These Pumpkin Snickerdoodle Bars are a cozy treat that’s perfect for fall! With warm pumpkin spice flavors and a soft, chewy texture, they are sure to please everyone.
Honestly, who can resist the combo of pumpkin and cinnamon sugar? I love serving these bars with a warm cup of cocoa. It feels like a hug in a dessert! ☕️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for creating a light texture. If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute works well too.
Pumpkin Purée: You can use canned pumpkin purée for convenience. If you’re feeling adventurous, homemade pumpkin purée is another tasty option, just make sure to drain it well if it’s watery.
Granulated Sugar: This is key for sweetness, but you could try coconut sugar or brown sugar for a different flavor. Brown sugar will add more moisture!
Spices: The mix of cinnamon, nutmeg, and cloves gives great depth of flavor. Feel free to adjust these spices to your taste, or try adding ginger for a bit of a kick.
How Do I Ensure My Bars Bake Evenly?
Getting even baking is crucial for great bars. First, you want to make sure your oven is preheated properly. Use an oven thermometer to check if you’re unsure.
- Line your baking pan with parchment paper so the bars come out easily.
- Spread the batter evenly; use a spatula if needed to smooth the top.
- Place the pan in the center of the oven. If you’re using multiple trays, make sure there’s space between them for air to circulate.
- Check for doneness with a toothpick; it should come out mostly clean. This helps avoid overbaking.
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 cup pumpkin purée (canned or fresh)
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cinnamon Sugar Topping:
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake, plus extra time to cool. In total, you’re looking at around 45 minutes to an hour before you can slice into these delicious bars!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9×13 inch baking pan and line it with parchment paper or grease it lightly with some butter. This will help your bars come out easily when they’re done baking.
2. Make the Butter Mixture:
In a large mixing bowl, grab your softened butter and 1 cup of granulated sugar. Beat them together using a hand mixer or a wooden spoon until the mixture becomes light and fluffy. This should take about 2-3 minutes!
3. Add the Pumpkin and Eggs:
Next, add the pumpkin purée and the eggs into the butter-sugar mixture. Mix everything together until it’s well combined. You want it to look smooth and creamy!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and cloves. This will ensure that the leavening agents are evenly distributed throughout the flour.
5. Mix the Wet and Dry Ingredients:
Now, gradually add the dry mixture into the wet pumpkin mixture. Stir gently until the ingredients are just combined. Be careful not to overmix! It’s okay if a few small lumps remain.
6. Spread the Batter:
Carefully spoon the batter into the prepared baking pan, spreading it evenly with a spatula. Make sure it reaches the corners of the pan so your bars bake evenly.
7. Prepare the Cinnamon Sugar:
In a small bowl, mix together the remaining 1/2 cup of granulated sugar with the 2 teaspoons of ground cinnamon. Once mixed, sprinkle this cinnamon-sugar mixture evenly over the top of the dough.
8. Bake the Bars:
Put your pan in the preheated oven and bake for 25-30 minutes. The edges should be set, and when you insert a toothpick in the middle, it should come out mostly clean.
9. Cool and Slice:
Once baked, remove the pan from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift the bars out and cut them into squares.
Enjoy these delightful Pumpkin Snickerdoodle Bars with a cozy drink or on their own for a tasty fall treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can absolutely use fresh pumpkin purée. Just cook a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to avoid a watery batter!
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar needed. This will help stabilize the batter!
How Should I Store Leftover Bars?
Store leftover Pumpkin Snickerdoodle Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of your favorite nuts, like pecans or walnuts, or chocolate chips into the batter before spreading it in the pan for an extra treat!