Pumpkin Snickerdoodle Bars (35-Minutes!)

Name: Pumpkin Snickerdoodle Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup unsalted butter (softened); 1/2 cup pumpkin puree; 2 cups brown sugar (packed); 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 2 eggs (room temperature); 1 1/2 teaspoons baking powder; 2 2/3 cups all purpose flour; 1/4 cup granulated sugar; 2 teaspoons ground cinnamon

Recipe Video Print

Baking these Pumpkin Snickerdoodle Bars is one of my favorite fall treats to make, and the best part is they are ready in just 35 minutes. The soft pumpkin base paired with the classic snickerdoodle cinnamon-sugar topping has a flavor you do not want to miss this season. I love making these for Thanksgiving and during the Christmas holidays.

Pumpkin patches are one of the most fun activities to do with the kids. Even though we have not gone this year yet, I have been finding the most beautiful pumpkins at my local market to make all the recipes I have been sharing lately, like my pumpkin pie dip, these roasted pumpkin seeds I can’t waste those precious seeds, and our family favorite chocolate chip pumpkin bread that we love to enjoy in the mornings with a glass of milk. Today, I am keeping the pumpkin tradition going by sharing these Pumpkin Snickerdoodle Bars, packed with all the delicious fall flavors we love.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More pumpkin recipes:

If you are a pumpkin and snickerdoodle fan, you already know these are also called pumpkin snickerdoodle blondies. I can easily guess that if you bake a batch tonight, they will be gone by tomorrow. Ha! With only about 15 minutes of prep time and just 20 minutes in the oven, you will have a warm pan of pumpkin bars ready to enjoy before you know it. Don’t you love when a recipe comes together that easily? Well, let me show you how I make these, and be sure to explore more of seasonal sweet and savory recipes on my blog.

Why you will love this recipe

Soft and chewy just the way we like it: These pumpkin bars come out tender and moist, filled with cinnamon and nutmeg. The pumpkin keeps them rich and comforting, just like a classic fall dessert should be.
Quick to make on a busy day: I love that I can mix everything in one bowl and have these ready in about half an hour. My kids usually help sprinkle the cinnamon sugar on top, and that part always makes baking fun and easy.
Always a favorite at family get-togethers: When I make these for fall gatherings, they are gone fast. Everyone enjoys the soft texture and warm pumpkin flavor, and I end up sharing the recipe more than I planned.
Perfect little pumpkin treat for any day: Sometimes I bake these bars on a weekend morning or after dinner when we want something sweet. Easy-peasy!

What you will need

overhead shot sugar butter flour pumpkin in bowls on a table

Pumpkin and spices: I use real homemade pumpkin puree with a touch of vanilla and warm spices like cinnamon and nutmeg to give these bars a true fall taste.
Wet ingredients: I melt the butter and make sure my eggs are at room temperature so the batter mixes smoothly.
Sugar: I love using brown sugar because it adds a deeper sweetness and a hint of caramel flavor.
Dry ingredients: I mix flour with baking powder and a little salt to keep the texture light and balanced.
Topping: I sprinkle a mix of cinnamon and sugar on top before baking.

How to make

1. Preheat and mix: I start by preheating the oven to 350 degrees F and lightly greasing my baking pan. While the oven warms up, I mix the butter and sugar in a large bowl until creamy, then add the pumpkin to blend everything together smoothly.

2. Combine the wet ingredients: I add the eggs, vanilla extract, salt, nutmeg, and cinnamon to the bowl. Then I stir everything together with a wooden spoon until the mixture looks smooth.

photo collage of steps how to make pumpkin snickerdoodle bars

3. Add the dry ingredients: I slowly add the flour and baking powder, a little at a time, and stir until everything is just combined. Then I spread the pumpkin cookie dough evenly into the prepared baking pan.

4. Make the topping and bake: I whisk the cinnamon and sugar together in a small bowl, then sprinkle the mixture evenly over the pumpkin dough. After that, I bake it at 350 degrees F for about 20 minutes, until a toothpick in the center comes out with a few moist crumbs, making sure not to overbake.

5. Cool and serve: I let the pumpkin snickerdoodle bars cool completely in the pan before cutting them.

Expert tip

Cream the butter and sugar properly

Before I add the pumpkin, I make sure to beat the butter and sugar until it looks pale and fluffy, almost like whipped frosting. That texture means air has been worked into the mixture, which helps the bars rise evenly and stay soft instead of heavy. It also blends the sugar perfectly so the sweetness tastes smooth and balanced in every piece.

More tips to consider:

I like to use a boxed cake mix when I want to bake faster. I just stir in the pumpkin puree and pumpkin pie spice and skip the oil to keep the texture soft.
These bars bake up a little more like cake, so when I want a chewier texture, I leave out the white from one egg and use just the yolk. It gives them a richer and denser texture.
I always let my butter sit at room temperature instead of melting it. This helps the bars bake up lighter and fluffier.
I start checking the bars about 5 minutes before the timer ends. This keeps them soft in the center and stops them from drying out.
You can use parchment paper instead of non-stick spray to keep your cookie bars from sticking.

Recipe variations and add-ins:

Morning favorite: I mix in 1/2 cup of quick oats for a heartier texture. They come out soft inside and slightly chewy, perfect for breakfast or a snack for the kids.
Crunchy topper: I sprinkle a crumble made with 1/4 cup brown sugar, 2 tablespoons flour, and 2 tablespoons butter over the top. The sweet layer bakes into a crunchy golden crust.
Fall treat: I add 1/2 cup of diced apples coated in cinnamon. They stay tender while baking and bring a fruity note to the recipe.
Light and toasty: I fold in 1/4 cup of shredded coconut to the batter. The coconut toasts gently in the oven and adds a tropical taste.
Sweet and tart: I mix in dried cranberries for a fruity variation. They provide a touch of tartness that balances the sweetness and make the bars perfect for fall. My favorite so far!

Serving suggestions:

After baking these pumpkin snickerdoodle bars, I love to dress them up a little before serving. A soft swirl of homemade whipped cream on top makes them taste just like pumpkin pie, and my kids always want to add their own. When we have guests, I serve them with a scoop of vanilla ice cream, a classic combo!

For a touch of fruit, I spoon over a bit of my strawberry sauce, which adds a nice balance of sweet and tangy. During the holidays, I make a batch of my caramel sauce or chocolate whipped cream to go with these bars. They always bring such a nice finish to a big family meal, especially after a oven roasted turkey breast weekday dinner or a Thanksgiving get-together.

How to store leftovers:

Store: I keep leftover pumpkin snickerdoodle bars in an airtight container or wrap them in aluminum foil. They stay fresh for several days in the fridge.
Freeze: They keep well for up to 3 months and taste just as good when thawed.
Thaw: I move the frozen bars to the fridge the night before serving.
Reheat: I usually enjoy them cold, but when I want them warm, I heat one in the microwave for about 30 to 60 seconds

a serving plate with pumpkin snickerdoodle bars

Frequently asked questions

How do I keep the bars from drying out?

I always check on them a few minutes before the baking time ends because every oven bakes a little differently. When the center looks set but still a bit soft, I take them out. As they cool, they finish baking gently and stay moist and chewy, just the way my family likes them.

What is the best way to cut these bars cleanly?

I let the bars cool completely before slicing because that helps them stay neat and intact. I use a sharp knife and wipe it clean after each cut so the edges look smooth. It makes them look nice when I pack a few to share or bring to a family dinner.

Why do my bars sometimes bake unevenly?

That can happen when the batter is spread thicker on one side of the pan. I always take a minute to smooth it out with a spatula before baking so it rises evenly. It helps the bars bake soft all the way through, with no dry edges.

stack of pumpkin snickerdoodle bars with a bite taken of the top one

More pumpkin recipes:

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