Soft Pumpkin Snickerdoodle Bars
Discover how to make soft and delicious pumpkin snickerdoodle bars with a cinnamon sugar topping. Perfect for fall baking!
Equipment
- 1 8×8-inch square pan
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the pumpkin puree, eggs, and vanilla extract to the butter and sugar mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Mix the granulated sugar and cinnamon for the topping in a small bowl. Sprinkle evenly over the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the bars to cool in the pan before slicing into 8 pieces. Serve warm or at room temperature.
Storage
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for the best results. Use fresh spices for the most vibrant flavor.
Ingredient Substitutions: Substitute dairy-free butter and egg replacers for a vegan version.
How to Serve: Serve warm with coffee or tea for a delightful fall treat.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter a day ahead and store in the fridge until ready to bake.
Ingredient Substitutions: Substitute dairy-free butter and egg replacers for a vegan version.
How to Serve: Serve warm with coffee or tea for a delightful fall treat.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Prepare the batter a day ahead and store in the fridge until ready to bake.