These pumpkin snickerdoodle bars are a yummy treat that brings together the warm flavors of pumpkin and cinnamon sugar. Soft, chewy, and simply delightful!
They’re perfect for fall, but honestly, I eat them anytime! Just cut a piece and enjoy with a cozy drink. Who doesn’t love a little pumpkin magic? 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter brings rich flavor. If you’re in a pinch, you can substitute with margarine or coconut oil. I find using butter gives a nicer texture, though!
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you prefer fresh, roast a sugar pumpkin and mash it. Just make sure to strain excess moisture for the right texture.
Eggs: These help bind the bars. If you’re vegan or allergic, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for each egg. It works surprisingly well!
Cream of Tartar: This ingredient helps create that classic snickerdoodle flavor and soft texture. If you don’t have it, substitute with 1/2 teaspoon baking powder, but know it alters the taste slightly.
What’s the Best Way to Mix Ingredients Without Overdoing It?
Mixing is a vital step in baking. For these bars, you want to combine ingredients just enough for everything to blend smoothly. Here’s how:
- Whisk wet ingredients until smooth, then add dry ingredients gradually.
- Use a spatula or wooden spoon to fold the mixture gently—think lifting and turning rather than stirring vigorously.
This method prevents overmixing, which can lead to dense bars. A light hand keeps them deliciously soft!
Enjoy making these pumpkin snickerdoodle bars! They’re a lovely treat for gatherings or a cozy snack at home.
How to Make Delicious Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for prep and 30 to 35 minutes for baking. You’ll have approximately 50 to 60 minutes total to whip up these sweet pumpkin treats. After baking, let them cool for a while before cutting. They’re worth the wait!
Step-by-Step Instructions:
1. Preheating and Preparing the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab a 9×13 inch baking pan. You can grease it lightly with some butter or oil, or line it with parchment paper for easier removal later.
2. Mixing the Wet Ingredients:
In a large bowl, pour in the melted butter and add the granulated sugar. Using a whisk, mix them together until smooth and creamy. Then, add the eggs one at a time, making sure to mix well after each addition. Next, stir in the pumpkin puree and vanilla extract until everything is nicely combined.
3. Combining the Dry Ingredients:
In another bowl, sift together the flour, cream of tartar, baking soda, salt, ground cinnamon, and nutmeg. This will help ensure your bars are light and fluffy. It’s a quick and simple step that makes a big difference!
4. Bringing It All Together:
Gradually mix the dry ingredients into the bowl with the wet ingredients. Use a spatula or spoon to gently combine them, being careful not to overmix. Just mix until you don’t see any dry flour left—it’s okay if there are a few lumps!
5. Spreading the Batter:
Pour the batter into your prepared baking pan. Use a spatula to spread it out evenly so it cooks uniformly in the oven.
6. Adding the Cinnamon Sugar Topping:
In a small bowl, mix together the 1/4 cup of granulated sugar with the tablespoon of cinnamon. This is for your topping! Sprinkle it generously over the batter in the pan. The more, the merrier!
7. Baking Time!
Place the pan in your preheated oven and bake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when they’re ready.
8. Cooling and Serving:
Once baked, remove the bars from the oven and set them on a wire rack to cool completely in the pan. This may take a while, but it helps them set up perfectly. After they’ve cooled, cut them into squares.
9. Enjoy Your Treat:
These pumpkin snickerdoodle bars are wonderfully soft and spiced, with a sugary topping that makes them extra special. Enjoy them with a glass of milk, a cup of coffee, or just on their own. Happy baking!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with gluten-free flour if you need a gluten-free option. Just make sure to use a 1:1 gluten-free flour blend that includes xanthan gum for the best results!
How Do I Store Leftover Bars?
Store any leftover pumpkin snickerdoodle bars in an airtight container at room temperature for up to 3 days. If you’re keeping them longer, they can be refrigerated for up to a week, or freeze them for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to mix in some chopped walnuts or pecans for added crunch, or sprinkle in some chocolate chips for a sweet twist. Just make sure not to overload the batter to keep the bars soft.
What If I Don’t Have Cream of Tartar?
If you don’t have cream of tartar on hand, you can use 1/2 teaspoon of baking powder instead. It will alter the flavor slightly, but your bars will still turn out delicious!
