Best-Ever Pumpkin Snickerdoodle Bars
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.
Servings: 16 bars
Calories: 263kcal
Cost: $6
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: 263kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 154mg | Potassium: 110mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2739IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg