Pumpkin Snickerdoodle Bars
These pumpkin snickerdoodle bars are soft, chewy and full of cozy fall flavor. Made with real pumpkin, warm spices and a classic cinnamon sugar topping, they're the perfect cross between a blondie and a pumpkin-flavored snickerdoodle!
Ingredients
Pumpkin Snickerdoodle Bars
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1 egg yolk not the whole egg, to reduce the cakey-ness
- 2 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Cinnamon Sugar Topping
- 2 Tbsp granulated sugar approximately
- 1 tsp cinnamon approximately
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper (or lightly grease it with cooking spray) for easy removal.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add in the pumpkin puree, egg yolk, and vanilla extract. Whisk until fully combined.
- In a separate bowl, mix the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Combine the wet and dry ingredients until everything is just combined—don’t overmix! The batter will be thick, almost like cookie dough.
- Transfer the dough into your prepared pan and use a rubber spatula to spread it evenly into the corners.
- In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon (or more! I didn’t really measure mine), then sprinkle the mixture evenly over the top.
- Bake for 25–30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted near the center should come out with just a few moist crumbs.
- Let the bars cool in the pan for at least 20–30 minutes before slicing.