These pumpkin snickerdoodle bars are soft, spiced, and just the right amount of sweet! With pumpkin in the mix, they bring a cozy flavor perfect for fall.
They smell amazing while baking, you might want to check if they last too long on the counter! I love cutting them into squares and enjoying them with a cup of hot chocolate.
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not the sweetened pie filling! You can also make your own puree by roasting and blending fresh pumpkin. It adds an extra fresh flavor.
Granulated Sugar: Along with the sugar in the batter, I love using more for the topping. If you’re looking for a lower-sugar option, you can use coconut sugar or even a sugar substitute like stevia.
Spices: Ground cinnamon and nutmeg are essential for that warm snickerdoodle flavor. You could also add a pinch of ground ginger for an extra zing if you like it spicy!
Flour: For a gluten-free version, try using a gluten-free all-purpose blend. It often works the same in baked goods, and you won’t lose that soft texture!
What’s the Best Way to Avoid Overmixing the Batter?
Overmixing can make your bars tough, so it’s crucial to mix just until everything is combined. Here’s how to do it:
- Start mixing your wet and dry ingredients separately until they’re each smooth.
- When you combine them, use a spatula instead of a mixer. This allows for gentler mixing.
- Fold in the dry ingredients with a few strokes rather than stirring vigorously. Stop as soon as there are no dry patches.
Remember, a few lumps are fine! This will keep your bars soft and tender.
How to Make Pumpkin Snickerdoodle Bars
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (plus 2 tablespoons for topping)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (plus 2 teaspoons for topping)
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted and cooled
Time Needed:
This recipe will take about 15 minutes to prepare and 25-30 minutes to bake. Plus, you’ll want to let the bars cool for a bit before cutting them, so give it about an hour in total to enjoy them warm!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get an 8×8-inch baking pan ready by lining it with parchment paper or greasing it lightly. This will help the bars come out easily once they’re baked.
2. Mix the Wet Ingredients:
In a medium bowl, combine the pumpkin puree, egg, vanilla extract, melted butter, and granulated sugar. Whisk everything together until it’s smooth and well blended. This mixture will keep your bars moist!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures that all your dry ingredients are evenly mixed and there are no clumps.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Remember, it’s okay if there are a few lumps—don’t overmix to keep those bars soft and chewy!
5. Prepare for Baking:
Pour the batter into your prepared baking pan and spread it out evenly. This batter will rise and create fluffy bars.
6. Sprinkle the Topping:
In a small bowl, mix the additional 2 tablespoons of sugar and 2 teaspoons of cinnamon. Sprinkle this mixture evenly over the batter for that signature snickerdoodle flavor!
7. Bake the Bars:
Place your pan in the preheated oven and bake for 25-30 minutes. Check if they’re done by inserting a toothpick into the center—if it comes out clean, they’re ready!
8. Cool and Cut:
Once baked, take the bars out of the oven and let them cool in the pan on a wire rack. Once cooled, cut them into squares for serving. They’re perfect warm or at room temperature!
9. Enjoy!
Serve these delightful pumpkin snickerdoodle bars with your favorite warm beverage. They make for a fantastic treat any time, especially in the fall!
This recipe yields moist and tender bars with a classic snickerdoodle crust, making it a delicious option for gatherings or cozy nights in! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, just roast and puree it until smooth. About a small pie pumpkin should yield enough puree for this recipe. Just make sure to let it cool before using it in the batter!
Can I Substitute the Egg to Make These Vegan?
Yes, you can use a flax egg instead! To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens, then add it to your wet ingredients!
How Should I Store Leftover Pumpkin Snickerdoodle Bars?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just ensure they’re well wrapped to prevent freezer burn!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in 1/2 cup of chopped nuts, such as pecans or walnuts, or even chocolate chips to the batter for extra flavor and texture. Just remember it may change the baking time slightly, so keep an eye on them while they bake!
