![['Close-up side view of golden-brown Pumpkin Snickerdoodle Bars, showcasing their soft texture.', 'Side shot of freshly baked Pumpkin Snickerdoodle Bars with a dusting of cinnamon sugar on top.', 'Detailed view of a slice of Pumpkin Snickerdoodle Bars, highlighting its moist interior and crunchy edges.', 'Close-up angle of Pumpkin Snickerdoodle Bars, emphasizing the warm colors and spices.']](https://quickflavorfix.com/wp-content/uploads/2026/07/pumpkin-snickerdoodle-bars_1_U1.webp)
Pumpkin Snickerdoodle Bars
Delight in these soft, spiced pumpkin bars with a cinnamon-sugar topping, perfect for fall treats or any time you crave a cozy dessert.
Ingredients
Dough
- 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
- ¼ cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment and spray.
- Cream softened butter, sugar, and brown sugar until light and fluffy.
- Add pumpkin puree and vanilla; mix well. Incorporate flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice until combined.
- Spread batter evenly in prepared pan. Mix topping sugar and cinnamon, then sprinkle over batter.
- Bake for 20-25 minutes until edges are set. Cool completely before cutting into bars.
Notes
Store in an airtight container for best freshness.