Pumpkin Snickerdoodle Bars
Pumpkin Snickerdoodle Bars are easy snickerdoodle bars with pumpkin, warm spices, and are topped with a luscious glaze!
These Pumpkin Snickerdoodle Bars have been a long time coming. I say that because I wanted to make them last year, and because I was in cooking school, the amount of recipes I could post was severely limited, and they never happened.
I’m so glad I put them on my priority list this season — just in time for fall. You and I both sincerely need these in our cookie arsenals. 🙂
Now don’t get upset with me, but Snickerdoodle cookies aren’t normally my cookie of choice. I normally go for cookies when chocolate is involved.
I’m one big chocaholic, and I wouldn’t have it any other way. 🙂
The thing about Snickerdoodle cookies is, when you’re in the mood for them, there’s no substitute. They’re soft and buttery with warm cinnamon spice and crisp sugar coating.
A lot of people consider them a fall cookie because of the warm cinnamon spice, but I think they’re great any time I’m craving them!
What’s better than a Snickerdoodle cookie? A Snickerdoodle bar cookie. I made pumpkin-less Snickerdoodle Bars a long while ago, and absolutely loved them.
Cookie bars are thicker, and in my cookie book, the thicker the better.
Not only are these bars thicker, they’re slightly gooey. I couldn’t wait the entire hour to let them cool because my sons had friends over and I wanted to send some home with them (yes, these are very dangerous to have around).
I ate one warm because I had to make sure they were good before I subjected their families to them. These bars reminded me of a cross between a cinnamon roll and gooey butter cake — words alone cannot express the cozy feeling they give you inside.
Now, I need to explain the glaze. At first I wasn’t planning to use one, but I thought my bars looked funky without it. See, you spread half of the dough into the pan, then you sprinkle half of the brown sugar-cinnamon-pumpkin pie spice blend over the top.
The remaining batter is dolloped over that, with the rest of the sugar mixture sprinkled over that. I used a cookie scoop for my “dollops”, and they were a little bigger than I would have liked. The glaze not only camouflaged that, but it did give these a cinnamon roll feel that I loved. It also looks really darn inviting too.
The bottom line is, you’ve got to try these bars if you like treats that are soft, buttery, gooey, spicy, with big pumpkin flavor.
My “guinea pig” taste testers raved about them, and I was sold too. These bars are like no other Snickerdoodle you’ve ever had, and for that, you’ve got to give them a try. They’re cozy, comforting, and perfectly fall. 🙂
More snickerdoodle recipes:
Snickerdoodle Cookies by Inspiration Kitchen
More cookie recipes you’ll love:
Pumpkin Snickerdoodle Bars
For the cookies:
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon homemade pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons vanilla
For the spiced sugar:
- 2 tablespoons brown sugar
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon pumpkin pie spice
For the glaze:
- 2/3 cup powdered sugar
- 2 - 2 1/2 tablespoons milk*
- Preheat the oven to 350 degrees and generously spray a 13 x 9" baking dish with cooking spray. Set aside.
- In a small bowl, whisk together the flour, baking powder, cream of tartar, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, cream together the butter with the sugars until light and fluffy on medium speed, about 1-2 minutes. Add the egg, pumpkin, and vanilla, and beat until combined. Add the flour mixture and beat on low speed just until combined. Spread half of the batter in the prepared pan, then sprinkle half of the spiced sugar mixture over that. Dollop the remaining batter over the top in small dollops. It will not completely cover the bottom layer. Sprinkle the remaining spiced sugar mixture over that, and bake on the middle rack of the oven for 25 - 30 minutes. Cool for one hour on a wire rack or until cool and set.
- In a small bowl, combine the powdered sugar and 2 - 2 1/2 tablespoons of milk, depending on how thick or thin you prefer your glaze. Drizzle the glaze over the top of the bars in a diagonal pattern. When the glaze is set, cut into squares and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.