Pumpkin Snickerdoodle Cookie Bars Recipe

Name: Pumpkin Snickerdoodle Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BARS:; 1 stick Butter, Softened; 3/4 cups Brown And White Sugar, Mixed; 1/2 cups Pumpkin Puree; 1 Egg; 1 teaspoon Vanilla Extract; 2-1/2 cups All-purpose Flour; 3/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/4 teaspoons Cinnamon; 3/4 cups White Chocolate Chips; FOR THE SPICED SUGAR MIXTURE:; 1/4 cups Brown And White Sugar, Mixed; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons All Spice

Servings: persons

FOR THE BARS:
1 stick Butter, Softened
3/4 cups Brown And White Sugar, Mixed
1/2 cups Pumpkin Puree
1 Egg
1 teaspoon Vanilla Extract
2-1/2 cups All-purpose Flour
3/4 teaspoons Baking Powder
1/4 teaspoons Salt
1/4 teaspoons Cinnamon
3/4 cups White Chocolate Chips
FOR THE SPICED SUGAR MIXTURE:
1/4 cups Brown And White Sugar, Mixed
1/2 teaspoons Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons All Spice

1
1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in the white chocolate chips last.
3
3. Preheat oven to 375u00b0F. Line a 9x9 pan with parchment paper (or spray with nonstick spray). Mix spices and sugar ingredients in a small bowl for the spiced sugar mixture.
4
4. Press 1/2 of the dough into the pan (I used a Ziploc on my hand to press it down)> Pour half of the spiced sugar mixture on the top. Add the remaining dough and top with the rest of the sugar and spice mix.
5
6. Bake at 375u00b0F for 23-25 minutes.

795

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE BARS:, 1 stick Butter, Softened, 3/4 cups Brown And White Sugar, Mixed, 1/2 cups Pumpkin Puree, and more.

Yes, Pumpkin Snickerdoodle Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Snickerdoodle Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions