Day 9: Pumpkin Pie Snickerdoodle Bars





Day 9 of my 12 days of cookies: Pumpkin Pie Snickerdoodle Bars. My mouth salivates just saying the name. Snickerdoodles are just meant to be with pumpkin pie. It’s a match made in heaven. I know this isn’t a cookie, but I’ve always thrown a bar in for the past two years of my 12 days of cookies, so I had to stay true to tradition.
These bars were utterly divine. However, I do have a bone to pick; The snickerdoodle layer didn’t quite bake thoroughly in the middle of the pan even thought the edges were set. When I make them again, I’ll try baking the snickerdoodle layer alone for about 5 minutes or so before throwing on the pumpkin layer.
The white chocolate on top was totally not necessary and didn’t really add much to the bar itself, so you can feel free to omit that if you want.
I’m exhausted from baking already and it’s not even Christmas, yet! Whew! I almost forgot how much work it is to bake non stop all day. I’m spending tonight at home by the fireplace, watching Avatar with the bestie… only to start the whole baking process again in two days! This recipe is from Beantown Baker.

Snickerdoodle layer:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups packed brown sugar
  • 1 cup butter, at room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
Pumpkin Pie Layer:
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 stick butter, at room temperature
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 2 eggs, at room temperature
  • 1 1/2 cups canned pumpkin


  • 2 tablespoons white sugar
  • 2 teaspoons cinnamon
  • 1 oz white chocolate, chopped
  • 1/4 teaspoon pumpkin pie spice
  1. Preheat oven to 350F.
  2. Lightly grease a 9×13 inch pan.

To make snickerdoodle layer:

  1. Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
  2. Stir in the flour mixture until well blended. Spread evenly in prepared pan.

To make pumpkin pie filling:

  1. In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
  2. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  3. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
  4. After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it’s completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
  5. Store in a covered container.




  1. says

    even tho u sound pretty exhausted, your life sounds good at the moment! baking is life and I wish I could just bake my whole life.. haha. those bars look really scrumptious. pumpkin and cinnamon spice are meant to be together.

  2. Anonymous says

    I tried them I cooked the snickerdooddle for 5 min before adding the pumping . I think that was a mistake :-( it all melted together . I’m going to try again . Wish me luck ;-) love your page thanks for all the yummy recipes !

  3. JerryA says

    Just stumbled across you DEEELICIOUS site while searching for a s’mores cookie recipe (I’m stealing the brownie one!) and found the Snickerdoodle Pumpkin Pie Bar recipe. I think I died for just a little bit it looks so good. Going to add this one to the Halloween and Thanksgiving menus. Divine! Thanks for a brilliant site.

  4. Stephanie says

    Just curious how you can have a snickerdoodle without the cream of tartar. Isn’t that what gives the snickerdoodle it’s unique flavor?

    These look yummy anyway!

  5. says

    The “snickerdoodle” crust definitely does not taste like a snickerdoodle. The brown sugar turns it into a completely different kind of cookie-crust, so I’m not sure why it’s called snickerdoodle. The bars are absolutely delicious though, even if the name isn’t accurate. :)

  6. says

    Not sure how these taste quite yet but I just had the best time making these with my 3 year old. There were a lot of ingredients for her to put it so it was perfect. The top layer may not have been completely smooth and the cinnamon sugar on the top might be in a few big clumps but she loved it and let me add that my house smells wonderful. Thanks for the great recipe.

  7. says

    I made these tonight – oh yum!! I baked the dough a bit before putting on the pumpkin part like suggested and baked on convection. I don’t seem to have any problems with the center of the bars!! We love a spice pumpkin pie so I more than doubled the spices put in the pumpkin. Such a great recipe. Thank you for sharing!!!

  8. Paige says

    These bars are great! My only discontent is with the snickerdoodle layer, which was too thick and dry in my opinion. But the pumpkin pie layer was DELICIOUS (I added a bit more pumpkin pie spice and some cinnamon because I like it a bit spicier). Next time I make these I will make the snickerdoodle layer a bit thinner and the pumpkin pie layer a bit thicker. But they were still really good! :)

  9. SwedishBaker says

    These turned out delicious! I did as suggested and baked the snickerdoodle layer for five min on its own. Instead of just 1 tsp pumpkin pie spice I used 1 tbsp gingerbread spice mix, which was good because I forgot the topping and didn’t do the drizzle. Finally, I reduced the amount of sugar by about 1/4 cup for each layer. These were great fresh from the oven, but after one night in the fridge the bars had matured and were about ten times as tasty!


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