Pumpkin Spice Snickerdoodle Bars
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup pumpkin puree (ensure it is pure pumpkin, not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the topping: 2 tablespoons granulated sugar mixed with 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal, or grease the pan thoroughly with non-stick cooking spray.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat again until smooth. Do not worry if the mixture looks slightly curdled at this stage; the pumpkin adds moisture that will even out once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 tablespoon of pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tougher bar texture. The dough will be thick and slightly sticky.
- Transfer the dough into the prepared baking pan. Use a spatula to spread it into an even layer. In a small bowl, mix the topping ingredients (sugar and pumpkin pie spice) and sprinkle it generously and evenly over the top of the dough.
- Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Place the pan on a wire rack and let the bars cool completely before slicing into squares.