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Pumpkin Snickerdoodle Bars

Pumpkin snickerdoodle bars with a cinnamon sugar crust and a soft, chewy pumpkin interior. Baked until just set at 350°F, then cooled completely for clean slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2 cup all-purpose flour
baking powder
  • 1 tsp baking powder
baking soda
  • 0.5 tsp baking soda
cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon for the cinnamon sugar top
cream of tartar
  • 0.5 tsp cream of tartar
  • 0.25 tsp cream of tartar for the cinnamon sugar top
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.5 tsp salt
unsalted butter
  • 1 cup unsalted butter, melted and slightly cooled
granulated sugar
  • 1.5 cup granulated sugar
  • 3 tbsp granulated sugar for the cinnamon sugar top
pumpkin puree
  • 0.33 cup pumpkin puree (blotted dry)
eggs
  • 2 eggs
vanilla extract
  • 2 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Keep the pan ready so the batter can be spread right after mixing.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, cream of tartar, nutmeg, and salt.
  2. Whisk until the spices and leaveners are evenly distributed.
Make the wet mixture
  1. Whisk the melted unsalted butter and granulated sugar together.
  2. Add the blotted pumpkin puree, then whisk in the eggs and vanilla extract until smooth.
Combine and spread
  1. Fold the flour mixture into the wet mixture until just combined.
  2. Spread the batter evenly in the greased 9x13 pan.
Add cinnamon sugar topping
  1. Mix the cinnamon sugar topping: granulated sugar, cinnamon, and cream of tartar.
  2. Sprinkle the cinnamon sugar topping generously over the entire surface.
Bake and cool
  1. Bake at 350°F for 25–30 minutes until just set.
  2. Do not overbake so the bars stay chewy.
  3. Cool completely before cutting for clean slices.

Notes

Pro tip: blot the pumpkin puree well so the bars set with a tender, chewy center instead of turning cakier. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months (wrap individual bars). For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend and keep the rest the same.