These Pumpkin Snickerdoodle Bars are the perfect fall treat! With a soft, spiced pumpkin base and a sprinkle of cinnamon sugar on top, they are both tasty and cozy.
Honestly, they’re so good that I might eat the whole pan—no regrets! 😄 I love serving them warm with a cup of coffee; it’s like wrapping yourself in a pumpkin blanket!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to your bars. If you’re looking for a dairy-free option, consider using coconut oil or a plant-based butter substitute.
Canned Pumpkin Puree: This is what gives the bars their signature flavor. If you can’t find canned pumpkin, you can use homemade pumpkin puree. Just roast and blend fresh pumpkin until smooth.
Cream of Tartar: A classic snickerdoodle ingredient, this helps give the bars a soft texture. If you don’t have it, you can substitute it with an equal amount of white vinegar or lemon juice.
Ground Spices: The nutmeg and cloves enhance the pumpkin flavor. You can play around with spices! For example, adding ginger or pumpkin pie spice can give your bars an extra zing.
How Do I Ensure My Pumpkin Bars Are Moist and Tender?
Getting the right texture in pumpkin bars can be a little tricky, but here are some tips:
- Don’t Overmix: Once you add the dry ingredients to the wet ones, mix just until combined. Overmixing can lead to dense bars.
- Check for Doneness: The bars are ready when a toothpick comes out clean. Remember, they will continue to cook slightly as they cool.
- Cool Completely: Let them cool completely in the pan. This helps them set up nicely and makes them easier to cut.
Following these tips will help you create soft, delicious bars that everyone will love!
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, and around 30 to 35 minutes to bake. After baking, allow the bars to cool completely, which will take a little extra time. In total, you’re looking at about 1 hour to get these delicious bars ready to serve!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or you can line it with parchment paper for easy removal later.
2. Creaming the Butter and Sugar:
In a large mixing bowl, cream together the softened unsalted butter and 1 1/2 cups of granulated sugar until it’s light and fluffy. This process usually takes a few minutes.
3. Adding the Pumpkin, Egg, and Vanilla:
Now, beat in the canned pumpkin puree, egg, and vanilla extract into the butter-sugar mixture until everything is well blended.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This helps evenly distribute the leavening agents and spices throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix, as that can make the bars dense.
6. Spreading the Batter:
Spread the batter evenly into your prepared baking pan. Use a spatula to smooth the top so it’s even.
7. Making the Cinnamon Sugar Topping:
In a small bowl, mix together the 1/4 cup of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture generously over the top of the batter for that snickerdoodle touch!
8. Baking:
Place the pan in the preheated oven and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time.
9. Cooling:
Once baked, take the pan out of the oven and let the bars cool completely in the pan on a wire rack. Patience is key here!
10. Finishing Touches:
If you’d like, dust the cooled bars with powdered sugar for an extra sweet touch before cutting them into squares.
11. Serve and Enjoy:
Cut the bars into squares and serve! These Pumpkin Snickerdoodle Bars are absolutely delightful alongside a warm beverage, perfect for fall gatherings or cozy nights in.
Enjoy your scrumptious treats!
Can I Substitute the Canned Pumpkin Puree?
Yes! If you prefer, you can use homemade pumpkin puree. Just make sure it’s smooth and has a similar consistency to canned puree. Also, you can substitute it with sweet potato puree for a different flavor twist!
How Do I Store Leftover Pumpkin Snickerdoodle Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them, where they will stay fresh for up to a week. Just make sure to let them come to room temperature before serving!
Can I Freeze These Bars?
Absolutely! Once cooled, cut the bars and wrap them individually in plastic wrap, then place them in an airtight container. They can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying!
Is There a Vegan Alternative for This Recipe?
You can make a vegan version by substituting the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Use a vegan butter alternative for the unsalted butter. The bars will still be delicious!