Description
Soft, chewy, and full of fall flavor, these Pumpkin Snickerdoodle Bars combine the cozy spices of a classic snickerdoodle with rich pumpkin for the ultimate autumn treat.
Ingredients
Scale
- 2 ¾ cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 cup Unsalted Butter (softened)
- 1 ¼ cups Granulated Sugar
- ½ cup Brown Sugar
- 1 cup Pumpkin Puree
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 2 tablespoons Granulated Sugar (for topping)
- 1 teaspoon Ground Cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients into the wet, mixing just until combined.
- Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
- In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the batter.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let the bars cool completely in the pan before slicing into squares and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill bars before cutting for cleaner edges.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze extra bars with parchment between layers for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin bars, snickerdoodle bars, fall dessert, cinnamon pumpkin bars, easy pumpkin treat