Pumpkin lovers, this one’s for you! If you adore the cozy flavors of fall combined with the buttery, cinnamon-sugar goodness of a classic snickerdoodle, then you’re about to fall head over heels for these Pumpkin Snickerdoodle Bars. These bars are soft, chewy, and packed with warm spices and pumpkin goodness. Plus, they’re incredibly easy to make—a true treat for any autumn day!

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Why You’ll Love Pumpkin Snickerdoodle Bars

These bars are everything we love about fall wrapped into one dessert. Here’s what makes them irresistible:

• Perfect Fall Flavor: The combination of pumpkin puree, cinnamon, nutmeg, and cloves gives these bars a warm, cozy flavor that screams autumn.
• Soft and Chewy Texture: Thanks to the pumpkin puree, these bars stay moist and tender for days.
• Simple Ingredients: You likely already have everything you need in your pantry to whip these up!
• Versatile Treat: These bars are perfect for dessert, a sweet snack, or even a Thanksgiving potluck.

The taste is nothing short of magical—imagine the richness of pumpkin pie combined with the sweet-spiced crunch of a snickerdoodle cookie. Every bite melts in your mouth, leaving you wanting more!

Ingredients for Pumpkin Snickerdoodle Bars

You’ll need a handful of simple ingredients to create these dreamy bars:

• For the Bars:
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
• For the Cinnamon-Sugar Topping:
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Tools You’ll Need

• Mixing bowls (one large, one medium)
• Whisk and spatula
• 9×13-inch baking pan
• Parchment paper
• Measuring cups and spoons

Ingredient Substitutions and Additions

• Pumpkin Puree Substitute: If you’re out of pumpkin, try using sweet potato puree or mashed butternut squash for a similar flavor.
• Extra Spice: Love the spice? Add a pinch of ginger or cardamom to the batter for extra warmth.
• Mix-Ins: Fold in white chocolate chips, chopped pecans, or even dried cranberries for added texture and flavor.
• Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free flour blend.

How to Make Pumpkin Snickerdoodle Bars

Step 1: Prep Your Baking Pan

Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting. Preheat your oven to 350°F (175°C).

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, and whisk until well combined.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.

Step 4: Make the Batter

Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—avoid overmixing to keep the bars tender.

Step 5: Prepare the Cinnamon-Sugar Topping

In a small bowl, mix the sugar and cinnamon for the topping.

Step 6: Assemble the Bars

Spread the batter evenly into the prepared pan. Sprinkle the cinnamon-sugar mixture generously over the top.

Step 7: Bake and Cool

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan before lifting them out and slicing them into squares.

What to Serve with Pumpkin Snickerdoodle Bars

These bars pair beautifully with a steaming mug of coffee, chai tea, or hot apple cider. For an indulgent dessert, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Perfect Pumpkin Snickerdoodle Bars

• Don’t Skip the Topping: The cinnamon-sugar topping adds that iconic snickerdoodle crunch—don’t hold back!
• Room Temperature Ingredients: Ensure your egg and pumpkin puree are at room temperature for a smooth batter.
• Use Parchment Paper: This makes it so much easier to lift and slice the bars neatly.
• Storage Tip: These bars stay moist for days, so they’re great to make ahead of time!

Storage Instruction

• Room Temperature: Store the bars in an airtight container for up to 3 days.
• Refrigerator: Keep them refrigerated for up to a week. Bring to room temperature before serving.
• Freezer: Wrap individual bars in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.

Frequently Asked Questions

Q: Can I double the recipe?
A: Absolutely! Use a larger baking pan or make two separate batches for larger gatherings.

Q: Why do I need cream of tartar?
A: Cream of tartar gives snickerdoodles their classic tangy flavor and helps create a soft, chewy texture.

Q: Can I make these vegan?
A: Yes! Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

Conclusion

These Pumpkin Snickerdoodle Bars are the ultimate fall dessert—simple to make, loaded with seasonal flavors, and irresistibly delicious. Whether you’re baking for a cozy night at home or a festive gathering, these bars are sure to be a hit.

Don’t forget to leave a review and share your creations on Pinterest! Check out more inspiring recipes on my Pinterest page.

Looking for more sweet treats to try? Dive into these reader-favorite recipes:

• Double Dark Chocolate Zucchini Bread
• Fluffy Lemon Ricotta Pancakes
• Soft Homemade Tortillas Recipe

Nutritional Information (Per Serving)

• Calories: 220
• Fat: 10g
• Carbohydrates: 30g
• Protein: 2g
• Sugar: 20g

Enjoy every soft, spiced bite of these pumpkin snickerdoodle bars! 🍂

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