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Cozy Pumpkin Snickerdoodle Cookie Bars: Easy Fall Dessert

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These pumpkin snickerdoodle cookie bars are the fall dessert you didn’t know you needed. Soft, chewy, with that signature snickerdoodle tang from the cream of tartar, plus warm pumpkin spice in every bite.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (245g) pumpkin purée (100% pure, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup (50g) granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin purée, room temperature egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. The mixture may look slightly curdled—this is normal.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon for at least 20 seconds to ensure even distribution.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of flour remain.
  6. Transfer the batter to the prepared pan. It will be thick and slightly sticky. Use a rubber spatula to spread it evenly into all corners. If too sticky, lightly dampen the spatula with water.
  7. In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon cinnamon for the topping. Sprinkle evenly over the batter.
  8. Bake for 22-26 minutes, or until the edges are set and lightly golden. The center will still look slightly soft and puffy. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  9. Let the bars cool in the pan on a cooling rack for at least 30 minutes. Then use the parchment paper handles to lift the entire block of bars out onto the cooling rack. Cool completely before cutting.
  10. Once completely cool, use a sharp knife to cut into squares. Cut 12 large bars or 24 smaller ones.

Notes

Don’t overmix the batter to avoid tough bars. Use room temperature ingredients for best texture. Measure flour correctly by spooning and leveling. Check for doneness carefully—bars should look slightly underdone in the center. Cool completely before cutting to prevent crumbling. These bars taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle cookie bars, fall dessert, pumpkin bars, snickerdoodle bars, easy pumpkin recipe

Find it online: https://siennaspoon.com/cozy-pumpkin-snickerdoodle-cookie-bars-easy-fall-dessert/