And the pumpkin obsession continues…
So…I was a little skeptical about these. I made two different batches and liked both for different reasons…so now what, right? Well, I went to my taste testers and they picked which one they liked, and I made it again and OMG, it was better than the first batch.
Pumpkin Snickerdoodle Bars are definitely here to stay!!
Do you guys have that problem? Maybe it’s because I taste the batter, then when it’s out of the oven and then when it’s cooled…maybe it’s just taste overload.
Which is also why I always taste the next day and test the recipe again.
Anyways…these pumpkin snickerdoodle bars are spot on when it comes to taste. I LOVE the texture…they’re soft and a little chewy, and they are the perfect pumpkin cinnamon balance.
I mean pumpkin and cinnamon are EVERYTHING right now. Most popular flavors out there and I have to say…we love it around here!
Hope you do, too because I have plenty more to share.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- ½ cup unsalted butter, melted
- ⅓ cup pure pumpkin puree
- ¾ cup brown sugar, packed (dark brown sugar works, too)
- ¼ cup granulated sugar
- 1 large egg yolk, room temperautre
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1¾ cup all-purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper. Spray or butter pan before adding parchment paper to help it stick to the pan.
- Mix together butter, pumpkin, brown sugar, granulated sugar, egg yolk and vanilla, scrape down sides of bowl as necessary. You can do this with a mixer or by hand with a whisk.
- Add the rest of the ingredients: baking soda, salt, pumpkin pie spice, and flour and mix on low-speed until combined. Dough will be sticky.
- Pour into prepared pan, spreading evenly. Butter hands if needed to help spread dough.
- Lastly, mix together granulated sugar and cinnamon in a small bowl and pour evenly over top of the dough. Bake for 25 minutes. Depending on your oven it may take a little longer. If you want a more gooey bar, bake for less time.