These Pumpkin Snickerdoodle Bars are the perfect fall treat! Soft and chewy, they mix cozy pumpkin flavors with that classic snickerdoodle taste and a sprinkle of cinnamon sugar on top.
Honestly, who can resist the warm aromas wafting from the oven? These bars are ideal for sharing with friends or enjoying all by yourself. Just don’t blame me if you end up eating the whole pan! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is recommended here for better control over salt levels. If you’re looking for a dairy-free option, try using coconut oil or a vegan butter substitute.
Pumpkin Puree: Canned pumpkin puree is super convenient and works great. For a fresher take, you can roast and puree your own pumpkin. Just be sure it’s not pumpkin pie filling, which has added sugars and spices.
Sugars: The mix of granulated and brown sugar gives a great flavor. If you’re cutting back on sugar, consider using coconut sugar or a sugar substitute like Stevia. The texture might change a bit, but it should still be tasty!
Flour: All-purpose flour is standard for this recipe, but you can substitute with whole wheat flour for extra fiber. If you need a gluten-free version, almond flour or a gluten-free all-purpose blend also works well.
Spices: The cinnamon, nutmeg, and ginger warm up the bars beautifully. Feel free to play around with the spice levels or even add a pinch of allspice or clove—whatever suits your taste!
How Do I Properly Cream Butter and Sugar?
The creaming process is crucial for light and fluffy bars. Properly creamed butter incorporates air, creating a lighter texture. Here’s how to do it:
- Ensure butter is at room temperature for easy mixing.
- Mix on medium speed with granulated and brown sugars until the mixture is light in color and fluffy—about 3-4 minutes.
- Scrape down the bowl halfway to ensure even mixing.
- Don’t rush this step; it makes a big difference!
What’s the Best Way to Avoid Overmixing the Batter?
Overmixing can make your bars tough, which is not what you want! Here are some tips:
- Mix dry ingredients separately before adding them to wet ingredients. This keeps things simple.
- Add the flour mixture gradually and stop mixing right when there are no dry streaks left. Some small lumps are okay!
- Gently fold in the flour instead of using a mixer for the last bit if preferred.
Enjoy making your Pumpkin Snickerdoodle Bars! They’re a cozy treat perfect for sharing or savoring throughout the season.
Delicious Pumpkin Snickerdoodle Bars Recipe
Ingredients:
For the Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Time Needed:
This recipe takes about 15 minutes to prepare and approximately 30 minutes to bake, plus cooling time. Overall, plan for about 1 hour before you can serve these delightful bars.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang. This will make it easy to lift the bars out later.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This should take about 3-4 minutes.
3. Add Pumpkin and Eggs:
Next, mix in the pumpkin puree, eggs, and vanilla extract. Beat everything until fully combined, ensuring everything is mixed well together.
4. Whisk the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps in the dry ingredients.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Mix just until incorporated, being careful not to overmix—this will keep your bars soft and chewy.
6. Spread the Batter:
Pour the batter into the prepared baking pan and use a spatula to smooth the top so it’s even.
7. Make the Cinnamon Sugar Topping:
In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter in the pan for that delicious, sweet crust.
8. Bake:
Place the pan in the preheated oven and bake for about 28-33 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
9. Cool the Bars:
After baking, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is essential for getting the perfect texture.
10. Cut and Serve:
Once fully cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve them up warm or at room temperature.
11. Enjoy:
Enjoy these tender pumpkin-spiced snickerdoodle bars with a lovely cup of tea or coffee. They are perfect for cozy gatherings or as a snack any time of the day!
—
These Pumpkin Snickerdoodle Bars are a delightful blend of warm flavors and soft textures, all topped with a sweet cinnamon sugar crust. They’re sure to become a favorite treat!
Can I Use Different Types of Sugar in This Recipe?
Yes! You can substitute granulated sugar with coconut sugar or a sugar substitute like Stevia. Just keep in mind that the texture might vary slightly, and the flavor may change depending on what you use.
What If I Don’t Have Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Alternatively, you can use lemon juice or white vinegar (1/2 teaspoon for every teaspoon of cream of tartar) to achieve a similar effect.
How Long Can I Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week or freeze them for up to 3 months.
Can I Make These Bars Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free all-purpose flour blend. Be sure it contains xanthan gum for binding, or add a teaspoon to help the texture of the bars.
