Pumpkin Pie Snickerdoodle Bars Recipe

If you’re searching for a delicious treat that perfectly marries the cozy flavors of fall with a classic cookie twist, look no further than the Pumpkin Pie Snickerdoodle Bars Recipe. This delightful dessert combines the soft, cinnamon-kissed snickerdoodle base with a luscious, spiced pumpkin pie filling, making every bite a comforting hug of seasonal goodness. Whether you’re baking for a holiday gathering or simply to savor at home, these bars offer a beautiful blend of gentle sweetness and warm spices that never fail to please a crowd.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but incredibly important for capturing that perfect balance of texture and flavor. Each component plays a vital role, from the buttery richness of the snickerdoodle layer to the silky, warmly spiced pumpkin filling that makes this dish shine.

• 3 cups all-purpose flour: The foundation of the snickerdoodle base, providing structure and a tender bite.
• 2 tsp baking powder: Adds a gentle lift, ensuring the bars stay light and soft.
• 1 tsp salt: Enhances all the flavors and balances sweetness beautifully.
• 2 cups packed light brown sugar: Brings a rich, caramel-like sweetness perfect for fall desserts.
• 1 cup butter (at room temperature): Essential for richness and that signature snickerdoodle texture.
• 2 large eggs: Bind everything together with just the right moisture.
• 1 Tbsp vanilla extract: Adds depth and a lovely aromatic touch.
• 1 cup all-purpose flour: For the pumpkin pie filling’s body, helping it hold as a luscious layer.
• 1 cup white sugar: Sweetens the pumpkin layer to perfection.
• ½ cup butter (at room temperature): Gives the filling a creamy, rich texture.
• 1 tsp baking powder: Keeps the pumpkin layer soft and fluffy.
• 1 tsp salt: A key balance for the sweet and spiced flavors.
• 1 tsp pumpkin pie spice: The heart of the filling, infusing classic autumn warmth.
• 2 large eggs: Create a silky consistency in the pumpkin mixture.
• 1½ cups canned pumpkin puree: The star ingredient, delivering that unmistakable pumpkin flavor.
• 2 Tbsp sugar: For the cinnamon sprinkle topping, adding a sweet crunch.
• 2 Tbsp cinnamon: The finishing touch, giving those snickerdoodle bars their iconic spicy sweetness.

How to Make Pumpkin Pie Snickerdoodle Bars Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F and lightly greasing a 9×13 inch pan. This simple step ensures your bars won’t stick, and your oven will be ready to bake the perfect snickerdoodle base and pumpkin pie layers.

Step 2: Make the Snickerdoodle Layer

In a large bowl, beat together the butter, sugar, egg, and vanilla until smooth and creamy. This luscious mix forms the base of your bars, rich with buttery sweetness. Next, stir in the flour, baking powder, and salt until everything is well blended. Spread this dough evenly in your prepared pan — this base will bake into the tender, cinnamon-flavored cookie that sets the stage beautifully.

Step 3: Prepare the Pumpkin Pie Filling

In another bowl, beat the butter and sugar together until creamy and light. Then add the pumpkin puree, eggs, flour, baking powder, salt, and pumpkin pie spice. Mix until the filling is smooth and well combined. This layer is what makes the Pumpkin Pie Snickerdoodle Bars Recipe so special, rich with the cozy spices and moist texture of classic pumpkin pie.

Step 4: Assemble and Add the Cinnamon Sugar Topping

Pour the pumpkin filling evenly over the snickerdoodle base, spreading it gently to cover the entire layer. Mix the sugar and cinnamon for the topping, then sprinkle this fragrant blend over the pumpkin filling. This topping adds a delightful sweet crunch and enhances the warm spice notes, making the final bars truly irresistible.

Step 5: Bake to Perfection

Bake your assembled bars for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial to ensure your bars cook evenly, with a perfectly set pumpkin layer and a tender snickerdoodle base.

Step 6: Cool and Slice

Allow the bars to cool completely in the pan before cutting into squares. This cooling time helps the layers set perfectly and makes slicing easier without crumbling. Once cooled, your pumpkin pie snickerdoodle bars are ready to share and enjoy!

How to Serve Pumpkin Pie Snickerdoodle Bars Recipe

Garnishes

For an extra touch of love, a dollop of whipped cream or a sprinkle of powdered sugar heightens the cozy flavors. A few toasted pecans or a drizzle of caramel sauce also pair beautifully with these bars, adding texture and richness that elevate each bite.

Side Dishes

Serve these bars alongside a warm cup of chai tea, coffee, or hot apple cider to complement the spicy pumpkin flavors. They also shine at brunch with a side of fresh fruit or vanilla yogurt, making them a versatile treat any time of day.

Creative Ways to Present

For gatherings, arrange your Pumpkin Pie Snickerdoodle Bars Recipe squares on a rustic wooden board or a festive serving platter garnished with cinnamon sticks and small pumpkins. You can also layer them with whipped cream in clear glasses for a pretty parfait-style dessert that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

These bars keep wonderfully in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. Proper storage preserves their soft texture and ensures those cozy pumpkin pie and snickerdoodle flavors stay fresh and vibrant.

Freezing

To enjoy your Pumpkin Pie Snickerdoodle Bars Recipe later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They freeze well for up to three months, perfect for prepping ahead for holidays or unexpected guests.

Reheating

When ready to eat, thaw the bars overnight in the fridge and warm slightly in the microwave or oven to bring back that just-baked feel. A quick 10-15 seconds in the microwave is often all you need to revive their soft, gooey goodness.

FAQs

Can I use fresh pumpkin instead of canned for the filling?

Yes, you can use fresh pumpkin puree, but be sure to cook and puree it first to remove excess moisture. This helps maintain the right texture in your Pumpkin Pie Snickerdoodle Bars Recipe.

What if I don’t have pumpkin pie spice?

No worries! You can easily make your own blend using cinnamon, nutmeg, ginger, and cloves. This DIY spice mix works perfectly and lets you control the spice intensity.

Are these bars gluten-free friendly?

The recipe calls for all-purpose flour, so they are not inherently gluten-free. However, you can substitute with a gluten-free flour blend suitable for baking, but texture may vary slightly.

Can I make these bars vegan?

To veganize, replace butter with plant-based margarine, eggs with flax eggs or another egg substitute, and ensure your sugar is vegan-friendly. The bars will be slightly different but still delicious!

How long do these bars last when stored properly?

Stored in an airtight container, these bars last up to a week refrigerated and can be frozen for several months, making them an excellent make-ahead dessert for busy days.

Final Thoughts

There is just something so special about the Pumpkin Pie Snickerdoodle Bars Recipe that feels like a warm hug on a chilly day. I wholeheartedly encourage you to give this recipe a try; it’s easy to make, bursting with fall flavors, and sure to become a beloved classic in your home. Whether you’re baking for friends or just treating yourself, these bars turn every moment into a cozy celebration of autumn’s best tastes.

Pumpkin Pie Snickerdoodle Bars Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 18 servings 1x

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Description

Pumpkin Pie Snickerdoodle Bars combine the warm, spicy flavor of pumpkin pie with the sweet, cinnamon-sugared goodness of snickerdoodle cookies in an easy-to-make layered dessert bar. With a soft snickerdoodle base and a luscious pumpkin pie filling topped with a cinnamon-sugar sprinkle, these bars are perfect for fall gatherings or anytime you crave a cozy, festive treat.

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Ingredients

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Snickerdoodle Layer

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups packed light brown sugar
• 1 cup butter, at room temperature
• 2 large eggs
• 1 Tbsp vanilla extract

Pumpkin Pie Filling

• 1 cup all-purpose flour
• 1 cup white sugar
• ½ cup butter, at room temperature
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp pumpkin pie spice
• 2 large eggs
• 1½ cups canned pumpkin puree

Topping

• 2 Tbsp sugar
• 2 Tbsp cinnamon

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan to prevent sticking and set it aside for later use.
2. Make Snickerdoodle Layer: In a large mixing bowl, beat together 1 cup butter, 2 cups light brown sugar, 2 eggs, and 1 tablespoon vanilla extract until smooth and creamy. Gradually stir in 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt until the dough is well blended. Spread this mixture evenly into the prepared pan, forming the bottom layer of the bars.
3. Prepare Pumpkin Pie Filling: In another bowl, beat ½ cup butter and 1 cup white sugar together until creamy. Add 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon pumpkin pie spice, then mix in 2 eggs and 1½ cups canned pumpkin puree. Stir until fully combined and smooth. Pour this pumpkin mixture over the snickerdoodle base evenly.
4. Add Cinnamon Sugar Topping: In a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the pumpkin filling layer to add a sweet and spicy finish.
5. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The bars are done when a toothpick inserted into the center comes out clean, indicating the layers are fully cooked.
6. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, cut into 18 squares. Store leftover bars in an airtight container to maintain freshness.

Notes

• You can substitute pumpkin pie spice with a homemade blend of cinnamon, ginger, nutmeg, and cloves if preferred.
• Ensure the butter is at room temperature for easier mixing and better texture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
• These bars keep well at room temperature for up to 3 days or refrigerated for up to a week.
• Cut the bars once completely cooled to prevent them from crumbling.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American