The pumpkin pie bars are where snickerdoodle cookie meets a classic pumpkin pie! These bars are full of cinnamon and pumpkin for the perfect autumn treat!
I have two girls with fall birthdays. My oldest had a birthday in September and my youngest has a birthday in October. I am a little ashamed to say that I totally shortchange them on their birthday treats.
My September birthday is persuaded to choose a fall-flavored birthday treat while my October birthday is encouraged to choose a Christmas inspired treat. Is this fair? Probably not. Do they complain? Not a bit. My girls accept that this is a hazard of living with a food blogger.
Both girls have a healthy sweet tooth and will enjoy almost anything I make whether it is seasonally appropriate or not.
This year I treated my now 16-year-old to these snickerdoodle pumpkin pie bars! These bars have a lovely pumpkin flavor that is complimented so nicely by the snickerdoodle cookie crust! These pumpkin bars are the best way to celebrate fall!
What Is A Pumpkin Pie Bars Recipe?
The simplest way to describe these bars is that they are like the pumpkin pie that is cut and served like a sheet cake or a pan of brownies.
The consistency is just like pumpkin pie but instead of having an ordinary pie crust, these bars are treated to a cinnamon laden cookie crust. I am telling you, the crust makes ALL the difference!
How To Make Snickerdoodle Pumpkin Pie Bars
This recipe starts from the bottom up! So let’s talk about the crust!
The crust recipe is super simple, start with softened butter, flour, sugar, and cinnamon; blend them together in your mixer or in a large bowl until the mixture is crumbly. Press the crust into a greased 9 x 13-inch baking pan. Preheat the oven to 350 degrees and bake the crust for about 15 minutes. When the crust is golden, remove it from the oven and set it aside.
The filling is a basic pie filling. In the bowl of a mixer, beat together eggs, a large can of pumpkin puree (not pumpkin pie mix or pumpkin pie filling), granulated sugar, spices, one can of evaporated milk and half and half.
Pour the filling into the prepared crust and bake the bars for about 45 minutes The bars are ready when a knife inserted near the center comes out clean.
Place the bars on a wire rack to cool completely before cutting into bars.
Pumpkin Bar Tips
- I used two teaspoons of cinnamon in the cookie base, but that can be adjusted to your taste.
- You can quickly combine the crust ingredients in a food processor if you have one available.
- Brown sugar can be used for part of the granulated sugar.
- Pumpkin pie spice can be used in place of the individual spices listed in the recipe.
- Once you remove the crust, raise the oven temperature to 425. Bake the filling at that temperature for 15 minutes. Reduce the oven temperature to 350 and bake an additional 45 minutes. This will ensure that the bars bake all the way through.
- If your bars begin to brown quickly around the edges, but are wiggly in the centers, cover them with foil for the remainder of the cooking time.
Can You Freeze Pumpkin Pie Bars?
Yes, they can! Allow the bars to cool COMPLETELY. Cover the bars with plastic wrap and foil, and freeze the bars for up to 3 months. Allow the bars to thaw in the fridge.
If you are not freezing your bars, store your cooled bars covered in the fridge for up to 3 days.
More Pumpkin Recipes
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- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups flour
- 2 teaspoons cinnamon
- 4 eggs
- 1 29 oz can pumpkin puree
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 12 oz can evaporated milk
- 1 cup half and half
- Preheat oven to 350 degrees. Spray and 9 x 13 inch pan with non stick spray and set aside.
- In a bowl, beat together the butter, sugar, flour, and cinnamon. Press mixture into the pan and bake for 15 minutes until golden brown. Remove from heat and cool slightly.
- Increase the oven temperature to 425.
- In a bowl, beat the eggs and the pumpkin until combined. Mix in the sugar, spices, and both milks.
- Pour the mixture over the crust.
- Bake for 15 minutes. Reduce the oven temperature to 350 degrees. Bake the bars for 45 minutes or until a knife inserted in the center comes out clean.
- Cool the bars completely before cutting into squares.