These Pumpkin Snickerdoodle Bars are a sweet twist on a classic treat! With warm pumpkin spice and a soft, chewy texture, they’re perfect for fall.
Seriously, what’s better than pumpkin and cinnamon in one bite? I love sharing these bars with friends, and they always ask for the recipe! 🍂
Plus, baking them is a breeze! Just mix, spread, and bake – easy peasy! I promise, your kitchen will smell amazing while they cook!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bars. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It works almost the same!
Pumpkin Puree: Use canned pumpkin puree since it’s smooth and easy to mix in. If fresh pumpkin is available, you can roast and puree it yourself, just ensure it’s well-drained to avoid excess moisture.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger brings that cozy fall flavor. Feel free to adjust the spices according to your taste, or you can use pumpkin pie spice as a convenient alternative.
Butter: Unsalted butter adds richness. If you’re in a pinch, you can substitute it with coconut oil for a dairy-free option. Just note that it may add a slight coconut flavor.
Sugar: Granulated sugar sweetens the bars. For a healthier alternative, you can try coconut sugar, but it may change the texture slightly.
How Do I Ensure My Bars Come Out Moist and Tender?
The key to moist and tender Pumpkin Snickerdoodle Bars is not overmixing the batter. Once you add the dry ingredients, mix just until combined. This helps keep the bars soft.
- Preheat your oven properly to 350°F (175°C).
- Use room temperature butter and eggs for a smooth mixture.
- Spread the batter evenly in the pan to ensure even baking.
- Check for doneness with a toothpick—it should come out clean but not dry.
- Allow the bars to cool completely in the pan to retain moisture.
Following these tips will help you bake Pumpkin Snickerdoodle Bars that are perfectly soft and delicious every time!
Delicious Pumpkin Snickerdoodle Bars Recipe
Ingredients You’ll Need:
For the Bars:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25–30 minutes to bake. Don’t forget to let the bars cool completely for about 30 minutes before cutting them into squares. In total, plan for about 1 hour, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan with non-stick spray or line it with parchment paper to make removing the bars easy later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and the spices: cinnamon, nutmeg, cloves, and ginger. This mixture adds all the warm flavors to your bars. Set it aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step helps create a nice texture in your bars.
4. Add Egg, Vanilla, and Pumpkin:
Next, beat in the large egg and vanilla extract until everything is well combined. Then, gently mix in the canned pumpkin puree until you have a smooth batter.
5. Combine the Mixtures:
Now, slowly add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined—be careful not to overmix. This step ensures your bars come out soft and tender!
6. Prepare for Baking:
Spread the batter evenly into your prepared baking pan. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle this mixture generously over the top of the batter.
7. Bake and Cool:
Place the pan in the preheated oven and bake for 25–30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. Once baked, remove the pan from the oven and let it cool completely on a wire rack.
8. Slice and Enjoy:
After cooling for about 30 minutes, cut the bars into squares. They’re ready to be served warm or at room temperature. Enjoy this delightful treat with family and friends!
These Pumpkin Snickerdoodle Bars are sure to become a favorite, with their soft, tender crumb filled with pumpkin flavor and a hint of cinnamon sugar on top—perfect for fall celebrations!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Make sure to roast and puree it first, then drain any excess moisture. This will keep the texture of the bars intact just like canned pumpkin.
How Should I Store These Pumpkin Snickerdoodle Bars?
Store the bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Bars Ahead of Time?
Absolutely! You can bake the bars a day in advance, then store them in an airtight container. Just add the cinnamon-sugar topping right after baking for maximum freshness!
What’s the Best Way to Enjoy Pumpkin Snickerdoodle Bars?
These bars are delicious on their own, but you can also enjoy them warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert treat!
