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Pumpkin Snickerdoodle Bars: 1 Amazing Fall Treat

Pumpkin Snickerdoodle Bars
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Chewy pumpkin bars with a cinnamon-sugar swirl, perfect for fall baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Cinnamon-Sugar Swirl:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the brown sugar and cinnamon for the swirl.
  7. Spread half of the pumpkin batter evenly into the prepared baking pan.
  8. Sprinkle half of the cinnamon-sugar mixture over the batter.
  9. Dollop the remaining pumpkin batter over the cinnamon-sugar layer, then sprinkle with the remaining cinnamon-sugar mixture.
  10. Using a knife or skewer, gently swirl the cinnamon-sugar into the batter.
  11. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the bars cool in the pan on a wire rack before cutting and serving.

Notes

  • For extra chewy bars, be careful not to overbake.
  • You can add chopped pecans or walnuts to the batter for added texture.
  • These bars are delicious on their own or with a cream cheese frosting.

Nutrition

Find it online: https://flavorzine.com/pumpkin-snickerdoodle-bars/