Description
These soft and chewy Snickerdoodle Pumpkin Cookie Bars combine classic fall spices with the warm flavors of snickerdoodles for an easy, irresistible treat. Perfect for a cozy autumn snack or dessert!
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (for sprinkling)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together softened butter, brown sugar, egg, and vanilla until fluffy. Mix in the pumpkin puree.
- Gradually stir the dry ingredients into the wet ingredients until combined.
- Spread the batter evenly into the prepared baking dish. Sprinkle with cinnamon sugar.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting into bars.
Notes
- Store at room temperature in an airtight container for up to 3 days.
- These bars freeze well. Wrap tightly and freeze for up to 3 months.
- Add-ins like white chocolate chips or chopped nuts can enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg