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Cozy Pumpkin Snickerdoodle Cookie Bars: Easy Fall Dessert Recipe

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These pumpkin snickerdoodle cookie bars are a soft, cake-like pumpkin cookie base swirled with cinnamon sugar, baked into bars for a perfect chewy edge-to-soft-center ratio. They come together in one bowl, bake in a single pan, and deliver that signature snickerdoodle tang with a cozy pumpkin twist.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin purée (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Spray the parchment lightly with non-stick cooking spray.
  2. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin purée, room temperature egg, and vanilla extract until just combined. The mixture may look slightly curdled.
  4. In a separate small bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. The batter will be thick and slightly sticky.
  6. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon for the topping. Set aside.
  7. Transfer the batter to the prepared baking pan. Use a rubber spatula to spread it evenly into all corners.
  8. Sprinkle the cinnamon sugar mixture evenly over the entire surface of the batter.
  9. Bake for 22-25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should spring back lightly when touched.
  10. Cool completely in the pan on a cooling rack, about 1-2 hours. Then lift out using the parchment overhang.
  11. Cut into 16 squares (4 rows by 4 rows). Wipe the knife clean between cuts for neat edges.

Notes

Don’t overmix the batter. Use room temperature ingredients. The cream of tartar is non-negotiable for the classic snickerdoodle tang. Watch baking time carefully; pull when a toothpick comes out with a few moist crumbs. Let cool completely before cutting.

Nutrition

Keywords: pumpkin snickerdoodle cookie bars, fall dessert, pumpkin bars, snickerdoodle bars, easy pumpkin recipe, one bowl dessert

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