Description
Pumpkin snickerdoodle bars bring warm autumn comfort straight to your kitchen, blending classic cinnamon sweetness with seasonal pumpkin charm. Homemade goodness awaits as you savor each spiced, tender bite of this irresistible seasonal treat.
Ingredients
Scale
Pumpkin and Spices:
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Main Ingredients:
- 1 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 large egg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Additional Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Warm the kitchen oven to 350°F (175°C), positioning the rack in the center. Prepare a 9×13-inch baking vessel by coating with butter or laying parchment paper across the bottom and sides for effortless removal.
- Create a silky base by whisking melted butter with granulated and brown sugars until smooth and glossy. Introduce the egg, pumpkin puree, and vanilla extract, blending until the mixture becomes uniform and luscious.
- In a separate vessel, sift together flour, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger. Gently fold the dry ingredients into the wet mixture, stirring minimally to prevent over-mixing and maintain a tender texture.
- Craft a fragrant topping by combining granulated sugar and ground cinnamon in a small dish, creating a sweet and aromatic coating.
- Transfer the velvety batter into the prepared pan, using a spatula to distribute evenly and create a level surface. Liberally dust the cinnamon-sugar mixture across the entire top, ensuring complete coverage.
- Slide the pan into the preheated oven and bake for 25-30 minutes. The bars are ready when a toothpick emerges clean and the edges display a golden-brown hue.
- Remove from the oven and allow the bars to cool completely within the pan. Once cooled, slice into squares and serve, revealing a tender, spice-infused treat perfect for autumn gatherings.
Notes
- Ensure butter is melted but not hot to prevent egg curdling when mixing wet ingredients.
- Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor and correct moisture content.
- Avoid overmixing batter to keep bars tender and prevent tough texture.
- Measure flour correctly by gently spooning into measuring cup and leveling with knife to prevent dense bars.
- Swap traditional flour with gluten-free blend for celiac-friendly version without compromising taste.
- Store bars in airtight container at room temperature for maximum freshness, lasting 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg