These pumpkin snickerdoodle bars are a cozy twist on a classic treat! With warm pumpkin spice and sweet cinnamon sugar, they’re soft, chewy, and perfect for fall.
Honestly, they make the house smell amazing while baking! 😍 I love to enjoy them warm with a cup of hot cider—just a slice (or two) and I’m in heaven!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundational ingredient for the texture. If you want a gluten-free option, try a 1:1 gluten-free baking blend.
Pumpkin Puree: Canned pumpkin puree works great for convenience. If fresh pumpkin is available, just roast and puree it for a homemade touch.
Butter: Unsalted butter is best, but you can use coconut oil or a dairy-free butter for a vegan alternative. Just remember to melt it first if you choose oil!
Granulated Sugar: For a healthier option, consider using coconut sugar or a sugar substitute like erythritol, especially if you’re keeping it low-calorie.
Cinnamon: Ground cinnamon is key for that classic snickerdoodle taste. Feel free to mix in some nutmeg for a deeper spice flavor!
How Do I Achieve the Perfectly Soft Texture?
The secret to making soft, chewy pumpkin snickerdoodle bars is careful mixing and measurement. Here’s how to ensure you get that right texture:
- Softened butter should be creamy, and don’t overbeat it with sugar—just until fluffy.
- When adding the dry ingredients, mix until just combined to prevent tough bars. It’s okay if there are a few small lumps.
- Make sure not to overbake! Start checking for doneness at 35 minutes with a toothpick—you want it slightly moist when you pull it out.
Trust me, these simple tips will help you bake the perfect bars every time! Happy baking!
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup pumpkin puree (canned or fresh)
- 1 tablespoon cornstarch
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 35-40 minutes for baking. After that, let the bars cool completely before cutting them into squares. In total, it’s around an hour, plus a little time to cool. Super simple!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Lightly grease or line a 9×13-inch baking pan with parchment paper. This will help the bars come out easily once they’re baked!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. This will give your bars a delicious spice flavor! Once mixed, set the bowl aside for now.
3. Creaming Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This may take a couple of minutes. It makes your bars extra soft!
4. Adding Egg and Flavor:
Now, add the egg and vanilla extract to the buttery mixture. Mix it well until everything is fully combined. It should look smooth and creamy.
5. Mixing in Pumpkin and Cornstarch:
Stir in the pumpkin puree and cornstarch until just incorporated. Be careful not to overmix—it’s okay if there are a few lumps!
6. Combining Wet and Dry Ingredients:
Gradually add the dry ingredient mixture from earlier into the wet mixture. Mix until just combined. This is key to keeping your bars soft and chewy!
7. Spreading the Batter:
Spread the batter evenly into the prepared baking pan. Use a spatula or the back of a spoon to smooth it out so it’s even across the pan.
8. Making the Cinnamon Sugar Topping:
In a small bowl, mix together the sugar and cinnamon for the topping. Once mixed, sprinkle this evenly over the top of the batter. This will create a lovely sweet crust!
9. Baking Time!
Now, pop the baking pan into the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It’s a good idea to start checking around 35 minutes.
10. Cooling Down:
Once baked, let the bars cool completely in the pan before cutting them into squares. This will help them set nicely.
11. Serve and Enjoy:
Finally, slice the bars, serve, and enjoy the delicious, warm pumpkin snickerdoodle goodness! These are perfect for any gathering or just a cozy night in!
These delightful bars combine the warm flavors of pumpkin and cinnamon sugar, making them perfect for enjoying on a cool autumn day!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to stick with pure pumpkin puree for this recipe, as pumpkin pie filling contains added sugars and spices which can alter the flavors and sweetness of the bars. If you only have pie filling, consider reducing the sugar in the recipe.
What’s the Best Way to Store Leftover Pumpkin Snickerdoodle Bars?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving for the best flavor!
Can I Freeze These Bars?
Absolutely! Pumpkin snickerdoodle bars freeze beautifully. Just wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying!
Can I Make These Bars Gluten-Free?
Yes! You can substitute the all-purpose flour for a 1:1 gluten-free baking blend. Just ensure that the blend contains xanthan gum, which helps achieve similar texture and consistency.
