These Pumpkin Snickerdoodle Bars blend soft pumpkin and sweet cinnamon for a tasty treat. They have a lovely spiced flavor and a soft, chewy texture that’s just perfect!
These bars are like autumn in a bite! I love serving them warm, with a scoop of vanilla ice cream on top. Who needs fancy desserts when you have these delicious bars? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the salt level. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute.
Pumpkin Puree: Canned pumpkin puree is best here. If you have fresh pumpkin, you can roast it and then puree it, but the canned version is quick and easy. Just avoid pumpkin pie filling, as it contains added spices and sugar!
Sugar: Both granulated and brown sugar add flavor and moisture. You can use coconut sugar or a sugar substitute if you want a healthier option. Just keep in mind the texture might differ a bit.
Flour: All-purpose flour works great, but for gluten-free bars, consider using a gluten-free 1:1 flour blend to achieve similar results.
How Can I Ensure My Bars Are Soft and Chewy?
The key to soft and chewy Pumpkin Snickerdoodle Bars is not to overmix the batter or overbake them. When integrating wet and dry ingredients, mix just until combined. A few lumps are okay!
- Preheat the oven properly to prevent uneven baking.
- Try not to open the oven door too often while baking, as this will drop the temperature and affect the texture.
- Keep an eye on the baking time; even a few extra minutes can turn soft bars into dry ones.
Let the bars cool completely in the pan to set properly, then cut them for perfect squares.
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground ginger (optional)
For the Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 30 to 35 minutes to bake. Allow at least 30 minutes for the bars to cool before slicing. So, in total, set aside about 1 hour for preparation and baking.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bars bake evenly. Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until everything is combined nicely. This mixture should be smooth and glossy. Then, add the eggs, one at a time, beating well after each addition. Next, stir in the pumpkin puree and vanilla extract until the mixture is smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and ginger. Make sure all ingredients are well mixed.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet ingredients. Mix carefully using a spatula or a wooden spoon, just until everything is combined. Don’t overmix; a few lumps are okay, and this will keep your bars soft and chewy!
5. Prepare for Baking:
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to make it look nice.
6. Add the Cinnamon Sugar Topping:
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter—it will create a delicious cinnamon crust as the bars bake!
7. Bake the Bars:
Place your pan in the preheated oven and bake for 30 to 35 minutes. Check their doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. You don’t want to overbake them!
8. Cool and Serve:
Once baked, remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cool, cut them into squares. You can serve them warm or at room temperature—enjoy your sweet, spiced treats!
These Pumpkin Snickerdoodle Bars are the perfect autumn-inspired dessert. They have the delightful flavors of pumpkin and cinnamon, making them a cozy treat for any occasion! 🍂
Can I Use a Different Type of Sugar?
Yes! You can substitute granulated sugar with coconut sugar or a sugar blend if you’re looking for a healthier alternative. Just keep in mind that the texture might change slightly, but the flavor will still be delicious!
What’s the Best Way to Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for about a week or frozen for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in ½ to 1 cup of chopped nuts or chocolate chips into the batter before pouring it into the pan for added texture and flavor. Walnuts or pecans work great here!
How Can I Make These Bars Gluten-Free?
To make Pumpkin Snickerdoodle Bars gluten-free, simply substitute the all-purpose flour with a gluten-free 1:1 flour blend. Be sure to check the labels for any additional ingredients that may have gluten in them!
