Pecan Pie Snickerdoodle Bars

Buttery snickerdoodle cookie bars topped with a rich, maple-sweet pecan pie filling — all the cozy flavors of pecan pie on a soft cookie base.

Snickerdoodles + Pecan Pie = Perfection!

Sometimes I look around at the chaos of the world and find myself overwhelmed. Such was the case on the day when I came up with this recipe.

I needed a distraction. A diversion.

And I'll be honest: When I need to retreat, I almost always do so in my kitchen.

I'm a woman of faith, so a lot of prayers are prayed (and a lot of worship songs sung) while I'm mixing up ingredients.

This Pecan Pie Snickerdoodle Recipe

This is a made-up recipe, meaning I totally came up with it in my overactive imagination. I'd already spent the morning working on my Cinnamon Apple Snickerdoodle bars and decided to try a completely different version: pecan pie.

It's risky, I know, pouring that wet pecan pie topping on top of partially baked snickerdoodle dough. I was a little worried.

Oh, but friends. . .I worried in vain! These came together so beautifully, so filled with flavor and texture, that I could only wonder why I hadn't come up with the idea sooner.

So, let's dive right in. These are going to be a perfect bake for your holiday table or (really) any time of year.

Pecan Pie Snickerdoodle Bar Ingredients

You'll find a printable recipe card at the bottom of this post but here's a peek at what you'll need. These are simple ingredients you might already have on hand.

Snickerdoodle Cookie Base

• 1 cup salted butter, room temperature
• 1 cup granulated sugar
• ⅔ cup packed light brown sugar
• 2 large eggs, room temperature
• 2 cups all-purpose flour

(Optional: ½ teaspoon cinnamon or a light sprinkle of cinnamon sugar on top before baking)

Pecan Pie Filling

• ½ cup packed brown sugar
• ¼ cup + ½ tablespoon all-purpose flour
• ½ teaspoon salt
• ¾ cup + 2 tablespoons pure maple syrup
• 3 large eggs
• ½ tablespoon pure vanilla extract
• 1½ cups finely chopped pecans

How to Make Pecan Pie Snickerdoodle Bars

These came together so easily and they were totally fun to whip up! You're going to enjoy this process! Here's how you're going to do it.

Prep

• Preheat oven to 350°F.
• Line a 9×13-inch baking pan with parchment paper or grease well.

Make the Snickerdoodle Base

• In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs, one at a time, mixing well.
• Add flour and mix just until combined.
• Press dough evenly into the prepared pan.
• (Optional: sprinkle lightly with cinnamon sugar.)

Par-Bake the Base

• Bake for 20 minutes, until the top is set and the edges are just beginning to turn golden.
• Remove from oven and keep oven on.

Prepare the Pecan Pie Filling

• In a medium bowl, whisk together brown sugar, flour, and salt.
• Whisk in maple syrup, eggs, and vanilla until smooth.
• Fold in chopped pecans last.

Add Filling & Finish Baking

• Carefully pour the pecan filling over the warm crust, spreading evenly.
• Return to oven and bake for 25–30 minutes, or until:
  • edges are set and puffed
  • center has a gentle jiggle (like pecan pie)
  • top looks glossy but no longer wet

If the top browns too quickly, loosely tent with foil for the last 5–10 minutes.

Cool Completely

• Let bars cool at room temperature for at least 2 hours before slicing.
• For clean cuts, chill 30–60 minutes.

Serve and Enjoy!

Cut and serve, then watch your guests swoon!

Storage

• Store covered at room temperature for up to 2 days
• Refrigerate for longer storage (up to 5 days)

What to Expect from these Bars

First of all, where have these been all my life? I've always been a Snickerdoodle fan and I love pecan pie. Why didn't I think to merge the two before this?

The buttery, crumbly crust, the crunchy, sweet, gooey topping. . .it all goes together beautifully! I have to say I think I like these even more than actual pecan pie. It's that good.

I can only imagine you'll love it, too. (Hey, what's not to love?)

Other Pecan Favorites from Out of the Box

If you love pecans you'll flip over these fan favorites:

Fudgy Pecan Pie: A holiday classic gets a decadent twist in this fudgy pecan pie. Buttery, toasted pecans float in a rich, chocolate-kissed filling that’s silky, sweet, and utterly irresistible. 

Easy Pecan Pie Cookies: These easy pecan pie cookies pack all the gooey, nutty goodness of a classic pecan pie into a perfectly portioned handheld treat. With a buttery cookie base, rich caramelized filling, and crunchy pecans on top, they’re a holiday favorite you can whip up in no time.

Pecan Pie Dump Cake: This easy Pecan Pie Dump Cake recipe combines the rich, gooey flavors of classic pecan pie with the simplicity of a yellow cake mix. Perfect for holidays, potlucks, or any time you crave a sweet, buttery treat!

Easy Candied Pecans: Sweet, crunchy, and irresistibly snackable—these easy candied pecans are a holiday favorite you’ll want to make year-round. Toasty pecans are coated in a glossy, caramelized sugar mixture with just the right hint of spice, all made right on the stovetop—no oven required. 

That's it for this post, friends! I hope you love these delicious pecan pie bars. If you do, please leave a comment or review.

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Before you go, why not pin some photos to your Pinterest boards?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →