Name: Pumpkin Snickerdoodle Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3/4 cup salted butter, softened; 1 1/4 cup granulated sugar; 1/2 cup light brown sugar; 3 large eggs; 1 cup pumpkin puree; 1 tsp vanilla extract; 2 1/3 cups all-purpose flour; 1 1/4 tsp baking powder; 1 tsp pumpkin pie spice; pinch of sea salt; 1 tbsp granulated sugar; 1 tbsp ground cinnamon; 1 cup powdered sugar; 2 – 3 tbsp heavy cream or milk

How to Make Pumpkin Snickerdoodle Bars:

Let’s get started on these bars! Preheat your oven to 350 degrees and grease a 9 x 13 pan with cooking spray, set aside.

In a small bowl, mix the one tablespoon of the granulated sugar and the cinnamon for the filling, then set aside.

In a large mixing bowl, beat together the softened butter and the sugars with an electric hand mixer. Add in the eggs, vanilla extract and pumpkin puree and beat until combined. Last, beat in the flour, baking powder, pumpkin pie spice and a pinch of salt.

Now, spread half of the batter into the greased baking dish. Sprinkle all the cinnamon sugar you made earlier on top of the batter. Then spread the remaining batter on top of of the cinnamon sugar. If you wish, take a butter knife and make swirls in the batter. This will mix the filling into the batter and make a pretty design.

Bake for 22 – 25 minutes. Since every oven is different, check with a toothpick, if it comes out clean it’s done if not leave in for a minute at a time until done. Once cool, if desired, whisk together the powdered sugar and heavy cream or milk to form a icing. Use a spoon to drizzle on top of the bars or you can use a piping bag.

Hope you enjoy!

Pumpkin Snickerdoodle Bars with Icing Drizzle lined up on a marble board.

Check Out Some of Our Favorite Cookies (Click the Link Below):

Pumpkin Snickerdoodle Bars

Author: The Sweet Cucina
Total Time: 35 minutes
Yield: 18 Servings 1x

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Instructions

Preheat oven 350 degrees and grease a 13 x 9 pan.
Mix cinnamon and sugar for filling and set aside.
In a large bowl, mix softened butter and sugars until combined.
Mix in eggs, pumpkin puree and vanilla extract.
Add flour, pumpkin pie spice, baking powder and salt and mix until combined.
Spread half the batter in the greased 13 x 9 pan.
Sprinkle all the cinnamon sugar filling on top of batter.
Spread the rest of the batter on top and swirl with a butter knife.
Bake 22 – 25 minutes or until toothpick comes out clean.
If desired, when cool, mix powdered sugar and heavy cream or milk and drizzle on top.
Enjoy!