Description
Deliciously soft and chewy pumpkin snickerdoodle bars, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Sprinkle the cinnamon sugar mixture over the top of the batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into bars and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a cream cheese frosting, mix together cream cheese, powdered sugar, and vanilla extract.
- These bars can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Bars, Fall Dessert, Pumpkin Recipes