Pumpkin Snickerdoodle Bars
A pumpkin twist on the classic cookie, back in bar form. Traditional cinnamon perks up a pumpkin bar for a delectable treat.
Equipment
- 9x13 Baking Pan
- Mixing Bowl
- Rubber Spatula
Ingredients
For the Batter
- 2½ Cups Flour
- 1 Cup Butter Softened
- 1 Cup Brown Sugar
- 1 Cup Pumpkin Puree
- ½ Cup White Sugar
- 1 Tbsp Milk
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Vanilla Extract
- 1 Tsp Cream of Tartar
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- ¼ Tsp Salt
For the Topping
- ¼ Cup White Sugar
- 1 Tsp Cinnamon
- ½ Tsp Pumpkin Pie Spice
Instructions
Make the Topping
- In a small bowl, mix together the topping ingredients. Set aside for later.
Make the Batter
- Preheat your oven to 350°F.
- Cream together the butter, brown sugar, and white sugar.
- Add the pumpkin, vanilla, and milk to the mix and stir to combine.
- Add the flour, baking powder, cinnamon, pumpkin pie spice, cream of tartar, and salt. Mix until well combined. Warning: it'll be sticky!
- Grease a 9x13 baking dish. Spread the batter as evenly as you can inside it.
- Sprinkle your topping across the top of the batter.
- Bake for 20-25 minutes. You're looking for a soft but not raw center, similar to brownies. Let cool and serve!