Pumpkin Snickerdoodle Bars
Pumpkin Snickerdoodle Bars are thick and buttery, slightly gooey, with big pumpkin and warm spice flavor. They’re cozy, comforting, and perfectly fall!
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 like these Salted Chocolate Chip Espresso Cookies, Salted Caramel Chocolate Dipped Macaroons, or Oatmeal Peanut Butter Dark Chocolate Raisinette Cookies. As you can see, usually chocolate is involved. I’m one big choca-holic, 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. People like to call them a fall or cold weather cookie, and while I can see why with the cozy feeling they give a person, I don’t buy it. In my world, any cookie is good any time you’re craving it. Do you live in my world, too? 🙂
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. They’re 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. 🙂
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Still craving Snickerdoodles? Here are some more recipes to keep you satisfied:
Brown Butter Salted Caramel Snickerdoodles by The Recipe Critic
Pumpkin Snickerdoodle Cookie Bars by A Kitchen Addiction
Pumpkin Pie Snickerdoodles by Mom on Timeout
Snickerdoodle Bars by Flavor the Moments
Snickerdoodle Cookies by Inspiration Kitchen
- 2¾ cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened
- ¾ cup brown sugar, packed (I used light)
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla
- 2 tablespoons brown sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon pumpkin pie spice
- ⅔ cup powdered sugar
- 2 - 2½ 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 - 2½ 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!