Pumpkin Snickerdoodle Bars – Easy, Cozy Fall Treat
Soft, spiced pumpkin snickerdoodle bars topped with a sweet cinnamon-sugar crust, perfect for fall gatherings or an easy dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup canned pumpkin puree
2 large eggs
½ cup granulated sugar
¼ cup packed brown sugar
⅓ cup vegetable oil
2½ cups all-purpose flour
1½ tsp pumpkin pie spice (or cinnamon blend)
1 tsp cream of tartar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Topping:
¼ cup granulated sugar
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350 °F (175 °C). Grease or line a 9×13 pan.
2. In a mixer, beat together sugar, brown sugar, and oil. Add eggs, pumpkin puree, and vanilla (optional) until combined.
3. Whisk flour, pie spice, cream of tartar, baking powder, baking soda, and salt in a separate bowl.
4. Combine wet and dry ingredients, stirring until the dough comes together.
5. Press batter evenly into prepared pan. Mix topping sugar and cinnamon, then sprinkle it generously over the dough.
6. Bake for 20–25 minutes, until edges are set but the center remains slightly soft—don’t overbake.
7. Cool completely before slicing into bars.
Notes
For best flavor, let bars rest overnight before serving.
You can swap pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger if needed.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Find it online: https://cookingwithramsay.com/pumpkin-snickerdoodle-bars-recipe/