Easy Pumpkin Snickerdoodle Bars

Why You’ll Love This Recipe

I adore how this recipe captures the cozy flavors of autumn without feeling cakey. The chewy texture, warm pumpkin pie spices, and signature snickerdoodle cinnamon topping come together effortlessly, making it ideal for sharing or enjoying straight from the pan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup canned pumpkin puree

• 2 large eggs

• ½ cup granulated sugar

• ¼ cup packed brown sugar

• ⅓ cup vegetable oil

• 2½ cups all-purpose flour

• 1½ tsp pumpkin pie spice (or cinnamon blend)

• 1 tsp cream of tartar

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Topping:

  • ¼ cup granulated sugar

  • 1 tsp ground cinnamon

Directions

1. Preheat oven to 350 °F (175 °C). Grease or line a 9×13 pan.

2. In a mixer, beat together sugar, brown sugar, and oil. Add eggs, pumpkin puree, and vanilla (optional) until combined .

3. Whisk flour, pie spice, cream of tartar, baking powder, baking soda, and salt in a separate bowl

4. Combine wet and dry ingredients, stirring until the dough comes together.

5. Press batter evenly into prepared pan. Mix topping sugar and cinnamon, then sprinkle it generously over the dough.

6. Bake for 20–25 minutes, until edges are set but the center remains slightly soft—don’t overbake .

7. Cool completely before slicing into bars.

Servings and timing

• Yield: about 24 bars (2″ squares)

• Prep time: 15 minutes

• Bake time: 20–25 minutes

• Cooling time: at least 30 minutes

• Total time: roughly 1 hour

Variations

• I sometimes fold in mini chocolate chips or chopped nuts for added texture.

• A drizzle of cream cheese frosting or pumpkin glaze takes them from simple to special.

• I swap plain sugar for maple sugar or add a sprinkle of pumpkin pie spice to the topping.

• For gluten-free, I use a 1 : 1 gf flour blend and omit the cream of tartar.

• I make an oatmeal streusel topping with oats and brown sugar for added crunch.

Storage/reheating

I keep bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. They’re best slightly warmed—either in the oven at 300 °F for a few minutes or a quick zap in the microwave.

FAQs

Can I halve this recipe?

Yes—baking in an 8×8″ pan works well, though you’ll reduce the bake time to about 17 minutes

Why is there no butter in the traditional snickerdoodle sense?

The pumpkin and oil give these bars a moist, chewy texture without the heaviness of butter-based cookie dough

What’s the secret to a chewy center?

Avoid overbaking! The edges should be set, but the center slightly soft when removed

Can I make these bars ahead?

Absolutely. In fact, the flavors deepen overnight. Store them at room temperature or lightly chilled.

How do I keep the cinnamon topping from sinking?

Sprinkle it on right before baking; dusting from a height ensures an even crust .

Conclusion

These Easy Pumpkin Snickerdoodle Bars bring the best of both worlds: pumpkin spice warmth and snickerdoodle charm in a chewy, crowd-pleasing bar. They’re straightforward to make, perfect for the season, and just delightful—warm from the oven or the next day with coffee.