These Pumpkin Snickerdoodle Bars are a fun twist on the classic cookie! They are soft, chewy, and packed with yummy pumpkin flavor, perfect for fall. Plus, the cinnamon sugar topping adds a delightful crunch!
Making these bars is a breeze! I love how they fill the kitchen with that warm, inviting smell. You can enjoy them with a cup of tea or coffee, and trust me, they disappear fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bars. For a gluten-free option, try using a 1:1 gluten-free flour blend. It’s great for keeping the same texture!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also make your own by roasting fresh pumpkin and pureeing it. Just ensure it’s smooth! If you’re in a pinch, butternut squash puree works too.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these bars their warm flavor. If you don’t have all, you can use pumpkin pie spice as a substitute. It gives a nice flavor, but be cautious with quantity as it’s more concentrated.
Butter: Unsalted butter is preferred, but you can use coconut oil or a dairy-free butter substitute if you’re looking for a vegan option.
How Do I Get the Perfect Texture for My Snickerdoodle Bars?
The texture of your bars is key to making them soft and chewy. Here’s how to achieve that:
- Make sure your butter is softened, but not melted. Room temperature butter incorporates air into the batter, leading to lighter bars.
- Don’t overmix once you add the dry ingredients. Stir just until combined to keep the bars tender.
- Let them cool completely before cutting; this helps them set nicely and makes cutting easier.
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. You should set aside some extra time for the bars to cool completely before cutting them. Overall, plan for about 1 hour to bring these delicious bars to the table!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan so your bars won’t stick when they’re done baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves. This step ensures that all the dry ingredients are evenly distributed.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes—it’s worth the effort for a nice texture!
4. Add Egg and Pumpkin:
Next, beat in the egg, and then mix in the pumpkin puree and vanilla extract until everything is well combined. The pumpkin will make the mixture moist and give that lovely flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the pumpkin mixture. Stir gently until just combined—this keeps your bars light and fluffy instead of dense.
6. Prepare for Baking:
Pour the batter into your prepared baking pan, spreading it evenly to ensure it bakes evenly.
7. Make the Topping:
In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter—spreading that extra sweet spice all over!
8. Bake:
Place the pan in your preheated oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
9. Cool and Slice:
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This will help the bars set properly, making them easier to cut.
10. Enjoy!
Once cool, cut the bars into squares, serve, and enjoy your delicious Pumpkin Snickerdoodle Bars with that lovely cinnamon sugar topping! They’re perfect for a cozy afternoon treat or a festive gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast your pumpkin until tender, scoop out the flesh, and puree it until smooth. Be sure to measure out 3/4 cup of it for the recipe.
What If I Don’t Have All the Spices Listed?
No worries! You can substitute with pumpkin pie spice if you have it on hand. Use about 1 teaspoon in place of the individual spices for a similar flavor. Just remember to adjust based on your taste preferences!
How Should I Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them or freeze the bars for up to 2 months. Just thaw them in the fridge before enjoying!
Can I Make This Recipe Vegan?
Yes! To make these bars vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes) and use a dairy-free butter alternative. They’ll still taste amazing!
