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Pumpkin Snickerdoodle Bars

Pumpkin snickerdoodle bars with a cinnamon-sugar crust and a soft, chewy pumpkin interior baked in a 9x13 pan. The topping caramelizes lightly as the bars set at 350°F for a tender bite every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F, then grease a 9x13 pan to prevent sticking.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, cream of tartar, nutmeg, and salt until evenly combined and no dry streaks remain (dry, uniform look).
  3. Whisk melted and slightly cooled butter with granulated sugar until glossy and smooth (thick, pourable batter).
  4. Whisk in blotted-dry pumpkin puree, then whisk in eggs and vanilla extract until the mixture looks cohesive.
  5. Fold the flour mixture into the wet ingredients until just combined, then spread the batter evenly in the greased pan (no visible flour pockets).
Top and bake
  1. Mix the cinnamon sugar top, then sprinkle it generously over the entire surface for even coverage (dry, speckled top).
  2. Bake for 25-30 minutes at 350°F until the bars are just set in the center—do not overbake for a chewy texture (lightly golden edges, soft center).
Cool and cut
  1. Cool completely before cutting so the bars firm up and clean slices form (set, room-temperature texture).

Notes

Pro tip: blot the pumpkin puree dry to keep the bars chewy instead of cakey. Store in an airtight container in the fridge for up to 4 days; freeze baked bars up to 2 months (thaw in the fridge overnight). For a lower-sugar swap, substitute granulated sugar with a 1:1 baking blend designed for replacement, keeping the cinnamon-sugar topping the same for crusty caramelization.