These Pumpkin Snickerdoodle Bars are soft, spiced treats that blend the cozy flavors of pumpkin and cinnamon. Each bite is like a warm hug in dessert form!
They’re super easy to make, and you can enjoy them with a cup of coffee or tea. Trust me, they’ll disappear faster than you can say “pumpkin spice!” ☕🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these bars as you control the saltiness. If you prefer a dairy-free option, try using coconut oil or softened vegan butter.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right taste and texture. If you’re out of pumpkin, mashed sweet potatoes or unsweetened applesauce work well as substitutes.
Sugar: Granulated sugar adds sweetness and helps with the texture. You can replace half with brown sugar for a richer flavor, or use coconut sugar for a less refined option.
Flour: All-purpose flour is the go-to here, but if you want a gluten-free version, use a 1:1 gluten-free flour blend instead.
Cream of Tartar: This ingredient helps create that puffy texture. If you’re in a pinch, you can use lemon juice or white vinegar in equal amounts as a substitute.
How Do I Get the Right Texture for My Snickerdoodle Bars?
The texture of Pumpkin Snickerdoodle Bars is key to their deliciousness. Here are some tips to keep them soft and fluffy:
- Don’t overmix your batter. Mixing just until combined avoids the bars becoming tough.
- Make sure your butter is softened but not melted. This helps create that light, fluffy texture.
- Cool the bars completely in the pan before cutting. This helps them set properly.
With these tips and ingredient insights, you’ll have a fantastic batch of Pumpkin Snickerdoodle Bars to enjoy!
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 25-30 minutes to bake. Make sure to let the bars cool for a bit before serving. Overall, you can expect to spend about 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C) and prepare your baking pan by greasing it or lining it with parchment paper. This will make it easier to remove the bars later!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter with 1 cup of granulated sugar. Using an electric mixer or a whisk, beat until the mixture is light and fluffy. This step adds air to your batter, making it nice and soft!
3. Add Pumpkin, Egg, and Vanilla:
Mix in the pumpkin puree, egg, and vanilla extract until everything is well combined. It should be a smooth mixture with no lumps.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon. This ensures all your dry ingredients are evenly distributed.
5. Mix Dry and Wet Ingredients Together:
Gradually add the dry mixture to the wet ingredients. Mix just until combined—be careful not to overmix, as that can make the bars tough!
6. Spread the Batter:
Pour the batter into the prepared baking pan and spread it evenly using a spatula. It should look nice and smooth on top.
7. Make the Cinnamon-Sugar Topping:
In a small bowl, mix the remaining 1/2 cup of sugar with 2 teaspoons of cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter for that classic snickerdoodle flavor!
8. Bake the Bars:
Place the pan in your preheated oven and bake for about 25-30 minutes. To check if they’re done, insert a toothpick into the center—if it comes out clean, your bars are ready!
9. Cool and Cut:
Once baked, take the bars out of the oven and let them cool completely in the pan on a wire rack. Once cooled, cut them into squares.
10. Serve and Enjoy:
Your Pumpkin Snickerdoodle Bars are now ready to be devoured! Serve them warm or at room temperature, and enjoy the delightful flavors of fall!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! If using fresh pumpkin, make sure to cook it until tender, then mash it until smooth before measuring out 1 cup for the recipe. This will give you a fresh and delicious flavor!
How Should I Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months!
Can I Make These Bars Gluten-Free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend instead of regular flour, and you’ll have a delicious gluten-free treat without any adjustments to the other ingredients.
What Can I Serve with Pumpkin Snickerdoodle Bars?
These bars are delightful on their own! However, pairing them with a scoop of vanilla ice cream or a dollop of whipped cream adds an extra touch of indulgence!