Last updated on June 15th, 2025 at 09:58 pm
When fall rolls around, I’m all in on cozy baking—and these Pumpkin Snickerdoodle Bars are one of my favorite easy pumpkin desserts to make! They’re soft and chewy, full of warm cinnamon spice, and have just the right amount of pumpkin flavor. Think of them like your favorite snickerdoodle cookie meets a soft pumpkin blondie—all baked into bar form with a buttery cinnamon-sugar top that makes them totally irresistible.
Whether you’re baking for a cozy afternoon snack or a last-minute get-together, these pumpkin snickerdoodle bars are a total win.
Let’s get baking!
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Ingredients for Pumpkin Snickerdoodle Bars
You only need a handful of pantry staples to bring these easy fall dessert bars to life. Here’s what you’ll need:
For the Bars:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk (not the whole egg – to reduce moisture)
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar (for that classic snickerdoodle tang)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
How to Make Pumpkin Snickerdoodle Bars
These bars come together quickly and bake up beautifully every time. Here’s how to make them:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper (or lightly grease it with cooking spray) for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add in the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
3. Add the Dry Ingredients
In a separate bowl, mix the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Combine the wet and dry ingredients until everything is just combined—don’t overmix! The batter will be thick, almost like cookie dough.
4. Press and Sprinkle
Transfer the dough into your prepared pan and use a spatula to spread it evenly into the corners. In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon (or more! I didn’t really measure mine), then sprinkle the mixture evenly over the top.
5. Bake
Bake for 25–30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted near the center should come out with just a few moist crumbs. Let the bars cool in the pan for at least 20–30 minutes before slicing.
Pro Tips for the Best Pumpkin Snickerdoodle Bars
- Use just the egg yolk. Whole eggs can make pumpkin bars too cakey. The yolk keeps them soft and chewy instead of fluffy.
- Use extra cinnamon sugar. Nothing says “snickerdoodles” like cinnamon sugar.
- Don’t overmix the batter. Once the flour goes in, stir gently to avoid tough bars.
- Want a crowd-sized batch? Double the recipe and bake it in a 9×13-inch pan for about 30–35 minutes.
- Customize the spice. Feel free to add a pinch of cloves or allspice if you want a bolder fall spice flavor.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I wouldn’t risk it. Pumpkin pie filling has added sugar and spices, which will throw off the texture and flavor of these bars. Stick with plain pumpkin puree for the best results.
What if I don’t have cream of tartar?
Cream of tartar is what gives snickerdoodles their classic tang, but if you don’t have any, you can substitute with 1/2 teaspoon of lemon juice or vinegar. It’s not exactly the same, but it works in a pinch.
How should I store these bars?
Once cooled, store them in an airtight container at room temperature for up to 4 days. You can also freeze them! Just slice and wrap tightly, then freeze for up to 2 months.
How can I tell when they’re done?
It can be a little tricky to know when dessert bars like these are truly done. You typically want to look more towards the middle of the pan to check for doneness, because the edges will bake before the middle. Usually, if the middle doesn’t jiggle when you move the pan and you can insert a toothpick in the middle that comes out dry with maybe a few crumbs, it’s probably done. I always let things cool fully in the pan, because it will set even more in the pan if you’re worried about it being underdone.
If you’re looking for a cozy treat that’s perfect for fall but doesn’t take hours in the kitchen, these Pumpkin Snickerdoodle Bars are perfect. They’re soft, spiced, and sweet with that irresistible cinnamon-sugar topping—and they’re one of my favorite easy fall desserts to bake (and eat!) this time of year.
Whether you’re bringing a dessert to a gathering, whipping up a batch for your family, or just want something simple and delicious, these easy pumpkin desserts are always a hit. I hope you love them as much as I do!
Pumpkin Snickerdoodle Bars
Ingredients
Pumpkin Snickerdoodle Bars
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1 egg yolk not the whole egg, to reduce the cakey-ness
- 2 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Cinnamon Sugar Topping
- 2 Tbsp granulated sugar approximately
- 1 tsp cinnamon approximately
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper (or lightly grease it with cooking spray) for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add in the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
- In a separate bowl, mix the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Combine the wet and dry ingredients until everything is just combined—don’t overmix! The batter will be thick, almost like cookie dough.
- Transfer the dough into your prepared pan and use a rubber spatula to spread it evenly into the corners.
- In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon (or more! I didn’t really measure mine), then sprinkle the mixture evenly over the top.
- Bake for 25–30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted near the center should come out with just a few moist crumbs.
- Let the bars cool in the pan for at least 20–30 minutes before slicing.
