Updated: Sep 26, 2019
It's that time of year again... You know where you cuddle up on the couch at 7 am drinking hot cocoa with some coconut whipped cream.
It is the lovely Fall season again and everything is getting pumpkin-ified around here.
If you love:
Well, I have combined all of these tasty things into this easy vegan dessert.
Whether you think Fall means pumpkin spice is the bomb.com or you are just in the mood to bake a delicious easy vegan recipe, you’re in the right spot.
In this post, I’m going to share…
My opinions on why this recipe is the best.
What you need.
Tips & Tricks for making these the best pumpkin pie snickerdoodle bars EVER.
Ultimately, my goal here is to make sure you’re ready to make the best Fall dessert that will quite literally knock the socks off of people's feet. 😉
Let’s do this.
Instead of having a basic pumpkin pie this season, these Snickerdoodle Pumpkin Pie Bars are what great dreams are made of. With a snickerdoodle crust and a rich, creamy pumpkin pie filling, everyone will want seconds!
Trust me, when I say I ate my fair share of these.
What can I say? I love a good treat.
All you need to make these bars are:
That simple okay. All you need are 11 simple ingredients I can guarantee you likely already have sitting in your pantry.
Some Final Thoughts & Tips:
No Cream of Tartar: Traditional Snickerdoodle Cookies have cream of tartar. Luckily for you, you will not need it in this recipe. You are still getting all the cinnamon-sugar goodness, just without the extra ingredient!
On Storing: Store your leftover bars in your fridge covered for up to one week.
Sweet Potato? If you don't have access to pumpkin but have a lot of old sweet potatoes at home, you could also substitute that in!
Like this recipe? Make sure to check out this No-Churn Pumpkin Spice Ice Cream, Vegan Crustless Pumpkin Pie, and Easy Vegan Pumpkin Pie Bars with a Gingersnap Crust!
Want to save this recipe for later? Pin it on Pinterest HERE!