Treat yourself to these easy pumpkin snickerdoodle bars this fall. The recipe blends pumpkin spice with snickerdoodle cookies for a delicious seasonal treat!
1cup(226 g or 2 sticks) unsalted butter, room temperature
1cup(200 g) granulated sugar
½cup(100 g) packed light brown sugar
1cup(226 g) pure pumpkin purée
1large egg, room temperature
2teaspoonspure vanilla extract
Cinnamon Sugar Topping
3Tablespoonsgranulated sugar
1teaspoonground cinnamon
Instructions
Preheat oven to 350° F. Grease and flour (or line with parchment paper) a 9x13 baking pan. Set aside.
In a large bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add pumpkin purée, egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Add flour mixture and mix just until combined.
Transfer dough to prepared baking pan and press down firmly. In a small bowl, whisk together sugar and cinnamon for the topping. Sprinkle evenly over the dough. It helps to sprinkle from at least a foot above the pan so the cinnamon sugar is dispersed evenly.
Bake snickerdoodle bars at 350° F for 20 to 25 minutes (don’t over bake). The bars are done when the edges are set and the center is soft. Cool completely before cutting and serving.
Notes
Pumpkin pie spice: Use either store-bought or make your own. Whisk together 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon allspice or ground cloves.Store in an airtight container at room temperature for up to 5 days.Freeze bars after they have cooled completely. Wrap in plastic wrap and store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.