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These Pumpkin Snickerdoodle Bars are the best ever. They’re a cross between a cookie bar and a brownie, so you get a chewy bite with pumpkin spice and that classic snickerdoodle cinnamon sugar topping. Perfect for the fall season!

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Why You’ll Love These Easy Pumpkin Snickerdoodle Bars

They’re chewy like brownies but taste like cinnamon pumpkin bars.
Made with real pumpkin puree for a soft and moist texture. No eggs needed!
The cinnamon sugar topping gives classic snickerdoodle flavor.
Great for holidays, potlucks, or a quick fall dessert.

Gather Your Ingredients

Best-Ever Pumpkin Snickerdoodle Bars Recipe

1 cup unsalted butter, melted
1 ½ cups brown sugar, packed
1 cup pure pumpkin puree
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon salt

Snickerdoodle Sugar Coating

3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions How to Make Best-Ever Pumpkin Snickerdoodle Bars

Preheat oven to 350°F. Line an 8- or 9-inch baking dish with parchment and lightly coat with nonstick spray.
In a medium bowl whisk flour, spices, baking powder, salt, and cornstarch. Set aside.
In a large bowl, mix melted butter and brown sugar until combined. Stir in pumpkin and vanilla.
Add dry ingredients to the pumpkin mixture and stir until thick batter forms.
Spread batter evenly in prepared pan.
In a small bowl combine sugar and cinnamon. Sprinkle evenly over the batter.
Bake 30–40 minutes. Check at 25 minutes and every 5 minutes after. Bars are done when a toothpick comes out clean or with moist crumbs.
Cool completely before slicing into bars.

How to Store Pumpkin Snickerdoodle Bars

Store covered at room temperature in an airtight container for up to 3 days.
Refrigerate up to 1 week for longer freshness.
Freeze individually wrapped bars for up to 2 months. Thaw at room temperature.

More Variations

Add white chocolate chips or cinnamon chips to the batter for extra sweetness.
Top baked bars with cream cheese frosting for a snickerdoodle pumpkin brownies vibe.
Swap pumpkin pie spice for chai spice for a cozy twist.

FAQs

Can I double the recipe?

Yes, bake in a 9×13 pan and increase baking time slightly.

Do I need fresh pumpkin?

Canned pumpkin puree works best. Avoid pumpkin pie filling.

How do I keep the pumpkin snickerdoodle cookies bars a chewy texture?

Don’t overbake. Remove from the oven when edges are set and center looks slightly soft.

These pumpkin snickerdoodle bars are chewy, spiced, and simple to make. If you love cozy cinnamon pumpkin bars or easy snickerdoodle pumpkin brownies, this recipe brings both worlds together in one pan.

For more fall desserts and baking inspiration, come hang out on Pinterest, Instagram and Facebook.

More Snickerdoodle Ideas!

Best-Ever Pumpkin Snickerdoodle Bars

Kim Lange

Pumpkin snickerdoodle bars are chewy, spiced dessert bars with pumpkin puree, cinnamon, and a snickerdoodle sugar topping. They’re a cross between a cookie bar and a brownie, making them a cozy fall favorite.

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Cooling Time 30

Total Time 1 15

Course Dessert

Cuisine American

Servings bars

Calories 263 kcal

Ingredients

1 cup unsalted butter melted
1 ½ cups brown sugar packed
1 cup pure pumpkin puree
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon salt

Snickerdoodle sugar coating:

3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 350°F. Line an 8- or 9-inch baking dish with parchment paper and lightly spray with nonstick spray.
Whisk flour, spices, baking powder, salt, and cornstarch in a bowl. Set aside.
In a large bowl, mix melted butter and brown sugar. Stir in pumpkin and vanilla.
Add dry ingredients to wet mixture. Stir until a thick batter forms.
Spread batter evenly in prepared baking dish.
Mix sugar and cinnamon for the topping. Sprinkle evenly over batter.
Bake 30–40 minutes, checking at 25 minutes. Bars are done when a toothpick comes out clean or with crumbs.
Cool completely before slicing into bars.

Notes

Don’t overbake. Pull the bars as soon as a toothpick comes out clean or with crumbs.
Add white chocolate chips, cinnamon chips, or nuts for variety.
Store covered at room temperature for 3 days or refrigerate for up to 1 week.
Freeze individually wrapped bars for up to 2 months. Thaw at room temp before serving.

Nutrition

Calories: 263kcalCarbohydrates: 38gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 154mgPotassium: 110mgFiber: 1gSugar: 23gVitamin A: 2739IUVitamin C: 1mgCalcium: 42mgIron: 1mg

Keyword bars, brownies, cinnamon, pumpkin bars, snickerdoodle bars

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