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Soft Baked Pumpkin Spice Snickerdoodle Cookie Bars

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Thick, soft, pumpkin-spiced snickerdoodle bars with a signature cinnamon-sugar crust and a tender texture. Easy to make without a mixer, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (60ml) neutral oil (vegetable or canola)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the cinnamon-sugar topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping. Set aside.
  3. In a large bowl, whisk together the melted butter, neutral oil, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract. Whisk until combined and glossy.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
  6. Transfer the batter to the prepared pan and spread evenly with a spatula (wet the spatula slightly if the batter sticks).
  7. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
  8. Bake for 22-26 minutes, until the edges are set and lightly golden, and the center is puffed but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Let the bars cool in the pan on a wire rack for at least 30 minutes. Then use the parchment overhang to lift them out and transfer to the rack to cool completely.
  10. For cleaner slices, chill the bars in the fridge for 15 minutes before cutting. Use a sharp knife and wipe it clean between cuts.

Notes

Do not overmix the batter. Use room temperature ingredients. Cream of tartar is essential for the snickerdoodle tang. Let bars cool completely before slicing for clean edges. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter or coconut oil. Add mix-ins like white chocolate chips, pecans, or dried cranberries if desired.

Nutrition

Keywords: pumpkin snickerdoodle bars, soft pumpkin bars, snickerdoodle cookie bars, fall dessert, pumpkin spice bars, easy pumpkin bars

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