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Irresistible Pumpkin Snickerdoodle Bars You Need to Try

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Learn how to make delicious Pumpkin Snickerdoodle Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (or coconut oil for a dairy-free option)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (homemade or canned, but pure pumpkin, not pumpkin pie filling)
  • 2 tablespoons sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

When I first started making these bars, I didn’t fuss too much with substitutions — Mama Lu always said, “Work with what you got, and make it yours.” But I’ve found that swapping out the butter for coconut oil gives these bars a lovely subtle richness that pairs beautifully with the pumpkin. If you prefer a little less sugar, you can cut back to ¾ cup and still have plenty of sweetness, especially with that cinnamon-sugar topping.

Instructions

  1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang to lift the bars out easily.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This blend of spices is where the magic begins — I like to close my eyes and imagine Mama Lu’s kitchen, where these scents were always in the air.
  3. In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is like setting the foundation — you want that fluffy texture to carry your bars.
  4. Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Beat until fully combined and smooth. The pumpkin adds moisture and that signature fall flavor, much like the blackberry jam Mama Lu would spread thick on fresh cornbread.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Resist the urge to overmix here — the bars will be tender and soft when you stop as soon as the flour disappears.
  6. Spread the batter evenly into your prepared baking pan. Smooth the top gently with a spatula or the back of a spoon, just like I remember Mama Lu smoothing batter into her cast iron skillet.
  7. In a small bowl, mix together the topping sugar and cinnamon. Sprinkle this evenly over the top of the batter. This step is where the snickerdoodle’s signature cinnamon-sugar crust begins to form — I always imagine that little sprinkle as a kiss from home.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The edges should be lightly golden and the top slightly crackled.
  9. Allow the bars to cool completely in the pan before lifting out with the parchment paper. Cooling lets the flavors settle and the texture become just right — soft but sturdy enough to cut.
  10. Cut into 12 squares and serve. I often find these bars taste even better the next day, once the flavors have fully melded — a little patience goes a long way, just like waiting for Mama Lu’s Sunday pot roast.

Find it online: https://claracooking.com/pumpkin-snickerdoodle-bars/