Fall Baked Goods – Pumpkin Crumble Muffins, Pumpkin Bars and Pumpkin Snickerdoodles

I hope you have been loving this fall recipe series so far… there is still so much more to come but I saved the sweetest for last (at least for this month;) For those of you who have been following me from the VERY beginning of this blog, you know that I used to be a pastry chef at my university and I used to throw up my recipes on here because my friends wanted them. I never knew it would turn into what it is now and I’m so grateful.

Fall is one of my favorite times to bake (aside from Christmas duh) so today I’m showing you how to make 3 of my favorite pumpkin desserts, Pumpkin Crumble Muffins, Pumpkin Bars and Pumpkin Snickerdoodles. I dare say these are some of my best and favorite desserts so far. I hope you enjoy them as much as I do! Happy almost October!


Pumpkin Crumble Muffins


  • 1 and 3/4 cup flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup canola or vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 and 1/2 cups canned pumpkin puree
  • 2 large eggs at room temp
  • splash of vanilla
  • 1/4 cup milk at room temp

For the Crumble topping:

  • 3/4 cup flour
  • 1/4 cup white sugar
  • 1/4 cup packed dark brown sugar
  • 1 tsp pumpkin pie spice
  • 6 Tbs unsalted butter, melted

Maple Icing Drizzle

  • 1/2 cup powdered sugar
  • 1 Tbs maple syrup
  • 1 Tbs milk


  1. In a large bowl, whisk the flour, baking soda, cinnamon and pumpkin pie spice and salt together. Set aside.
  2. In a medium bowl, whisk the oil, sugars, pumpkin puree, eggs, milk and vanilla together until combined.
  3. Pour the wet ingredients into the dry ingredients then fold it together until no flour bits remain.
  4. Spoon the batter into muffin liners in a muffin tin.

Make the crumble:

  1. Whisk the flour, sugars, and pumpkin pie spice together until combined.
  2. Mix in the melted butter until crumbs start to form
  3. sprinkle the crumble on top of your muffins and press down softly so they stick
  4. Bake your muffins for 5 min at 425 degrees F, then reduce the oven temperature to 350 degrees F. Bake for an additional 17 min or until a toothpick inserted comes out clean.

Make the icing:

  1. Whisk all of the icing ingredients together until your drizzle forms. Drizzle the icing on top of the cooled muffins and ENJOY!

Pumpkin Snickerdoodles


  • 1 cup unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 and 1/2 tsp baking powder
  • 1 egg
  • 1 and 2/3 cup flour

Sugar topping:

  • 1/2 cup white sugar
  •  1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  1. In a large bowl, add softened butter and beat using a hand mixer or stand mixer until smooth.
  2. Add pumpkin puree, sugars, vanilla and spices, salt and baking powder. Mix until fluffy and combined
  3. Add egg and mix well
  4. Add flour slowly until all is combined.
  5. Place cookie dough in the fridge for at least 1 hour to chill. DONT SKIP THIS STEP (I know its hard) Your cookies will be flat if you don’t do this
  6. Once the dough has chilled, scoop out dough into balls and roll in the sugar topping mixture.
  7. Place on a cookie sheet and bake at 350 degrees F for about 10 minutes.
  8. ENJOY!!

Pumpkin Bars:



  • 1 and 1/2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 stick unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin puree


  • 1/2 cup unsalted butter, at room temp
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 and 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1 Tbs milk


  1. Preheat the oven to 350 degrees F. Coat or line an 8×8 baking dish.
  2. In a large bowl, combine flour, cinnamon, ginger, nutmeg, salt and baking soda.
  3. In a medium bowl whisk together butter, brown sugar, egg, vanilla and pumpkin puree.
  4. Add the butter mixture to the flour mixture stirring until just combined.
  5. Pour the batter into and 8×8 baking dish and bake for 25 minutes or until a toothpick comes out clean.
  6. Cool completely
  7. To make the frosting: In a large bowl beat the butter and brown sugar with an electric mixer until light and fluffy.
  8. Add in the cinnamon and salt.
  9. Slowly add in powdered sugar until incorporated.
  10. Add in the vanilla and milk and increase speed to medium high.
  11. Beat until a very light and fluffy frosting forms.
  12. Spread evenly over cooled pumpkin bars
  13. ENJOY!

Comments +

  1. Mimi Stricker says:

    Have you tried any of these recipes by substituting gluten free flour? Maybe I should do it and report back 🙂

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