These Pumpkin Snickerdoodle Bars are a tasty fall treat! They combine soft, chewy pumpkin cookies with a cinnamon-sugar topping that makes every bite delightful.
Just imagine the warm, cozy smell filling your kitchen while these bake. I like to enjoy them fresh out of the oven with a cup of hot cocoa—pure comfort!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bars structure. If you’re looking for a gluten-free option, you could use a 1:1 gluten-free flour blend, which works well in most baking recipes.
Pumpkin Puree: Canned pumpkin puree is the easiest choice, but you can also use homemade puree. Just ensure it’s fully drained to avoid excess moisture. If you’re aiming for a different flavor, sweet potato puree is a great substitute.
Unsalted Butter: I prefer unsalted butter for baking, as it lets you control the salt content. You can replace it with coconut oil or a dairy-free butter if you want a vegan version.
Granulated Sugar: This adds sweetness. You can reduce it slightly, or use coconut sugar or even maple sugar if you want a more natural sweetener.
How Do I Ensure My Bars Are Soft and Chewy?
Getting that soft and chewy texture is key for your Pumpkin Snickerdoodle Bars. One important step is to cream the butter and sugar well. This incorporates air and helps create a light texture.
- Make sure your butter is softened but not melting. This helps achieve a fluffy mixture.
- Avoid overmixing after you add the dry ingredients. Just mix until everything is combined to keep your bars tender.
- Let them cool completely in the pan before cutting. This helps them set and makes them easier to slice!
Delicious Pumpkin Snickerdoodle Bars Recipe
Ingredients You’ll Need:
- For the Bars:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Optional: Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time. After baking, allow the bars to cool completely before cutting, which may take about 30 minutes. Overall, you should plan for about 1 hour to 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a 9×13 inch baking pan with parchment paper or lightly grease it with butter or cooking spray. This will help you lift the bars out easily later.
2. Mix Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Make sure everything is well combined, then set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s important to incorporate air for a softer bar!
4. Incorporate the Wet Ingredients:
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat this mixture until it is fully combined and smooth, ensuring there are no lumps from the pumpkin puree.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until they’re combined. Be careful not to overmix; this helps keep your bars nice and chewy!
6. Spread in the Pan:
Pour the batter into your prepared baking pan, spreading it evenly with a spatula. Make sure the batter reaches all corners of the pan.
7. Add the Topping:
In a small bowl, mix together 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon. Sprinkle this delightful mixture evenly over the top of the batter to create your yummy snickerdoodle topping.
8. Bake:
Place your pan in the preheated oven and bake for about 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
9. Cool the Bars:
Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This step is key to make sure they hold their shape when sliced.
10. Slice and Serve:
After cooling for about 30 minutes, slice the bars into squares. If you’d like, dust the top with some powdered sugar for an extra special touch before serving. Enjoy these delicious Pumpkin Snickerdoodle Bars with friends and family!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Just note that using whole wheat flour will give the bars a denser texture. You might want to use a mix of whole wheat and all-purpose flour for a lighter result.
Can I Substitute the Pumpkin Puree with Applesauce?
Absolutely! Applesauce can be a great substitute for pumpkin puree. It will change the flavor a bit, but the bars will still be moist and delicious. Just be sure to use unsweetened applesauce to avoid extra sugar!
How Do I Store Leftover Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week. Just let them come to room temperature before serving for the best flavor and texture.
Can I Freeze Pumpkin Snickerdoodle Bars?
Yes! You can freeze them for up to 3 months. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container. To enjoy, thaw them in the fridge overnight or leave them at room temperature for a few hours.
