These Pumpkin Snickerdoodle Cookie Bars are soft, chewy and filled with a bit of pumpkin and lots of pumpkin spices! Topping these cookie bars is a fluffy pumpkin buttercream frosting and a sprinkling of cinnamon sugar!
I don’t know whether it’s the super hot and humid weather or the fact that school’s started around here, but I’m ready for all things fall. And that, of course, means pumpkin.
I’m sorry, but I just couldn’t wait to open that first can of pumpkin puree! I’m doing better than last year. I barely made it through the middle of August before I was ready for fall!
This year it’s been cooler and summer has been super busy so that I haven’t had time to really think about what season it is! But now I’ve thought about it, and I’ve made pumpkin snickerdoodle cookie bars.
These bars are a variation of my favorite sugar cookie bars. The sugar cookie bars provide the perfect base for lots of pumpkin flavor.
These soft, chewy cookie bars are filled with a bit of pumpkin and lots of pumpkin spices.
We can’t forget the pumpkin buttercream frosting. It makes way too long of a name if I stuck it in the title, but it is too good to be forgotten!
If you aren’t a fan of frosting, you could leave off the frosting and the bars would still be great.
But if you’re a fan of pumpkin buttercream, you’ll want to make sure to add the fluffy frosting! A sprinkling of cinnamon sugar rounds off the snickerdoodle flavor.
Ready for fall or not, you’ll want to make these bars soon!
Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting
These Pumpkin Snickerdoodle Cookie Bars are soft, chewy and filled with a bit of pumpkin and lots of pumpkin spices! Topping these cookie bars is a fluffy pumpkin buttercream frosting and a sprinkling of cinnamon sugar!
Ingredients
For the Cookie Bars
- 1/2 Cup butter, room temperature
- 3/4 Cup sugar
- 3 Tablespoons pumpkin puree (not pumpkin pie filling)
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/2 Cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon milk**
For the Frosting
- 1/2 Cup butter, softened
- 2 1/2 - 3 Cups confectioner's sugar
- 3 Tablespoons pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- cinnamon sugar, for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x9 baking dish with non-stick cooking spray.
- In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy.
- In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of prepared baking dish.
- Bake for 15-20 minutes, or until toothpick comes out mostly clean. Do not over-bake. Remove to a wire rack to cool completely.
- While bars are cooling, prepare frosting. Beat together butter and confectioner's sugar. Add in pumpkin, cinnamon, nutmeg, and ginger. Beat until creamy. If more confectioner's sugar is needed, add 2 tablespoons at a time up to another 1/2 cup.
- Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.
Notes
**Because pumpkin puree can have different levels of moisture depending on brands, homemade versus store bought, you may need to add up to an additional tablespoon of milk after combining the dry ingredients to wet ingredients to help the mixture get a cookie dough texture.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 146mgCarbohydrates: 59gFiber: 1gSugar: 46gProtein: 2g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
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Trisha
Saturday 20th of November 2021
How are you getting 24 cookie bars in a 9x9? Are you baking a few batches with this one recipe?
Jessica@A Kitchen Addiction
Tuesday 23rd of November 2021
The bars are rich. A small piece is satisfying, but there's no rule that says you can't cut them larger.
Jackie
Thursday 23rd of November 2017
The base turned out too cake like. By the photos I thought it would be more dense. I do live at high altitude so maybe that is why. The flavor is good and I love the idea...back to the lab.
Jocelyn (Grandbaby Cakes)
Tuesday 12th of September 2017
Looks amazing!!
Nellie
Friday 28th of October 2016
These look amazing! I can't wait to make these!
Lauren Gaskill
Wednesday 26th of October 2016
My husband doesn't like pumpkin but he LOVES snickerdoodles ... I bet I can make him eat pumpkin by making these. LOL. Pinned and can't wait to try soon! Beautiful photos, by the way. <3