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–+ servings

California Pumpkin Snickerdoodle Bars

Soft and chewy pumpkin snickerdoodle bars with a cinnamon sugar topping, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
For the Topping
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Prepare the Bars
  1. Preheat your oven to 350 degrees F. Line a 9x13-inch baking pan with aluminum foil or parchment paper, then lightly coat with nonstick cooking spray.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the pumpkin puree and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Spread the batter evenly into the prepared pan.
Add Topping and Bake
  1. In a small bowl, stir together the 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this topping evenly over the batter.
  2. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges are set and the center is still slightly soft.
  3. Allow the bars to cool completely in the pan on a wire rack before cutting into squares. Serve at room temperature.

Nutrition

Calories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 95mgFiber: 1gSugar: 15g

Notes

For a deeper flavor, use California-grown cinnamon from local markets. If using canned pumpkin, add 2 tablespoons of water to the puree to mimic fresh pumpkin consistency. Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These bars can be made ahead and frozen for up to 2 months; thaw at room temperature before serving. Avoid overbaking to keep the centers soft and fudgy.

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