These Pumpkin Snickerdoodle Bars are a tasty treat for fall! Soft, chewy, and packed with pumpkin flavor, they’re rolled in cinnamon and sugar for a sweet finish.
They’re perfect for cozy evenings or gatherings with friends. I love making a batch and watching them disappear in no time—who can resist that warm, spiced goodness? 🎃
Key Ingredients & Substitutions
Unsalted Butter: This gives the bars a rich flavor. You can use a vegan butter alternative if you’re looking for a dairy-free option. Just be sure it’s softened for easy mixing!
Granulated Sugar: Using sugar creates a nice sweetness. For a different twist, substitute half with brown sugar for extra moisture and depth of flavor.
Canned Pumpkin Puree: This is key for the pumpkin flavor! If you don’t have it, homemade puree works too—simply cook and blend fresh pumpkin. But be cautious with the moisture it adds!
Cream of Tartar: Essential for achieving that classic snickerdoodle texture. If you don’t have it, you can replace it with 1 teaspoon of lemon juice or vinegar—this helps to mimic the acidity.
How Do I Get the Bars Perfectly Baked?
Baking these Pumpkin Snickerdoodle Bars requires close attention to time and temperature. Here are some tips for perfect results:
- Preheating the oven for even baking is key; don’t skip this step!
- Check doneness using a toothpick or knife inserted into the center. If it comes out clean, they’re done!
- Let them cool in the pan. This helps them set and makes cutting easier.
Remember, if you see a little jiggle in the center, it’s fine; they’ll firm up as they cool! Enjoy making these warm, cozy bars!”
How to Make Delicious Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon (for batter)
- 1 teaspoon ground cinnamon (for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 35-40 minutes to bake, making the total time around 1 hour including cooling. You’ll love how quickly these bars come together!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking pan or lining it with parchment paper will ensure your bars come out easily after baking.
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar. Use an electric mixer to blend until the mixture is light and fluffy – this helps give your bars a great texture.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Now stir in the vanilla extract, making those flavors come together beautifully!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon. Making sure these dry ingredients are well combined will ensure even flavor and texture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, stirring until just combined. Don’t overmix; a few lumps are okay.
6. Prepare the Dough Layers:
Press about two-thirds of the dough evenly into the bottom of your prepared pan. This is going to be the base of your bars, so make sure it’s spread out well!
7. Add Pumpkin Layer:
In another bowl, combine the pumpkin puree, remaining ¼ cup of sugar, and 1 teaspoon of cinnamon. Mix well, then spread this delicious pumpkin mixture over the dough base evenly.
8. Crumble Remaining Dough:
Now take the remaining one-third of the dough and crumble it over the pumpkin layer evenly. This makes a nice topping for your bars!
9. Bake the Bars:
Place the pan in the preheated oven and bake for 35-40 minutes. They’re ready when the top is golden, and a toothpick inserted into the center comes out clean.
10. Cool and Finish:
Once baked, let the bars cool completely in the pan. This helps them set and makes them easier to cut.
11. Add Cinnamon Sugar Topping:
In a small bowl, mix together 1 tablespoon of cinnamon with 2 tablespoons of sugar. Sprinkle this mixture generously over the cooled bars for that classic snickerdoodle flavor.
12. Cut and Serve:
Finally, cut the bars into squares and serve. Enjoy the soft and spiced goodness of your Pumpkin Snickerdoodle Bars with friends and family!
These bars have a buttery snickerdoodle crust paired perfectly with a rich pumpkin layer, topped with a delightful cinnamon sugar that brings all those fall flavors together. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just peel, cook, and blend the pumpkin until smooth. Be sure to drain any excess moisture for the best texture in the bars.
How Should I Store Leftover Bars?
Store any leftover Pumpkin Snickerdoodle Bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week.
Can I Make These Bars Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your other ingredients are also gluten-free to avoid cross-contamination.
What’s the Best Way to Freeze These Bars?
To freeze, allow the bars to cool completely, then cut into squares. Layer them in an airtight container with parchment paper between them and freeze for up to 3 months. Thaw in the fridge before enjoying!
