Description

Soft and chewy bars flavored with pumpkin and warm spices, topped with a crunchy cinnamon-sugar crust. These bars are an easy and delicious twist on classic snickerdoodles with the cozy taste of fall.

Ingredients

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

3/4 cup pumpkin purée (not pumpkin pie filling)

1 large egg

1 tsp vanilla extract

2 tbsp granulated sugar (for topping)

1 tsp ground cinnamon (for topping)

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Instructions

Preheat oven to 175°C (350°F). Grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin purée, egg, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients until just combined.
Spread the batter evenly into the prepared baking pan.
Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon for the topping. Sprinkle evenly over the batter.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before slicing into bars.

Notes

For extra richness, swirl cream cheese into the batter before baking.

Add white chocolate chips, butterscotch chips, or chopped nuts for variation.

Bars can be stored in an airtight container at room temperature for 3 days or refrigerated for up to 5 days.

They freeze well wrapped individually; thaw at room temperature.

Microwave a bar for 8–10 seconds for a fresh-baked taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 190
Sugar: 15g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg