I bake soft and chewy bars flavored with pumpkin and warm spices, topped with a cinnamon-sugar crust. They’re an easy twist on classic snickerdoodles with all the cozy flavors of fall.

Easy Pumpkin Snickerdoodle Bars

Why You’ll Love This Recipe

I love how the bars come out moist and tender, thanks to the pumpkin purée.
The cinnamon-sugar topping gives them that signature snickerdoodle crunch.
They’re easier than cookies — no rolling dough, just bake and slice.
The flavors get even better the next day.
They’re a crowd-pleaser for parties, potlucks, or cozy snacks at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bars

all-purpose flour
baking powder
salt
ground cinnamon
ground nutmeg
unsalted butter, softened
brown sugar
granulated sugar
pumpkin purée (not pumpkin pie filling)
egg
vanilla extract

For the topping

granulated sugar
ground cinnamon

Directions

Preheat oven to 175°C (350°F). Grease or line a 9×13-inch baking pan with parchment.
In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
Mix in pumpkin purée, egg, and vanilla until smooth.
Stir in dry ingredients until just combined.
Spread batter evenly in the prepared pan.
Mix cinnamon and sugar topping, then sprinkle evenly over batter.
Bake 25–30 minutes, or until a toothpick comes out clean from the center.
Cool completely in the pan before slicing into bars.

Servings and timing

Makes about 16 bars
Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling: 20 minutes
Total time: about 1 hour 10 minutes

Variations

I sometimes swirl cream cheese into the batter for extra richness.
White chocolate chips or butterscotch chips in the batter add sweetness.
Chopped pecans or walnuts give the bars a nutty crunch.
A caramel drizzle over the top makes them extra indulgent.
Mini versions can be baked in a muffin tin for portable bites.

Storage/reheating

I store bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
They freeze well — I wrap them individually and thaw at room temperature.
To reheat, I microwave a bar for 8–10 seconds for a warm, just-baked taste.

FAQs

Do these taste more like cookies or cake?

They’re soft and chewy like a cookie, but baked in bar form for ease.

Can I use pumpkin pie filling instead of purée?

I don’t recommend it, since pie filling has added sugar and spices.

How do I keep the bars from being too cakey?

I blot excess liquid from the pumpkin purée with paper towels before adding it to the batter.

Can I double the recipe?

Yes, I bake it in a larger sheet pan or two 9×13 pans if I need more.

Can I add a frosting?

Absolutely — cream cheese frosting pairs wonderfully with the cinnamon-sugar topping.

Easy Pumpkin Snickerdoodle Bars

Conclusion

I find these Easy Pumpkin Snickerdoodle Bars to be one of the simplest and tastiest fall desserts I make. They’ve got the cozy flavor of pumpkin spice, the sweetness of snickerdoodles, and the ease of a bar cookie. They’re perfect for sharing — though I usually keep a few for myself

Easy Pumpkin Snickerdoodle Bars

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/reheating

FAQs

Do these taste more like cookies or cake?

Can I use pumpkin pie filling instead of purée?

How do I keep the bars from being too cakey?

Can I double the recipe?

Can I add a frosting?

Conclusion