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Sincere Acts of Sweetness

October 6, 2008

Susi's Pumpkin Pie Snickerdoodle Bars

A few weeks ago, Ingrid wrote me a sweet email to tell me how much she and her family loved my Snickerdoodle bars. I had all but forgot about them! But after seeing her lovely pictures of the ones she made, it got me hankerin' for some.
Shortly after I received Ingrid's email, I learned that Susi's wanted something pumpkiny for her birthday treat. I had been planning to make pumpkin cupcakes or bread but then I started toying with the idea of using my snickerdoodle bar as a base for some sort of pumpkin concoction. Here's what I whipped up:

Pumpkin Pie Snickerdoodle Bars
Yield: About 20 bars depending on how big you cut them.

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

Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later

To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). 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, but are still equally as yummy.

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.

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.


  1. Those bars are making my mouth water! I'm definitely trying them this week - as soon as I get to the store to buy some pumpkin. Have you entered my FALL INTO FALL "I Want Candy! giveaway? If not, I invite you to do so. Maybe you could bake something up with all the candy you win!


  2. OMG I don't suppose there are any of these left...I'm thinking it would be worth the drive!

  3. Okay, you KNOW I'm making these!!!! My children love, Love, LOVE, your Snickerdoodle bars. Just last night one of the Twins said again how they are his fave and that I really need to make TWO batches instead of just one! I've made your Snickerdoodle bars at least 4 times.

  4. Oh, you should be so proud that you can make non-baker like me anxious to bake!! These look phenominal! I can't wait to get home from our vacation and try these!! YUMMY!! I also can't wait to get my package from JoAnn's fabrics! Thank you so much, I'm so glad I found your blog, I'm constantly inspired!!!

  5. yum yum yum!!!!!!!! i want to gnaw on those!

  6. omg.. my teeth hurt and my mouth is watering. I'll have to try these!

  7. that looks delicious! i have been thinking about snickerdoodle and pumpkin for awhile together, too! i love this bar! it looks so good, and like kids could grab and go easily. i'm always looking for stuff my nieces can eat "on the run" since that's what they're always doing :)

  8. This is killing me...it combines two of my favorite things in the world!! I can't wait to make them!

  9. They were a big hit Julia. They were all gone by the end of the day so that is always a good sign. Thanks again for making these sweet treats for my birthday!!!

  10. You can't go wrong with combining pumpkin and snickerdoodles! Delicious!

  11. Those bars look terrific! What a gorgeous mix! Scrumptious!



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  13. Oh those look so good! Our cooking club is doing "black and orange" this week so I'm going to send your recipe around. Hopefully someone will make these!

  14. I finally went to the store and bought some pumpkin. My parents are coming for dinner tonight and I'm going to serve these bars for dessert. I can't wait to bake them!



  15. Yet another wonderful way to use pumpkin! This recipe looks great. Thank you. I can't wait to make it.

  16. I didn't have any white chocolate, and was making this before I could go to the store and get some...

    The top layer was PERFECT but the bottom layer was REALLY salty?! Is it because I didn't do the white chocolate on the top?

    I must have added too much salt or baking powder?

    I will have to try this again soon, because I want it to work out so bad!

  17. Hi Everyone - thank you all for your great comments! It's hard to go wrong with pumpkin!

    Michelle, I'm sorry they didn't come out for you. Could it be possible that maybe you used salted butter by accident? If not, you could try cutting the salt down to 1/2 teaspoon?

  18. These were fantastic! I am usually only ho-hum about pumpkin, but these were excellent.

  19. Yum, yum, yum! I made these for our playgroup party today and everyone loved them! Maybe my pan was smaller than standard, but I'm going to try halving the cookie base recipe next time, because I thought it was rather thick.
    Thanks for sharing.

  20. Mmmmmm! They are in the oven now and I'm loving just the aroma!

  21. My sister loves pumpkin pie, and it sounded like this would be reminiscent of pumpkin pie but sturdy enough to mail. I love the fluffyness of the top layer, and the brown sugar in the snickerdoodle base gives these bars a lovely caramel-y flavor. The base was a little salty for me, too, just as Michelle said. It wasn't horrible, but it was noticeable. I used kosher salt and unsalted butter. Thanks for a neat recipe!

  22. Michelle H - yay! Thank you!

    Sunnymum - good idea!

    Creativecarryout - yes, agree.Very pleasant smell indeed!

    Imperfectlythirsty - I'm glad to hear that you liked them and am still purplexed by the saltiness issue. I'm pretty sensitive to salt and never noticed these being overly salty. Perhaps if you try cutting back the salt to half a teaspoon it might help?

  23. These were so delicious....
    I was wondering if they can be baked, then frozen for later so we don't eat them all at once! They are too tempting to just leave sitting on the counter!

  24. CreativeCarryOut - I can't say with full certainty that these would freeze well because I've never tried freezing them, however I think they would be fine. I would just make sure that they are totally room temperature before you freeze them. I'd then wrap them in tin foil or plastic wrap and then put them in a plastic container, just to be sure they didn't come in contact with any ice.

    Please let me know if you freeze them and how they turned out. I'd love to include that in the post. Thanks for visiting my site!

  25. I made these bars Tues. evening by Wed. evening they are gone, there are only 3 people in this household. We loved these and I will definitely be making them again. Good anytime of day! Thanks for the great recipe.


  26. Wow!!! My son made and brought these delicious treats for Thanksgiving Day. What a nice change from the traditional Pumkin Pie. All I can say is YUM!!! I can't wait to share the recipe with my office associates and girfriends...
    Thank you, Barbara

  27. Thank you for sending me to this post of yours. I am definitely going to save this recipe for the fall. Another cool note is that your post for this was on my birthdate! These sound luscious.

  28. I was coming for the Snickerdoodle Blondies but my favorite flavor is pumpkin. How can I resist?

  29. I saw these at Megan's blog and stopped by to check them out. I am making them tomorrow. Cant wait to test them out.

    I think these are a very clever idea by the way!

  30. These look great! I am thinking about making these for my mom's birthday cake this week :).


  31. I made these for Thanksgiving and I noticed people were not taking one but coming back again and again. They were fabulous! One of my top 10 favorite recipes now. I am making another batch tonight for my boss's birthday party tomorrow. Thanks so much for the recipe.

  32. Does anyone know if these freeze at all well?

  33. i just made these and they are so dry :( I am not a fan. the top layer is kind of thin and the bottom very thick and dry crumbly. they do not look anything like the ones pictured.


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