Combine pumpkin and snickerdoodle cookies to make these delicious pumpkin snickerdoodle bars! They are soft, chewy and full of fall flavor. I love making these bars on a crisp autumn day and sharing them with friends!

pumpkin snickerdoodle bar on top of more bars by white pumpkin.

My recipe for snickerdoodle bars is one of the more popular treat on my website. With fall approaching, I thought it would be the perfect opportunity to do a pumpkin variation of the much loved recipe! These cookie bars are buttery like blondies, but soft and chewy like snickerdoodle cookies. Plus, they are so easy to make!

Why You’ll Love This Recipe

  • Quick to prep. No need to individually scoop and roll the dough like you would for cookies. Just bake and slice!
  • Cozy fall flavors. The pumpkin spice and cinnamon sugar will instantly put you in the fall mood. You may also like my recipe for gingerdoodle cookies.
  • Perfect for sharing. Bake up a batch of these cookie bars and bring them to your next gathering with friends and family!

Ingredient Notes

bowls of ingredients to make pumpkin snickerdoodle bars.
  • Pumpkin purée: Use 100% pure pumpkin purée (not pumpkin pie filling). Libby’s is my favorite!
  • Pumpkin pie spice: Use store-bought or make your own. Check that the spices are fresh for the best flavor.
  • Cinnamon: You will also need cinnamon, which is whisked with sugar and sprinkled on top of the dough before baking.
  • Cream of tartar: For that tangy snickerdoodle taste, add cream of tartar to the dry ingredients. It’s easy to find at your local grocery store.
  • Butter: Use unsalted butter that is softened to room temperature. (Salt is added separately to activate the baking soda.)
  • Brown sugar: Packed light brown sugar complements the spices and creates a chewy texture. In a pinch, dark brown may also be used.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some mix-ins. Stir in 1 cup roughly chopped nuts or chocolate chips.

Frost the bars with cream cheese frosting. Other options include caramel frosting and vanilla buttercream.

Drizzle a glaze on top. Whisk together 1 cup confectioners’ sugar and 1-2 Tablespoons cream or milk. Spoon the glaze over the cooled cookie bars.

Halve the recipe and bake it in an 8×8 baking pan. Use just the egg yolk and decrease baking time to 18 to 20 minutes.

How to Make Pumpkin Snickerdoodle Bars

photo collage demonstrating how to make pumpkin snickerdoodle bars in a mixing bowl.
  1. Whisk together the dry ingredients: flour, pumpkin pie spice, cream of tartar, baking soda and salt. Set aside.
  2. Beat the butter, sugar and brown sugar until light and fluffy.
  3. Add pumpkin purée, egg and vanilla, then mix until combined.
  4. Add dry ingredients to wet ingredients and mix just until combined.
photo collage demonstrating how to make pumpkin snickerdoodle bars in a 9x13 pan with cinnamon sugar sprinkled on top.
  1. Transfer dough to 9×13 baking pan. Sprinkle cinnamon sugar on top.
  2. Bake at 350 F for 20 to 25 minutes. Cool completely before cutting.

Expert Tips

Weigh your ingredients with a kitchen scale. This is more accurate than using measuring cups. Alternatively, measure your flour correctly by spooning it into a measuring cup and leveling it with a knife.

Use room temperature ingredients. They are easier to mix and create a smoother, more consistent batter. As a result, your bars will be a better texture!

Don’t over bake the bars. They are done when the edges are set, but the center is still soft. This will yields a soft, chewy texture. Remember, the bars will continue baking after they are taken out of the over.

stack of three pumpkin snickerdoodle bars in front of mini white pumpkin.

Make Ahead and Storage Tips

Store in an airtight container at room temperature for up to 5 days.

Freeze for up to 3 months. After the bars have cooled, wrap them in plastic wrap and store in an airtight container in the freezer. When ready to eat, defrost in the refrigerator before bringing to room temperature.

Make ahead the cookie bars and serve them the next day. This is one of those recipes that tastes better the day after it’s baked! Alternatively, you can make the dough and store it in the refrigerator for up to 48 hours. Bring it to room temperature before spreading in the pan and baking.

Recipe FAQ

Why are my pumpkin cookie bars dry?

Most likely they were over-baked. Check your oven temperature and be sure to take the bars out of the oven as soon as the edges are starting to get firm. It’s also possible the flour was mis-measured. Use a scale for accurate measuring.

Can I make this recipe without cream of tartar?

Yes, but the tangy snickerdoodle taste won’t be as apparent. If you’re okay with that, then simply omit it from the recipe.

Can I use this recipe to make cookies?

No, there needs to be more flour so the cookies don’t spread. Instead, try my pumpkin snickerdoodle cookie recipe.

pumpkin snickerdoodle bars cut into squares on parchment paper.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

pumpkin snickerdoodle bar on top of more bars by white pumpkin.

Get the Recipe: Pumpkin Snickerdoodle Bars

Treat yourself to these easy pumpkin snickerdoodle bars this fall. The recipe blends pumpkin spice with snickerdoodle cookies for a delicious seasonal treat!
5 (9 ratings)


Cookie Bars

  • 2 ½ cups (312 g) all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g or 2 sticks) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 1 cup (226 g) pure pumpkin purée
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract

Cinnamon Sugar Topping

  • 3 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350° F. Grease and flour (or line with parchment paper) a 9×13 baking pan. Set aside.
  • In a large bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add pumpkin purée, egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as necessary.
  • Add flour mixture and mix just until combined.
  • Transfer dough to prepared baking pan and press down firmly. In a small bowl, whisk together sugar and cinnamon for the topping. Sprinkle evenly over the dough. It helps to sprinkle from at least a foot above the pan so the cinnamon sugar is dispersed evenly.
  • Bake snickerdoodle bars at 350° F for 20 to 25 minutes (don’t over bake). The bars are done when the edges are set and the center is soft. Cool completely before cutting and serving.


Pumpkin pie spice: Use either store-bought or make your own. Whisk together 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon allspice or ground cloves.
Store in an airtight container at room temperature for up to 5 days.
Freeze bars after they have cooled completely. Wrap in plastic wrap and store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.
Serving: 1bar, Calories: 179kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 27mg, Sodium: 160mg, Potassium: 80mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1836IU, Vitamin C: 0.5mg, Calcium: 14mg, Iron: 1mg

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