This easy fall dessert combines two of my favorite things, pecan pie and snickerdoodle cookies! Experience the gooey crunchy pecan pie sensation as well as a layer of spiced sugary cookie dough.

pecan pie bars cut into squares

What is it about pecan pie that makes me want to eat six slices after working on a plate of turkey and stuffing that would easily feed a lion? It could be a few things like the layer of crunchy pecans or the gooey brown sugar filling that goes so well with vanilla ice cream.

Is it Thanksgiving yet? Well, it doesn’t really need to be for you to experience these flavors. You don’t even need to make a pie crust and lets face it, the crust is not the most exciting part of making any pie in my opinion. This dessert is a mash up of pecan pie bars and snickerdoodle cookies. When I first made these pecan pie bars, i thought the snickerdoodle dough would stand firm as the base, while the middle part would be that gooey filling and a layer of pecans on top to finish it off.

It didn’t quite end up in that order but I still liked the way my pecan pie bars turned out. You’ll still have that crunchy pecan top but the gooey brown sugar filling sort of ends up sneaking past the cookie dough layer  as it bakes, so you end up with some of it under the pecans and the rest of it under the cookie dough. Once the bars are baked and cooled, you’ll turn the whole thing over so that the pecan layer becomes the bottom layer with the top being the thick gooey part. It’s a little like the same method as making an upside down pineapple cake!

Let’s do it- Here’s how to make these amazing bars for fall!

First step is to make the snickerdoodle cookie layer.

You’ ll want to make these cookies on their own after smelling this dessert baking in the oven! They have all of the fall boxes checked like the buttery cookie dough and cinnamon and sugar flavors.

Tip- Once the dough is made dump it into the prepared dish and let it rest in the fridge while you make the filling,

Do I need to bake the cookie dough layer first for my pecan pie bars?

No. Once the cookie dough layer has been pressed into the baking dish, all yo do is pour the filling on top and put it in the oven.

What kind of baking dish is best to use?

I recommend an 8×8 inch dish, one just like you’d make brownies in. Make sure it’s sprayed or coated with a good layer of melted butter and then lined with parchment paper. Remember how sticky pecan pie can be!

pecan pie bars close up on a wire rack

What’s the best way to cut these pecan pie bars?

Once the bars are cool carefully run a small thin knife around the dogs just to free up any sticky bits of corn syrup filling. Pull on the overhanging pieces of parchment on either side and lift the whole square onto a cutting board then turn it over ,making the pecan layer be on the bottom. The reason for this is so that the sticky layer doesn’t get stuck to whatever it’s sitting on.

Do my pecan pie bars need to be kept in the fridge?

They actually prefer being kept at room temperature covered with foil or in a sealed tupperware container.

Let me know if you make these pecan pie bars or anything else on Foodness Gracious. I love to see what everyone is cooking and baking, just tag me @foodnessgracious on Instagram! You can also follow me on Facebook and Pinterest too!


Pecan Pie Bars with a Snickerdoodle Cookie Crust

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 9
Author: foodnessgracious
This easy fall dessert combines two of my favorite things, pecan pie and snickerdoodle cookies! Experience the gooey crunchy pecan pie sensation as well as a layer of spiced sugary cookie dough.
Print Recipe


For the snickerdoodle crust

  • 3/4 cup sugar
  • 1/2 cup soft butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 2 tbsp sugar
  • 3 tsp cinnamon

For the pecan pie filling

  • 1 cup brown sugar
  • 1/3 cup melted butter
  • 3/4 cup light corn syrup
  • 3 eggs
  • 1 1/4 cup chopped pecans


  • Grease an 8x8 inch baking pan with butter or spray well with a non stick spray. Line with parchment paper.
  • In the bowl of a stand mixer beat the sugar and softened butter until light.
  • Add the egg and vanilla and mix until well combined scraping down the sides of the bowl a few times.
  • In a separate bowl mix together the flour, salt, baking soda and cream of tartar.
  • Add the dry ingredients to the mixer and mix on low until a dough forms.
  • Dump the dough into the prepared baking dish and place in the fridge.
  • Mix together the sugar and cinnaman and set aside.
  • Preheat the oven to 375 degrees F.
  • In the bowl that you used to mix the cookie dough, mix the brown sugar, melted butter and corn syrup together.
  • Add the eggs and mix through.
  • Fold in the chopped pecans.
  • Retrieve the cookie dough and press the dough into the shape of the baking dish making sure to create a slight lip around the edges.
  • Sprinkle the sugar and cinnamon mixture all over the cookie dough.
  • Pour the pecan pie mixture into the baking dish.
  • Place on a baking tray and place into the oven.
  • Bake for 55-60 minutes and the center has slightly risen. The dish should no longer be jiggly in the middle.
  • Once cool, lift from the baking dish and turn upside down for easier cutting.