Go Back

Pumpkin Snickerdoodle Bars

Pumpkin snickerdoodle bars with a chewy pumpkin interior and a caramelized cinnamon-sugar crust. Baked in a 9x13 pan and finished with a generous cinnamon sugar topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp cream of tartar
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, melted and slightly cooled
  • 1.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 2 eggs
  • 2 tsp vanilla extract
Cinnamon sugar top
  • 3 tbsp granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp cream of tartar

Equipment

  • 1 sheet pan

Method
 

Prepare and mix
  1. Preheat the oven to 350F and grease a 9x13 pan so the bars release cleanly after baking.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, cream of tartar, nutmeg, and salt until evenly combined.
  3. Whisk melted butter and granulated sugar until smooth, then stir in blotted pumpkin puree, eggs, and vanilla extract.
  4. Fold in the flour mixture until just combined, then spread the batter evenly in the prepared pan.
Top and bake
  1. Mix the cinnamon sugar top ingredients (granulated sugar, cinnamon, and cream of tartar).
  2. Sprinkle the cinnamon sugar topping generously over the entire surface so it forms a caramelized crust as it bakes.
  3. Bake for 25-30 minutes at 350F until the bars are just set; avoid overbaking to keep a chewy texture.
  4. Cool completely before cutting so the centers finish setting and the bars slice cleanly.

Notes

For the best chewy texture, bake only until the bars are just set—start checking at 25 minutes. Cool completely before slicing for clean edges; store airtight in the refrigerator up to 4 days. Freeze up to 2 months (thaw overnight in the fridge). For a dairy-free swap, use a 1:1 plant-butter substitute for the melted butter.