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Pumpkin Snickerdoodle Cookie Bars

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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!

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

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!

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

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.

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com

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

Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting

Yield: 24

Ingredients

For the Cookie Bars

  • 1/2 C butter, room temperature
  • 3/4 C sugar
  • 3 tbsp pumpkin puree, not pumpkin pie filling
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/2 C all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp milk**

For the Frosting

  • 1/2 C butter, softened
  • 2 1/2 - 3 C confectioner's sugar
  • 3 tbsp pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • cinnamon sugar, for garnish

Instructions

  1. Preheat oven to 350. Lightly spray a 9x9 baking dish with non-stick cooking spray.
  2. 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.
  3. In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of prepared baking dish.
  5. Bake for 15-20 minutes, or until toothpick comes out mostly clean. Do not overbake. Remove to a wire rack to cool completely.
  6. 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.
  7. 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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Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Recipe l www.a-kitchen-addiction.com
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Comments

  8. Oh my goodness, these look awesome! I am SO ready for fall and pumpkin everything . . . in fact, I wrote about that today! Ha. And even started decorating . . . so it’s certainly not too early for delicious cookie bars!

    Reply

  14. I am SO ready for fall. I haven’t been able to force myself to make anything fall flavored yet, though. But when I do, I think it needs to be these cookie bars! I absolutely love snickerdoodles, and I love that you combined the cookies and the frosting with pumpkin! Yum. 🙂

    Reply

  19. I am soooo ready for fall. It just needs to hurry up and get here already. I need to start buying me some pumpkin! These look so so good … with snickerdoodle, I bet that’s such an awesome pairing.

    Reply

  27. Made these today and they tuned out GREAT! I bumped up the amounts of the spices just a bit but I always do that with my pumpkin recipes! Lol Definitely one I’ll be bringing to Thanksgiving! Thanks!

    Reply

  33. Delicious! I subbed out the animal products to make it vegan (Ener-G Egg Replacer for the egg; Earth Balance for the butter) and they were delicious! I’ll definitely make these again soon.

    Reply

  34. I think I’ll split the batter into a larger dish, or two separate 8×8 dishes next time. I cut the frosting recipe in half, too, so it wouldn’t overpower the cookie bars. But very delicious and perfect for fall!

    Reply

  35. These look amazing and I am bout to make a batch, but I am curious as to why the Cream of Tartar. Will these not rise with just baking powder and soda? What is the purpose? I’m honestly too lazy to drive to the store for a little container of it!

    Reply

  37. These were so good, and satisfied my sweet/pumpkin cravings! I loved the texture of it – Probably could have baked another minuet or two, but I like my brownies a little gooey, so I figured these would be good that way too. 🙂 I did add a little extra pumpkin puree and spices to the icing, trying to take away some sweetness and then I just put cinnamon on the top, without the sugar. VERY GOOD! Someone suggested trying to put sea salt on top. I think I would leave it as is, but for those salty-sweet eaters, I’m sure it would be great. Definitely will make again!

    Reply

  39. I’m surprised there’s no brown sugar. My snickerdoodle recipe calls for 2 cups. Just wanna be sure the recipe is correct.

    Reply

  42. 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

    Reply

  45. 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.

    Reply

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