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Pumpkin Snickerdoodle Bars

Soft, chewy pumpkin spice snickerdoodle bars with a classic cinnamon-sugar topping. Perfect for fall and easy to make!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 bars

Equipment

  • 9x13 inch baking pan Greased or lined with parchment paper
  • Large bowl
  • Medium bowl
  • Small bowl
  • Stand Mixer Optional, hand mixer or whisk can be used
  • Spatula
  • Wire rack
  • toothpick For testing doneness

Ingredients
  

Main ingredients

  • 1 cup Salted Butter, Softened 227 g
  • 1 cup Granulated Sugar 212 g
  • 0.5 cup Lightly Packed Brown Sugar 106 g
  • 1 cup Canned Pumpkin Puree 227 g. Make sure it's pure pumpkin, not pie filling.
  • 2 tablespoons Water
  • 1 teaspoon Vanilla Extract
  • 2.5 cups All-Purpose Flour 355 g
  • 1.5 teaspoons Ground Cinnamon
  • 1 teaspoon Cream of Tartar
  • 0.5 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Ground Nutmeg
  • 0.25 teaspoon Allspice

Irresistible Topping

  • 0.25 cup Granulated Sugar 53 g
  • 1 teaspoon Ground Cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease or line a 9x13 inch baking pan with parchment paper, leaving overhang.
  • In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
    1 cup Salted Butter, Softened
  • Stir in pumpkin puree, water, and vanilla extract until well combined.
    1 cup Salted Butter, Softened
  • In a separate bowl, whisk together flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice.
    1 cup Salted Butter, Softened
  • Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
    1 cup Salted Butter, Softened
  • Pour batter into the prepared pan and spread evenly with a spatula.
  • In a small bowl, mix together topping sugar and cinnamon, then sprinkle evenly over the batter.
    1 cup Salted Butter, Softened
  • Bake for 25-30 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 15-20 minutes, then lift out using parchment paper and cool completely on a wire rack. Slice into squares.

Notes

Measure flour correctly by spooning it into the cup and leveling. Ensure ingredients like butter are at room temperature for best texture. Start checking for doneness around the 25-minute mark.