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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
