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Pumpkin Snickerdoodle Bars

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 bars

Ingredients

For the Bars

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • ¾ cup pumpkin puree not pie filling
  • 2 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon cream of tartar optional, for classic snickerdoodle tang
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt

For the Cinnamon-Sugar Top

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

Make the Dough

  • Preheat the oven to 350 degrees F and grease or line a 9x13 pan.
  • Cream the softened butter with the granulated and brown sugar until fluffy. Beat in the egg, pumpkin puree, and vanilla.
  • Add the flour, cinnamon, cream of tartar if using, baking powder, baking soda, pumpkin pie spice, and salt. Mix just until combined.

Press, Dust, and Bake

  • Press the thick dough evenly into the pan using damp fingers or an offset spatula.
  • Stir together the topping sugar and cinnamon and dust it evenly over the top, pressing lightly.
  • Bake 22 to 26 minutes, until the top is crackly and the center is just set. Cool completely before cutting into squares.

Notes

  • Keep the pumpkin modest: Too much moisture makes cakey bars instead of chewy blondies.
  • Press the sugar top lightly: It helps the cinnamon-sugar crackle.
  • Cool before cutting: Cool bars slice into clean squares.