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Chewy Pumpkin Snickerdoodle Bars
These Pumpkin Snickerdoodle Bars are soft and chewy with rich pumpkin spice flavor and a crunchy cinnamon sugar coating. They are so easy to make and faster to put together than snickerdoodle cookies since it all bakes in one pan, so I love to make these when I have guests over around the holidays. You will love the cozy Fall flavors and they will make your house smell incredible!
Ingredients
Pumpkin batter:
- ½ cup (113g) salted butter, melted
- ¾ cup (165g) packed light brown sugar
- ¼ cup plus 1 tbsp (75ml) pure pumpkin puree
- ½ teaspoon pure vanilla extract
- 1 cup plus 1 tbsp (160g) all purpose flour
- 1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon sugar:
- 3 tablespoon (40g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line an 8x8-inch metal baking pan with parchment paper.
- Combine melted butter, brown sugar, pumpkin puree and vanilla in a large bowl and whisk to blend until smooth.
- Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl and mix it together to blend evenly. Add this to the butter mixture and use a rubber spatula fold it in until just combined. Spread the thick batter into prepared pan using a small offset spatula.
- Make the cinnamon sugar. Combine the granulated sugar and cinnamon in a small bowl and mix well. Sprinkle 2 tablespoon of cinnamon sugar over top and swirl it in with a knife or an offset spatula. It will rough up the batter as it will be thick but that’s OK. Pat it down flat again with your hands. Sprinkle the remaining cinnamon sugar on top.
- Bake for 20-25 minutes or until the edges are browned and the center looks puffed and slightly cracked.
- Transfer pan to a wire rack and let cool completely before lifting out of the pan using the parchment overhang and cutting into squares.
