Pumpkin Pie Snickerdoodle Bars

There’s something truly magical about the combination of autumn flavors, and when I think of the perfect fall treat, Pumpkin Pie Snickerdoodle Bars instantly comes to mind. Picture this: the air is crisp, leaves are changing colors, and the smell of pumpkin spice is wafting through the kitchen. I remember the first time I made these bars; it was a lovely fall afternoon, and I wanted to create something that captured the essence of the season. As soon as I took a bite, I was transported to a cozy Thanksgiving gathering, surrounded by family and laughter.

The layers of cookie-like snickerdoodle goodness combined with creamy pumpkin filling are what make this dessert so special. It’s the perfect way to celebrate the flavors of fall and impress your friends and family. Whenever I make Pumpkin Pie Snickerdoodle Bars, they disappear faster than I can cut them into squares. They’re soft, flavorful, and an instant hit! Whether you’re hosting a holiday party or just craving something sweet, these bars will surely delight your taste buds.

So, grab your mixing bowls and let’s whip up a batch of these incredible bars that bring together the best flavors of fall in every bite!

Essential Ingredients for Pumpkin Pie Snickerdoodle Bars

The ingredients for Pumpkin Pie Snickerdoodle Bars are not only delicious but also come together harmoniously. The blend of spices, pumpkin, and sugar creates a flavor profile that’s quintessentially fall, while the combination of flours and butter gives it that irresistible texture. Each ingredient plays a crucial role in bringing the bars to life.

• 3 cups all-purpose flour: The foundation of our bars, providing structure and a soft texture.
• 2 tsp baking powder: Helps the bars rise, creating a fluffy and light finish.
• 1 tsp salt: Enhances all the flavors, balancing the sweetness.
• 2 cups packed light brown sugar: Adds moisture and a rich caramel flavor.
• 1 cup butter, at room temperature: Brings richness and a creamy mouthfeel to the bars.
• 2 large eggs: Essential for binding the ingredients together and adding richness.
• 1 Tbsp vanilla extract: Introduces a warm, aromatic flavor that complements the spices.
• 1 cup white sugar: Sweetens the snickerdoodle layer, providing a delightful contrast to the pumpkin.
• ½ cup butter, at room temperature: For the pumpkin pie filling, helping to create a smooth texture.
• 1 tsp pumpkin pie spice: A blend that encapsulates the essence of fall.
• 1 ½ cups canned pumpkin puree: The star of the show, providing moisture and that signature pumpkin flavor.
• 2 Tbsp sugar: Sweetens the filling just right.
• 2 Tbsp cinnamon: For that classic snickerdoodle flavor, sprinkled on top for extra sweetness.

Cooking Method for Pumpkin Pie Snickerdoodle Bars

Making Pumpkin Pie Snickerdoodle Bars is a delightful adventure in the kitchen that I can’t wait to share! With just a few steps, you’ll create a delicious dessert with a snickerdoodle base and a creamy pumpkin filling that will leave everyone craving more. Let’s dive into the how-to!

1. Preheat your oven to 350F. This is an important step to ensure that your bars bake evenly. While the oven is heating, take your 9×13 inch pan and lightly grease it. This will help prevent the bars from sticking later. Set it aside and let’s move on!
2. Now, let’s make the snickerdoodle layer. In a large bowl, combine 1 cup of butter, 2 cups of packed light brown sugar, 2 large eggs, and 1 Tbsp of vanilla extract. Beat these ingredients together until smooth and creamy. This is where the magic starts to happen, as the sugars and butter blend to create a rich base.
3. Next, add in 3 cups of all-purpose flour, 2 tsp of baking powder, and 1 tsp of salt. Stir until everything is well blended, and you have a thick, doughy mixture. You’ll want to use a spatula to scrape down the sides and ensure no flour is left unincorporated.
4. Spread the snickerdoodle mixture evenly into your prepared pan, pressing it down gently to create a nice flat layer. It’s important to get this base right as it will support the pumpkin filling.
5. Now onto the pumpkin pie filling! In a separate bowl, beat together ½ cup of butter and 1 cup of white sugar until light and fluffy. This will create a rich, buttery filling that pairs beautifully with the spices.
6. Add in 2 large eggs and 1 ½ cups of canned pumpkin puree to the mix, and stir until everything is well combined. The vibrant orange of the pumpkin will brighten up the mixture!
7. Now, let’s spice things up with 1 tsp of pumpkin pie spice. Stir this in, and you’ll instantly notice that warm, inviting aroma wafting from your bowl. This is the essence of fall!
8. Pour this creamy pumpkin filling over the snickerdoodle base, evening it out with a spatula. It should cover the whole layer beautifully.
9. In a small bowl, combine 2 Tbsp of sugar and 2 Tbsp of cinnamon. Sprinkle this mixture evenly over the top of the batter, adding a sweet and spicy crunch to each bite.
10. Now it’s time to bake! Place the pan in your preheated oven and bake for about 35 to 40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The anticipation will be nearly unbearable!
11. Once baked, remove the bars from the oven and let them cool completely in the pan. Patience is key here; waiting will allow the flavors to develop even more. Once cool, cut them into squares and store them in an airtight container to keep them fresh.

Things Worth Knowing

Variations to Try

If you’re feeling adventurous, there are endless ways to customize your Pumpkin Pie Snickerdoodle Bars. Here are some ideas to inspire your creativity!

• Nutty Additions: Add 1 cup of chopped nuts, such as pecans or walnuts, for a delightful crunch.
• Chocolate Chips: Mix in 1 cup of chocolate chips to bring a rich chocolate flavor that pairs well with pumpkin.
• Frosting: Top with a cream cheese frosting for an extra layer of sweetness and creaminess.
• Spice Variations: Experiment with different spices like cardamom or allspice to add depth to the flavor.
• Maple Drizzle: Drizzle some maple syrup on top before serving for an added touch of flavor that screams fall.
• Serve Warm: Enjoy the bars warm out of the oven with a scoop of vanilla ice cream for a decadent dessert experience.

How to Enjoy Pumpkin Pie Snickerdoodle Bars

Serving Pumpkin Pie Snickerdoodle Bars is as enjoyable as making them! Here are some fantastic ideas to elevate your serving experience:

• Perfect for Thanksgiving: These bars are a delightful dessert option for your Thanksgiving table, offering a unique twist on traditional pumpkin pie.
• Cozy Afternoon Snack: Pair these bars with a warm cup of coffee or tea for the perfect afternoon treat.
• Kid-Friendly Treat: Kids will love these bars, making them an excellent option for school events or family gatherings.
• Storage Tips: Store leftover bars in an airtight container at room temperature for up to three days.
• Freezing for Later: Freeze individual bars wrapped in plastic wrap for a quick dessert option later.
• Serve with Ice Cream: Serve warm bars with a scoop of vanilla ice cream for an indulgent dessert.

FAQ

Conclusion

The combination of soft, chewy snickerdoodle with creamy pumpkin filling makes this recipe truly special. I encourage you to try making these delicious Pumpkin Pie Snickerdoodle Bars and share them with your loved ones. They’re bound to become a favorite in your house, just as they are in mine!

Pumpkin Pie Snickerdoodle Bars

The ultimate fall treat awaits you! Pumpkin Pie Snickerdoodle Bars combine the best of both worlds with a chewy snickerdoodle base layered with creamy pumpkin filling. Perfect for Thanksgiving or any autumn day, these bars are easy to make and incredibly delicious!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 18 bars

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups packed light brown sugar
• 1 cup butter at room temperature
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup white sugar
• ½ cup butter at room temperature
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp pumpkin pie spice
• 2 large eggs
• 1½ cups canned pumpkin puree
• 2 Tbsp sugar
• 2 Tbsp cinnamon

Equipment

• 9×13-inch Cake Pan
• Kitchen-Aid Mixer
• Hand mixer

Method

 

1. Preheat your oven to 350F. This is an important step to ensure that your bars bake evenly. While the oven is heating, take your 9×13 inch pan and lightly grease it. This will help prevent the bars from sticking later. Set it aside and let’s move on!
2. Now, let’s make the snickerdoodle layer. In a large bowl, combine 1 cup of butter, 2 cups of packed light brown sugar, 2 large eggs, and 1 Tbsp of vanilla extract. Beat these ingredients together until smooth and creamy. This is where the magic starts to happen, as the sugars and butter blend to create a rich base.
3. Next, add in 3 cups of all-purpose flour, 2 tsp of baking powder, and 1 tsp of salt. Stir until everything is well blended, and you have a thick, doughy mixture. You’ll want to use a spatula to scrape down the sides and ensure no flour is left unincorporated.
4. Spread the snickerdoodle mixture evenly into your prepared pan, pressing it down gently to create a nice flat layer. It’s important to get this base right as it will support the pumpkin filling.
5. Now onto the pumpkin pie filling! In a separate bowl, beat together ½ cup of butter and 1 cup of white sugar until light and fluffy. This will create a rich, buttery filling that pairs beautifully with the spices.
6. Add in 2 large eggs and 1 ½ cups of canned pumpkin puree to the mix, and stir until everything is well combined. The vibrant orange of the pumpkin will brighten up the mixture!
7. Now, let’s spice things up with 1 tsp of pumpkin pie spice. Stir this in, and you’ll instantly notice that warm, inviting aroma wafting from your bowl. This is the essence of fall!
8. Pour this creamy pumpkin filling over the snickerdoodle base, evening it out with a spatula. It should cover the whole layer beautifully.
9. In a small bowl, combine 2 Tbsp of sugar and 2 Tbsp of cinnamon. Sprinkle this mixture evenly over the top of the batter, adding a sweet and spicy crunch to each bite.
10. Now it’s time to bake! Place the pan in your preheated oven and bake for about 35 to 40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The anticipation will be nearly unbearable!
11. Once baked, remove the bars from the oven and let them cool completely in the pan. Patience is key here; waiting will allow the flavors to develop even more. Once cool, cut them into squares and store them in an airtight container to keep them fresh.

Notes

• Using Pureed Pumpkin: Make sure to use a can of pureed pumpkin and NOT pumpkin pie filling for the best flavor and texture.
• Make Your Own Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can easily make your own with 1/2 tsp of cinnamon, 1/4 tsp of ginger, 1/4 tsp of nutmeg, and 1/4 tsp of allspice.
• Make Ahead: You can make the bars a day or two in advance and store them in an airtight container. I recommend not cutting them into bars until you are ready to serve them.
• Freezing: Can these bars be frozen? Yes! Just let them cool completely, wrap them in plastic wrap and aluminum foil, and freeze. Thaw for a few hours before serving.
• Extra Cinnamon Sugar: Sometimes I sprinkle the cookie layer with extra cinnamon sugar for an added touch of sweetness.
• Bar Sizes: You can cut the bars as large or as small as you want. I suggest cutting them into 18 bars for perfect portions!

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