Pumpkin Snickerdoodle Cookie Bars Recipe

I love blending autumn flavors in my latest creation featuring pumpkin puree, unsalted butter, and ground cinnamon. The cookie base, enriched with granulated sugar and a silky mix of eggs and cream cheese, embraces a luxuriously smooth Pumpkin Buttercream Frosting for a mouthwatering fall dessert perfect for any season.

I’ve always been a sucker for fall baking so when I came across this Pumpkin Snickerdoodle Cookie Bars recipe I had to give it a try. Using simple ingredients like 1/2 cup unsalted butter and 1 cup granulated sugar for the cookie base and adding in 2 large eggs, I mixed in 1/2 cup canned pumpkin puree to bring a great depth of flavor.

The little kick from 2 teaspoons ground cinnamon and a pinch of cream of tartar truly makes the bars stand out. Then comes the twist that makes it feel like a secret trifle – a dreamy Pumpkin Buttercream Frosting whipped up with 4 oz cream cheese, 1/4 cup unsalted butter and a touch of pumpkin puree along with powdered sugar and vanilla extract.

It reminds me of eating dessert that’s just a bit too fun and unique. Enjoy these yummy sweets that are sure to spark curiosity in your kitchen experiments.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, i appreciate the amazing mix of flavors. The buttery cookie base paired with that tangy, sweet pumpkin buttercream frosting really hits the spot and gives me that true fall vibe. Second, i love that its pretty simple to make even though there are a few steps. The instructions are easy to follow and help me not overwork the batter which is something i often struggle with. Third, the spices like cinnamon and even the optional pumpkin pie spice give it an extra kick that makes every bite special and reminds me of cozy autumn days. Finally, i like how it uses everyday ingredients from my pantry so i dont have to run to the store for some fancy stuff. Overall, its a fun and satisfying recipe that makes me feel like im treating myself to something homemade and delicious.

Ingredients

• Unsalted butter gives a rich flavor and tender texture for a moist, crisp base.
• Granulated sugar adds essential sweetness, aids browning and provides a slight crunch.
• Canned pumpkin puree brings natural moisture, subtle sweetness and a bit of fiber.
• Eggs bind ingredients together while adding protein and creating a firm texture.
• All-purpose flour gives structure and vital carbohydrates to help hold the bars firm.
• Cream cheese adds tanginess and creaminess to really enrich the frosting layer.
• Pumpkin pie spice provides a warming aroma with a festive, spicy, sweet flavor boost.
• Cinnamon-sugar dusting enhances the flavor with extra sweetness and a crunchy spice finish.

Ingredient Quantities

• 1/2 cup unsalted butter, softened (for the cookie base)
• 1 cup granulated sugar (for the cookie base)
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon (mixed into the batter)
• 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon (for dusting on top)
• 4 oz cream cheese, softened (for the frosting)
• 1/4 cup unsalted butter, softened (for the frosting)
• 1 to 1 1/2 cups powdered sugar, sifted
• 1/4 cup canned pumpkin puree (for the frosting)
• 1/2 teaspoon vanilla extract
• Pinch of salt (for the frosting)
• 1/4 teaspoon pumpkin pie spice (optional but adds a nice fall touch)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking pan so the bars dont stick.

2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until it’s light and fluffy; then beat in 2 large eggs one at a time.

3. Stir in 1/2 cup canned pumpkin puree until well mixed.

4. In another bowl, sift together 2 1/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 2 teaspoons ground cinnamon.

5. Slowly add the dry ingredients to the wet mixture mixing until just combined so you dont overwork the batter.

6. Pour the batter into the prepared pan and smooth it out evenly. Sprinkle the top with a mixture of 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.

7. Bake in the preheated oven for about 20-25 minutes until the edges start to turn golden and a toothpick inserted in the center comes out mostly clean.

8. While the cookie base is cooling, prepare the frosting by beating 4 oz softened cream cheese together with 1/4 cup softened unsalted butter until smooth.

9. Gradually beat in 1 to 1 1/2 cups sifted powdered sugar, then mix in 1/4 cup canned pumpkin puree, 1/2 teaspoon vanilla extract, a pinch of salt, and optionally 1/4 teaspoon pumpkin pie spice until the frosting is creamy.

10. Once the bars are completely cool, spread the pumpkin buttercream frosting evenly over the top. Chill if desired before slicing into squares and serving. Enjoy!

Equipment Needed

1. Oven that’s preheated to 350°F
2. 9×13 inch baking pan (make sure it’s lightly greased)
3. One large mixing bowl for creaming the butter and sugar
4. A second bowl to sift and combine the dry ingredients
5. Electric mixer (or hand mixer if you dont have one) for beating the butter, sugar, eggs, and later the frosting ingredients
6. Measuring cups and spoons to measure out everything accurately
7. A sifter to sift the flour, spices, powdered sugar, and other dry ingredients
8. A spatula for mixing and smoothing out the batter and frosting
9. A toothpick to test the doneness of your bars
10. A cooling rack so the cookie base can cool completely before you frost it

FAQ

Pumpkin Snickerdoodle Cookie Bars Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use the same amount of margarine or shortening and it will work just fine
• You can swap canned pumpkin puree with fresh pumpkin puree; just roast and blend your pumpkin until smooth
• If you’re out of cream of tartar, try mixing in a little white vinegar or lemon juice (about 1/2 teaspoon per teaspoon of cream of tartar)
• For the cream cheese in the frosting, mascarpone can be a good substitute that gives a similar creamy texture
• If you need a gluten-free option, you can try replacing all-purpose flour with a gluten-free flour blend, but you may need to adjust the baking time a bit

Pro Tips

1. Make sure your butter and cream cheese are really soft before you start mixing cause if they’re too cold, the batter and frosting wont blend right and can leave you with lumpy texture, which ain’t fun at all.

2. When mixing the dry ingredients into the wet, go slow and just stir until they’re combined. Overmixing can make your bars tough, so it’s better to stop when you dont see any more flour.

3. Let the cookie base cool completely before spreading the frosting over it, cause if it’s even a little warm the frosting can melt and slide off, making your bars all messy.

4. Sift your powdered sugar when making the frosting, it helps avoid those annoying lumps, and makes your buttercream smoother and more spreadable – a really small step that makes a huge difference.