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
Snickerdoodle Pumpkin Pie Bars
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!
Ingredients
- 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
Instructions
- 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.
laura says
looks delicious! Pumpkin pie and snickerdoodle are both unusual in the UK so makes me want to try it out!
Beth @ The First Year says
My favorite is a frozen chocolate peanut butter cup pie! And like you, I’m not a huge fan of pumpkin pie!
Erin | The Law Student's Wife says
I completely agree that pumpkin pie can be a little snoozy. Not this recipe!
molly says
I assume that is 1 1/2 cups pumpkin?
Lemonsforlulu says
Yes, that is correct.
Aimee @ ShugarySweets says
This pie looks awesome girl. Like seriously, pass me the fork!! YUM.
heather+@french+press says
wow, now this is a pie I think even my kids would like they are NT into pumpkin pie at all
Julia @ Sprinkled With Jules says
This pie is genius. And I totally laughed aloud at your husband’s “quiet voice”. My favorite is apple pie!
Julie+@+Julie's+Eats+&+Treats says
I hate pumpkin pie also and refuse to try minced meat! But now this pie… this could be a game changer!
cori says
Love pumpkin, sorry! And peanut butter
Heather+@+Sugar+Dish+Me says
I COMPLETELY love what you did with this! And I love pumpkin pie. I will have yours on Thanksgiving, ok? Okay.
Trish - Mom On Timeout says
This pie looks absolutely amazing! I would have to say my favorite is pecan pie but this one might be coming in a close second 🙂 Pinned and sharing on FB!
Sam @ PancakeWarriors says
love this combo! I love pumpkin pie if it’s spiced well otherwise it’s pretty mediocre 🙁 this has a ton of spices and with the cinnamon sugar topping it’s sure to be a pleaser!!
Lemonsforlulu says
And here I thought I was the only one lukewarm on pumpkin pie! Thanks Sam!
Barbara Wilson says
My favorite all time pie is an old Marie Callendar’s; Sour Cream Raisin. I was so disappointed when they stopped making it. I agree with you on pumpkin: blah
Heather @ Shards of Lavender says
My husband would say the same thing about pumpkin pie(in a gentle voice too). I love pumpkin pie, but don’t like pie crust, so just end up eating the custard… Probably just as un-American as you, right? I do love snickerdoodles though and this pie looks perfect with just a hint of pumpkin on top. Peanut butter pie is my favorite, especially because it has a graham cracker crust!
Lemonsforlulu says
I have never tried a peanut butter pie! I must do that! I totally cheat on the crusts! Thanks Heather!
Sarah says
My favorite pie is apple, but I know I would love to try this snicker doodle pumpkin pie too!
Marianela says
Chocolate and Mint!
Dorothy+@+Crazy+for+Crust says
What a great recipe!! I love that book. 🙂 And this pie!
Lemonsforlulu says
Thank you Dorothy!
JodiB says
Looks yummy! I love snickerdoodles and just a hint of pumpkin! My favorite pie is Key Lime!
Eva D says
I love a good French Silk Pie, and like you, not impressed with Pumpkin Pie. I’m absolutely going to give this pie recipe a whirl, because if Thanksgiving comes and goes without a Pumpkin Pie, I will have sad faces in my house. It’s all about compromise right?
Leslie McCoy says
I love pumpkin pie (!) but my favorite is lemon meringue! Please enter me in your contest!
ReneaK says
Hi! I found you through Weekend Potluck. This pie looks delicious.
My favorite pie is Peanut Butter with a Chocolate cookie crust.
Tonya says
Congrats on being one of our featured recipes at Weekend Potluck!
Thanks for always linking back so we can showcase your recipes!
https://4littlefergusons.wordpress.com/2014/11/14/weekend-potluck-144-2/
Myra says
This looks so yummy! I have an old BHG book that I absolutely loved!
Marcia Velasco says
OMG, I can’t wait to try this pie it not only looks yummy the ingredients sound yummy and have my saliva glands flowing! My favorite pie ever is cherry but I have never tried to make it. I don’t think I am a very good Baker but with your easily made recipes I think I just might turn into an excellent Baker! Thank-you for the extra tips when baking and all the yummy recipes!
Patti Gmitra says
My favorite pie is Coconut Cream Pie. I love it!! I feel the same way you do about pumpkin pie but my husband could eat it 3 times a day!! I can’t wait to try this pie – pumpkin for my husband, cookie for me!!
Heather says
Oh, this looks yummy. I adore pumpkin pie, but my favorite is probably cherry. Oh, or apple. Key lime?
I love pie.
Lemonsforlulu says
Key lime!!!! My favorite too!
Elizabeth says
My favorite pie is lemon meringue pie.
Zubayda M says
This recipe looks like a winner! Pumpkin pie is my least favorite too, but I love snickerdoodle cookies so I might be won over. I would have to say sweet potato is my fave with pecan coming in a close second. Apple pie isn’t bad either.
Kami says
I’m fond of pie that is on a plate in front of me…but key lime is my fave!
aida says
Hi love your blog. I have a question, in the filling instruction yousay 1 1/2 of milk but it does not say if it is a cup or tablespoon.
Lemonsforlulu says
It is 1/2 cup of milk. Thank you!
stefanie says
I love banana cream pie. But this snickerdoodle pumpkin will be tried.
Alicia says
I thought this would be a nice change to pumpkin pie this Thanksgiving but alas, it was not quite what I’d hoped for. Perhaps my fault for never making a snickerdoodle in my life, or mixing too much, or or or? i also found that it could have been a tad sweeter, especially the pumpkin pie part. great idea for those who like the snickerdoodles, just not my cup of tea unfortunately 🙁
Lemonsforlulu says
It is a different sort of pie. It’s very cookie-like.
Geoffrey Jones says
This sounds just heavenly! O:) it sounds almost as good as my homemade Key Lime pie. I has enough “sour” to make you pucker every bite. But- that was the first version (I used a recipe and and cut down the sugar by 1/4 of a teaspoon). 🙂
Lemonsforlulu says
Geoffrey I’ll trade you pies! Key lime is one of my favorite flavors of pie!
Geoffrey Jones says
You got it! I’m always adventurous for new pies. For this recipe, I filled a 1/3cup measuring cup with sugar and removed 1 teaspoon with a simple teaspoon. The whipped cream was homemade.
Key Lime Pie
Total Time 55mins Prep 25 mins Cook 30 mins
Servings 8 Units US
Ingredients Nutrition
• 1 1⁄2 cups graham cracker crumbs
• 1⁄3 cup minus 1 teaspoon sugar (15 teaspoons) *1/3 cup = 15.83 teaspoons
• 1 teaspoon cinnamon
• 1⁄3 cup melted butter
• 4 egg yolks
• 2 egg whites
• 1 (14 ounce) can sweetened condensed milk
• 1⁄3-1⁄2 cup key lime juice (not reconstitued, I use just under 1/2 cup)
Directions
1. Crust: Mix dry ingredients then add melted butter.
2. Mix again.
3. Press into 9inch pie pan.
4. Bake 10 minutes at 325.
5. Let cool.
6. Filling: Beat egg yolks well.
7. Add sweetened condensed milk and beat again.
8. Very slowly, a little bit at a time add the key lime juice.
9. Mix very well with your mixer.
10. Rinse off the beaters to start to prepare the egg whites.
11. Beat the egg whites until stiff glossy peaks form.
12. Fold egg whites into the yolk mixture.
13. Texture should be even.
14. Pour into pie crust pan.
15. Bake 20 min at 325.
16. Cool, then refrigerate at least 2 hours before serving.
17. Top with whipped cream!
Geoffrey Jones says
I forgot to give credit for the recipe I used. https://www.food.com/recipe/key-lime-pie-110841#
Geoffrey Jones says
Next week, I’m going to “make the recipe my own”. I’m a strawberry freak. It might take a bit, but I’m thinking strawberry pureè
Adriane Wallace says
I was just looking for a new recipe to try instead of a traditional Pumpkin pie for Thanksgiving, I’m very excited about this one. I will however make my own pumpkin filling with sugar pumpkins and spices. I also make my own crust and feel that it just adds a tad bit more flavor….however I don’t have kids so i have the time to be able to do this lol
Tanya Schroeder says
I love that you made so much from scratch!
Ana says
Hi!!! I tried another similar pumkin bar recipe however when I mixed all the ingredients it turned a little too dark. Not the yellowish/orange color I was looking for! I just saw your recipe and the pictures and they look amazing!!! Just the color Im looking for!! Any suggestion or recommendation? I made mine with coconut sugar. That could be the problem for my dark color? Helpp
Ana says
Hi! I want to make my own but I want them to have a beautiful color! Just like yours! Tried with another recipe, similar, but when all the ingredients were mixed, they turn a little too dark!!! Any recommendation? I used coconut sugar though! Would that perhaps be the reason of my dark pumpkin bars? My pumpkin puree is fresh so it looks like yours!