparation time: 15 minutes
- Baking time: 25-30 minutes
- Cooling time: 20 minutes (minimum for slicing)
- Total time: Approximately 1 hour
This realistic timeline includes the time for mixing, baking, and a short cooling period so you can slice and enjoy your delicious bars without delay.
How To Make It Step By Step With Visual Cues
Making these pumpkin snickerdoodle bars is a simple process that even beginner bakers will master with ease. Follow these steps for perfect results every time.
- Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air, making the bars tender.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, add the pumpkin puree and mix until just incorporated. Don’t overmix at this stage; a few streaks are fine.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Ensure all the dry ingredients are evenly distributed.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough bars. The dough will be thick and soft.
- Press Into Pan and Top: Evenly press the dough into your prepared 9×13 inch baking pan. In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the topping. Sprinkle this cinnamon-sugar mixture generously over the top of the dough.
- Bake Until Golden: Bake for 25-30 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should look set.
- Cool and Slice: Allow the bars to cool in the pan on a wire rack for at least 20 minutes before slicing into squares. This cooling time helps them set and makes for cleaner cuts.
Easy Variations And Serving Ideas That Fit Real Life
These pumpkin snickerdoodle bars are fantastic on their own, but there are plenty of ways to customize them or serve them to make them even more special for any occasion.
For a little extra indulgence, try drizzling a simple cream cheese glaze over the cooled bars. Just whisk together 4 ounces softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and 1-2 tablespoons milk or cream until smooth. Kids often love a sprinkle of mini chocolate chips mixed into the dough before baking for a pumpkin chocolate chip snickerdoodle twist. You could also add a handful of chopped pecans or walnuts to the dough for a nutty crunch.
These bars are perfect for a casual dessert, packed in lunchboxes, or brought to a potluck. Serve them slightly warm with a scoop of vanilla ice cream for a truly decadent experience. They also pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk. For a party or buffet, arrange them on a platter with a dusting of powdered sugar for an elegant touch.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have a few pitfalls. Knowing what to watch out for will help ensure your pumpkin snickerdoodle bars turn out perfectly every time.
One common mistake is using pumpkin pie filling instead of pure pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor balance and can make your bars too sweet and potentially gummy. Always double-check the can to ensure it says “100% Pure Pumpkin.”
Overmixing the dough is another frequent error. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense bars instead of soft and chewy ones. Stop mixing as soon as no dry streaks of flour remain.
Not softening the butter enough (or too much) can also impact the texture. Butter should be softened to room temperature, meaning it’s pliable but still holds its shape. If it’s too cold, it won’t cream properly with the sugar. If it’s melted or too warm, the dough will be greasy and the bars won’t have the right texture.
Finally, overbaking the bars will make them dry and crumbly. Keep an eye on them towards the end of the baking time. They are done when the edges are set and lightly golden, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. The center might look slightly soft, but it will firm up as it cools.
How To Store It And Make It Ahead Without Ruining Texture
These pumpkin snickerdoodle bars are wonderful for making ahead, and they store beautifully, so you can enjoy them for a few days after baking.
Once completely cooled, store the bars in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers of bars can prevent them from sticking together. If you live in a very warm or humid climate, or if you’ve added a cream cheese glaze, it’s best to store them in the refrigerator, where they will last for up to a week. Bring them to room temperature before serving for the best flavor and texture.
To make them ahead, you can bake the bars as directed, cool them completely, and then freeze them. Wrap individual bars or the entire slab tightly in plastic wrap, then again in aluminum foil. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator or at room temperature for a few hours before serving. You can also freeze the unbaked dough. Press it into the pan, cover tightly, and freeze. When ready to bake, you may need to add an extra 5-10 minutes to the baking time.
Questions People Always Ask Before Making This Recipe
Here are some common questions that pop up when people are getting ready to bake these delightful pumpkin sn
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
