Pumpkin Snickerdoodle Cookie Bars Recipe

I turned snickerdoodle cookie dough into bars and frosted them with Pumpkin Buttercream Frosting to present a fresh take on pumpkin dessert structure.

I kept meaning to make something a little different for Fall Baking and these Pumpkin Snickerdoodle Cookie Bars happened by accident, which is how I like it most. I folded pumpkin puree into the batter so the bars feel moist but not cakey, then topped them with a fluffy Pumpkin Buttercream that gets this bright tang from a bit of cream cheese.

They’re a little messy, totally unapologetic, and somehow both nostalgic and new at once. You’ll want to taste-test more than once, trust me, I definitely did, and no one will blame you.

Ingredients

• Pumpkin puree adds moisture, fiber and vitamin A, it’s slightly sweet and earthy, low fat.
• Flour brings structure and carbs, very little protein or fiber, neutral flavor.
• Butter makes cookies rich and tender, high fat, adds buttery flavor and calories.
• Sugars sweeten, boost browning, mostly empty carbs, raises tenderness and shelf life slightly.
• Cream cheese in frosting gives tang, creaminess, some protein, higher fat, balances sweetness.
• Eggs bind and lift, add protein and moisture, help with browning and richness.
• Cinnamon adds warm spice and aroma, tiny antioxidants, no calories, boosts perceived sweetness.

Ingredient Quantities

• For the cookie bars:
• 2 3/4 cups (345 g) all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1 cup (226 g) unsalted butter, softened (about 2 sticks)
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs
• 1/2 cup (120 g) pumpkin puree (use plain pumpkin puree, not pumpkin pie filling)
• 1 tsp vanilla extract
• Cinnamon sugar topping:
• 3 tbsp granulated sugar
• 2 tsp ground cinnamon
• For the pumpkin buttercream frosting:
• 1/2 cup (113 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, softened
• 3 cups (360 g) powdered sugar, sifted
• 1/3 cup (80 g) pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 to 2 tbsp heavy cream or milk, to thin if needed

How to Make this

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray or butter the sides so the bars lift out easy later.

2. Whisk together 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon in a bowl and set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

4. Add the 2 large eggs one at a time, beating after each, then mix in 1/2 cup plain pumpkin puree (not pumpkin pie filling) and 1 tsp vanilla until combined. Don’t panic if it looks a little loose, that’s okay.

5. Add the dry ingredients to the wet and fold/mix just until no streaks of flour remain, avoid overmixing or the bars will get tough.

6. Press the dough evenly into the prepared pan using your hands or an offset spatula. Mix 3 tbsp granulated sugar with 2 tsp ground cinnamon and sprinkle that cinnamon sugar evenly over the top.

7. Bake about 18 to 22 minutes, or until edges are set and a toothpick in the center comes out with a few moist crumbs. Let the pan cool on a rack until completely cool, this is important so the frosting doesn’t melt.

8. For the pumpkin buttercream beat 1/2 cup softened unsalted butter and 4 oz softened cream cheese until smooth, then gradually add 3 cups sifted powdered sugar. Beat in 1/3 cup pumpkin puree, 1 tsp vanilla, 1/2 tsp cinnamon and a pinch of salt. If it’s too stiff add 1 to 2 tbsp heavy cream or milk to reach a spreadable consistency.

9. Spread the frosting over the cooled bars with an offset spatula, smooth the top and for neat slices chill the pan 20 to 30 minutes so the frosting firms up.

10. Cut into bars with a sharp knife (wipe or warm the blade between cuts for cleaner edges). Store in an airtight container in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. 9×13 inch baking pan, parchment paper and nonstick spray or butter to grease the sides
2. Large and medium mixing bowls
3. Electric hand mixer or a whisk if you wanna do it by hand
4. Measuring cups and spoons plus a kitchen scale for accuracy (optional)
5. Rubber spatula for folding and an offset spatula to press the dough and spread the frosting
6. Sifter or fine mesh sieve for the powdered sugar
7. Cooling rack so the bars cool completely
8. Toothpick to test doneness and a sharp knife (wipe the blade between cuts for cleaner slices)

FAQ

Pumpkin Snickerdoodle Cookie Bars Recipe Substitutions and Variations

• All purpose flour: swap with a 1 to 1 gluten free flour blend (look for one with xanthan gum included) for a gluten free bar, or use whole wheat pastry flour 1:1 if you dont mind a slightly nuttier, denser bite.
• Unsalted butter: you can use salted butter instead, just cut the recipe salt to about 1/4 tsp; or use solid coconut oil 1:1 (chill it so the dough firms up) for a subtle coconut note.
• Eggs: replace each egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for vegan/egg-free bars, or use 1/4 cup applesauce per egg for a softer, cakier texture.
• Pumpkin puree: swap with equal parts canned sweet potato or mashed butternut squash 1:1, they give nearly the same moisture and bake behavior though flavor’ll be a bit different.

Pro Tips

1) Measure flour by weight or spoon it into the cup then level off with a knife. Packed flour makes the bars dense, so if the dough feels heavy add a tablespoon or two of pumpkin or milk to loosen it up. Its an easy save.

2) When you mix the wet and dry ingredients stop as soon as the streaks are gone, overmixing = tough bars. Also beat the butter and sugars until light and fluffy and scrape the bowl a couple times so the texture stays airy.

3) Let the pan cool completely before you frost, seriously dont rush this or the frosting will melt and slide. If you need to slice neatly chill the frosted bars for 20 to 30 minutes then run a sharp knife under hot water, dry it and cut, wiping the blade between cuts.

4) For the frosting make sure butter and cream cheese are the same softness so it whips smooth, and sift the powdered sugar to avoid lumps. If the frosting is too soft chill it 10 minutes then rewhip, if its too stiff add one tablespoon of cream at a time. A tiny pinch of salt helps cut the sweetness.