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
Preheat oven to 350F. Lightly grease a 9x13 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 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 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.