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Perfect Pumpkin Spice Snickerdoodle Cookie Bars

pumpkin spice snickerdoodle cookie bars - featured image
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Soft, chewy cookie bars with a pumpkin spice base, a tangy cream cheese swirl, and a crackly cinnamon-sugar crust. Perfect for fall gatherings and easy enough for a weekday bake.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese swirl)
  • 1 tablespoon heavy cream (or milk)
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add egg and vanilla extract, beat until combined. Scrape down sides.
  3. Add pumpkin puree and mix on low speed until just incorporated. The mixture may look slightly separated.
  4. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add dry ingredients to wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. In a small bowl, beat softened cream cheese, 2 tablespoons granulated sugar, heavy cream, and 1/2 teaspoon vanilla extract until smooth and creamy.
  6. Spread cookie dough evenly into prepared pan. Dollop cream cheese mixture over dough in 6-8 spoonfuls. Gently swirl with a knife or offset spatula, being careful not to over-swirl.
  7. In a tiny bowl, mix 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Sprinkle evenly over batter.
  8. Bake for 22-26 minutes, until edges are golden brown and a toothpick inserted in center comes out with a few moist crumbs. Center will look slightly underdone.
  9. Cool in pan on a wire rack for at least 20 minutes. Use parchment overhang to lift bars out and transfer to rack to cool completely. For clean slices, chill in refrigerator for 30 minutes before cutting.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. Room temperature ingredients are key for proper creaming and swirling. Watch baking time closely; start checking at 20 minutes. Let bars cool completely before cutting to avoid crumbling. For extra crackly tops, sprinkle cinnamon-sugar mixture on right before baking.

Nutrition

Keywords: pumpkin spice, snickerdoodle, cookie bars, fall dessert, cream cheese swirl, easy baking

Find it online: https://lindabake.com/perfect-pumpkin-spice-snickerdoodle-cookie-bars/