Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Snickerdoodle Bars – this is the recipe that made me like pumpkin pie! SO good! Homemade snickerdoodle cookie dough topped with pumpkin pie filling. Super easy to make and everyone LOVES them! Butter, flour, brown sugar, baking powder, vanilla, eggs, pureed pumpkin, pumpkin pie spice, sugar, and cinnamon. Can make the bars in advance & refrigerate or freeze until ready to serve. Great for the holidays! 

Pumpkin Bars with a Cookie Crust

These Pumpkin Pie Snickerdoodle Bars are the BEST. If you aren’t a pumpkin fan, this recipe will definitely change your mind. I always say that I don’t like pumpkin, but I think I actually do like it because I really, really enjoyed these bars. They were super easy to make and the flavors went together perfectly. This would be a great dessert for Thanksgiving and Christmas.

How to Make Pumpin Pie Snickerdoodle Bars

As I said, this pumpkin bars recipe is very easy to make with only a few simple ingredients. Start with making the cookie layer. In a large bowl, mix butter and light brown sugar with an electric mixer at medium speed. Add eggs and vanilla, and mix well. Add dry ingredients: flour, baking powder, and salt. Mix until just combined. Press the cookie dough into the bottom of a 9×13-inch baking dish. 

Next, make the pumpkin pie layer. In a large bowl, stir together softened butter and sugar. Add eggs and whisk to combine. Whisk in baking powder, salt, flour, pumpkin pie spice, and pureed pumpkin. Spread the pumpkin mixture over the cookie dough. Sprinkle the top of the pumpkin with cinnamon and sugar and bake. Remove the baking pan from the oven and cool completely before cutting into bars.

Helpful Tips & Frequently Asked Questions

• Make sure to use a can of pureed pumpkin and NOT pumpkin pie filling.
• This recipe uses a teaspoon of pumpkin spice. If you don’t have any on hand, you can make your own with ½ tsp ground cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice.
• Sprinkle the cooled bars with powdered sugar.
  • For an extra decadent treat, frost the bars with cream cheese frosting.
• Variations/Additions:
  • cloves
  • chocolate chips
  • white chocolate chips
• You can make the bars a day or two in advance and store them in an airtight container. I would suggest not cutting them into bars until you are ready to serve them. They will keep longer this way.
• Can Pumpkin Pie Bars be frozen? Yes! You can freeze the cooked bars for later. Let the bars cool completely. Wrap in plastic wrap and aluminum foil and freeze. Thaw for a few hours before serving.
• Sometimes I sprinkle the cookie layer with extra cinnamon sugar.
• You can cut the bars as large or as small as you want. I cut the pan of bars in the photo into 18 bars.

Pumpkin Bars for the Holidays

This dessert is dangerously delicious! They are perfect for any upcoming holiday celebrations. I take these to potlucks and tailgates and I never have any leftovers. Everyone gobbles them up – even all the pumpkin pie haters! Give these a try. I promise they will be a hit!

Here are a few more of our favorite dessert recipes from the blog that go great with these easy pumpkin bars:

Cookies

Ritz Carlton Chocolate Chip Cookies

Ritz Carlton Chocolate Chip Cookies Recipe – seriously the BEST chocolate chip cookie EVER! Crispy on the outside and chewy…

Cake

Pumpkin Poke Cake

Pumpkin Spice Poke Cake – seriously delicious! The perfect ending to your holiday meal! Super easy to make. Yellow Cake,…

Pie

Maple Pecan Pie

Maple Pecan Pie Recipe – seriously delicious!!! SO much amazing flavor from the real maple syrup! Super easy to make!…

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Apple Cider Doughnut Cake

Apple Cider Doughnut Cake – our favorite Fall dessert! SO easy to make. NO mixer required! Simply whisk together the…

Recipe Print Recipe

Pumpkin Pie Snickerdoodle Bars

Author: Plain Chicken

Yield: 18 bars

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Pumpkin Pie Snickerdoodle Bars – this is the recipe that made me like pumpkin pie! SO good! Homemade snickerdoodle cookie dough topped with pumpkin pie filling. Super easy to make and everyone LOVES them! Butter, flour, brown sugar, baking powder, vanilla, eggs, pureed pumpkin, pumpkin pie spice, sugar, and cinnamon. Can make the bars in advance & refrigerate or freeze until ready to serve. Great for the holidays! #pumpkin #cookie #cinnamon #bars #dessert

Equipment:

• 9×13-inch Cake Pan
• Kitchen-Aid Mixer
• Hand Mixer

Ingredients:

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 Layer

• 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 oven to 350F. Lightly grease a 9×13 inch pan, set aside.
• To make snickerdoodle layer:In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour, baking powder and salt until well blended. Spread evenly in prepared pan.
• To make pumpkin pie filling:Beat together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the first layer.
• Combine sugar and cinnamon and sprinkle evenly over the top of the batter.
• Bake for 35-40 minutes, or until a toothpick inserted into the center of the pan comes out clean.
• Let the bars cool completely and cut into squares. Store in an air-tight container.

Notes:

• Make sure to use a can of pureed pumpkin and NOT pumpkin pie filling.
• This recipe uses a teaspoon of pumpkin pie spice. If you don’t have any on hand, you can make your own with ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice.
• You can make the bars a day or two in advance and store them in an air-tight container. I would suggest not cutting them into bars until you are ready to serve them. They will keep longer this way.
• Can Pumpkin Pie Bars be frozen? Yes! You can freeze the cooked bars for later. Let the bars cool completely. Wrap in plastic wrap and aluminum foil and freeze. Thaw for a few hours before serving.
• Sometimes I sprinkle the cookie layer with extra cinnamon sugar.
• You can cut the bars as large or as small as you want. I cut the pan of bars in the photo into 18 bars.

Plain Chicken

https://www.plainchicken.com/pumpkin-pie-snickerdoodle-bars/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph