These Pumpkin Snickerdoodle Bars are a cozy fall treat that mixes pumpkin flavor with a soft, chewy texture. Cinnamon sugar on top makes them simply irresistible!
They’re perfect for sharing with friends or family, though you might just want to keep them all for yourself. I know I wouldn’t mind sneaking a few extra pieces! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the overall saltiness. If you’re short on butter, try using coconut oil or applesauce for a slightly different flavor and texture.
Granulated & Brown Sugar: The mix of white and brown sugar adds depth in sweetness. You can swap brown sugar for coconut sugar if you’re looking for a healthier option.
Pumpkin Puree: You must use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If fresh pumpkins are available, you can roast and puree them for a fresh taste!
Spices: Cinnamon, nutmeg, and cloves give these bars a warm flavor. If you don’t have ground cloves, you can skip them or use allspice as a substitute.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar correctly is key to achieving light, fluffy bars. It helps incorporate air, giving your bars a nice texture. Start with softened butter – no melting! Here’s how to do it:
- Use a stand mixer or hand mixer on medium speed.
- Mix until the butter is light in color and fluffy, about 2-3 minutes.
- Add sugar gradually and continue mixing until well-combined, about 1-2 minutes more.
This technique makes a big difference, so take your time, and you’ll love the final product!
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree (not pie filling)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. After that, it’s best to let the bars cool for a little while before cutting into them. So you’re looking at a total time of around 1 hour. A perfect recipe to fill your kitchen with delicious fall aromas!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×9-inch baking pan by lining it with parchment paper or lightly greasing it. This will help prevent the bars from sticking.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened unsalted butter with both granulated and brown sugars. Use a mixer to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, beat in the egg and vanilla extract into the butter and sugar mixture. Make sure everything is well combined and smooth.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This will ensure the spices and leavening agents are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Don’t overmix—it’s okay if a few lumps remain.
6. Add the Pumpkin:
Gently fold in the pumpkin puree until it’s evenly mixed throughout the batter. This will give your bars that lovely pumpkin flavor!
7. Spread the Batter:
Pour the batter into your prepared baking pan and spread it out evenly with a spatula. It should fill the pan nicely.
8. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar with the ground cinnamon. Then, sprinkle this cinnamon sugar evenly over the top of the batter in the pan.
9. Bake the Bars:
Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, but not wet batter.
10. Cool the Bars:
Once baked, remove the pan from the oven and set it on a wire rack to cool completely. Patience is key here!
11. Cut and Serve:
Once cooled, lift the bars out of the pan using the parchment paper (if used) and cut into squares. Enjoy these delightful Pumpkin Snickerdoodle Bars with a nice warm cup of tea or coffee!
Happy baking and enjoy! 🎃
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if needed. Just be sure the blend contains xanthan gum for proper binding. Almond flour is another option, but it may change the texture slightly, making the bars denser.
Can I Make These Bars Vegan?
Absolutely! To make these Pumpkin Snickerdoodle Bars vegan, swap out the butter for a plant-based alternative like coconut oil or vegan butter. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a binding agent.
How Should I Store Leftover Bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. You can also refrigerate them for an extra day or two if you prefer a chilled treat. For longer storage, consider freezing them—just wrap each bar individually in plastic wrap and place them in a freezer-safe bag, where they will keep well for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in 1/2 cup of chopped nuts, like pecans or walnuts, or even chocolate chips for an extra flavor boost. Just fold them into the batter right before spreading it in the pan.