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Low Carb Pumpkin Snickerdoodle Bars - Soft, Spiced, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely blanched for a delicate crumb.
  • Coconut flour: Adds structure and keeps things light; a little goes a long way.
  • Granulated erythritol or monk fruit blend: Use a 1:1 sugar substitute that measures like sugar.
  • Pumpkin puree: Not pumpkin pie filling. Look for 100% pumpkin.
  • Eggs: Room temperature for better mixing and rise.
  • Butter: Melted and slightly cooled. Use unsalted so you can control the salt level. Coconut oil works, too.
  • Vanilla extract: Rounds out the spice and sweetness.
  • Cinnamon: For both the batter and the topping.
  • Cream of tartar: Classic snickerdoodle tang and tender texture.
  • Baking powder: Gives lift to these dense, moist ingredients.
  • Pumpkin pie spice: A warm blend of cinnamon, ginger, nutmeg, and cloves.
  • Salt: Just a pinch to balance flavors.
  • Optional add-ins: Sugar-free chocolate chips or chopped pecans.
  • Topping mix: Granulated erythritol/monk fruit + cinnamon for the signature “snickerdoodle” finish.

Method
 

  1. Prep the pan: Heat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving a little overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 3/4 cup granulated erythritol/monk fruit, 1 teaspoon baking powder, 1 teaspoon cream of tartar, 1 1/2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. Break up any almond flour clumps.
  3. Combine the wet ingredients: In a separate bowl, whisk 2 large eggs, 1 cup pumpkin puree, 1/3 cup melted butter (slightly cooled), and 2 teaspoons vanilla until smooth.
  4. Bring it together: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter will be thick but spreadable. If using, fold in 1/2 cup sugar-free chocolate chips or 1/2 cup chopped pecans.
  5. Make the topping: Mix 2 tablespoons granulated erythritol/monk fruit with 1 teaspoon cinnamon.
  6. Spread and sprinkle: Scoop the batter into the prepared pan and smooth the top. Sprinkle the cinnamon “sugar” evenly over the surface.
  7. Bake: Bake for 22–28 minutes, until the edges are set and a tester comes out with a few moist crumbs. Do not overbake—these are best soft.
  8. Cool completely: Let the bars cool in the pan for at least 30–45 minutes. Lift out using the parchment and set on a rack to finish cooling before slicing.
  9. Slice and serve: Cut into 12–16 bars. Enjoy as-is, or add a dollop of lightly sweetened whipped cream.