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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup pumpkin puree (not pumpkin pie filling) - 2 large eggs - 2 teaspoons vanilla extract - 3 1/2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 2 tablespoons ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 cup granulated sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) These ingredients come together to create the soft, chewy texture of pumpkin snickerdoodle cookie bars. Here’s a breakdown of why each ingredient matters: - Unsalted butter: Softened butter helps create a rich flavor and soft texture. It is key for creaming with sugars. - Brown sugar and granulated sugar: This mix gives the bars a sweet depth and slight chewiness. - Pumpkin puree: This adds moisture and a lovely pumpkin flavor. Use pure pumpkin puree, not pie filling. - Eggs: They bind the ingredients and help the bars rise. - Vanilla extract: This brings warmth and enhances the overall flavor. - All-purpose flour: The base of the recipe, flour gives structure to the bars. - Baking powder and baking soda: These leavening agents help the bars rise and stay soft. - Salt: A must to balance the sweetness. - Ground spices: Cinnamon, nutmeg, and ginger provide that signature snickerdoodle taste. For rolling, the sugar and cinnamon mix adds a sweet and spicy topping, making these bars irresistible. - Preheat your oven to 350°F (175°C). - Grease or line a 9x13-inch baking pan with parchment paper. - In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy. This step adds air and makes your bars soft. - Next, add 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of vanilla extract. Mix until smooth. The pumpkin gives flavor and moisture. - In another bowl, whisk together 3 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and your spices: 2 tablespoons of cinnamon, 1 teaspoon of nutmeg, and 1/2 teaspoon of ginger. - Gradually mix the dry ingredients into the wet mixture. Do this slowly to avoid lumps. Mix just until combined. - Spread the batter evenly in your prepared baking pan. Make sure it’s flat for even baking. - In a small bowl, mix 1/2 cup of granulated sugar with 2 tablespoons of cinnamon. Sprinkle this over the batter for a sweet topping. - Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick. It should come out clean when done. To get that fluffy texture, start by creaming the butter and sugars well. Use a large bowl and a hand mixer or stand mixer. Mix until it looks light and airy. This step is key! Using pure pumpkin puree is also very important. It adds moisture and flavor. Avoid pumpkin pie filling; it has extra spices and sugar that can change the taste. Stick with pure pumpkin for the best results. Want to take your bars up a notch? Try adding chocolate chips or nuts. They add great texture and flavor. You can use semi-sweet chocolate or even butterscotch chips for a twist. Using fresh spices makes a big difference too. Ground spices lose flavor over time. Buy whole spices and grind them for the best taste. Fresh cinnamon, nutmeg, and ginger can transform your cookie bars. Garnishing makes your bars look great. Dust them with powdered sugar right before serving. It gives a lovely finish. You can also place mini pumpkins or colorful fall leaves around them. This adds to the autumn vibe and makes your dessert pop. Serve your cookie bars on a rustic wooden board. This not only looks nice but also feels cozy. Pair them with warm drinks like apple cider or coffee for a perfect fall treat. {{image_2}} To make these cookie bars gluten-free, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This will help give the bars a nice texture. You can also use almond flour or coconut flour, but be aware these may change the taste and texture. Want to add a twist? Try mixing in white chocolate chips or adding caramel swirls. Both options will give your cookie bars a sweet surprise. For a seasonal touch, consider folding in dried cranberries or chopped pecans. These will add color and a nice crunch. If you want a vegan version, you can replace the eggs. Use flaxseed meal mixed with water or unsweetened applesauce. For the butter, try coconut oil or a dairy-free spread. Make sure to use a plant-based milk for the perfect texture. These changes will keep your bars tasty and moist. To keep your pumpkin snickerdoodle cookie bars fresh, store them properly. If you want to keep them at room temperature, place them in an airtight container. This way, they stay soft and tasty for up to three days. Make sure the container is sealed tight to avoid air exposure. For longer storage, refrigerate the cookie bars. Just wrap each bar in plastic wrap before placing them in a container. This protects them from drying out. They can last up to a week in the fridge. Freezing these cookie bars is simple. First, let them cool completely. Then, slice the bars into squares. Wrap each square in plastic wrap tightly. After that, place all the wrapped bars in a freezer-safe bag. You can freeze them for up to three months. When you want to enjoy a bar, take it out of the freezer. Unwrap it and place it in the fridge overnight to thaw. If you are in a hurry, you can also thaw it at room temperature for about an hour. This way, your bars taste just as good as fresh! No, you should not use pumpkin pie filling. Pumpkin pie filling has added sugar and spices. It makes the bars too sweet and alters the taste. Always choose pure pumpkin puree for a rich flavor. If you can't find pumpkin puree, you can make your own. Cook fresh pumpkin, blend it, and strain to remove excess water. This gives you the best results for your cookie bars. Check for a few signs to know when they are ready. First, look for a golden-brown top. Second, insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done. If it has wet batter on it, keep baking for a few more minutes. Typically, they will take about 25-30 minutes in the oven. Let them cool in the pan before cutting. These cookie bars pair well with many treats. Try serving them with warm apple cider or a pumpkin spice latte. You can also add a scoop of vanilla ice cream on top. For a fun twist, serve with whipped cream and a sprinkle of cinnamon. These options enhance the cozy flavors of fall and make your dessert table even more inviting. These pumpkin snickerdoodle cookie bars are tasty and fun to make. We covered the ingredients needed, from the creamy butter and pumpkin puree to tasty spices. I walked you through every step, ensuring you achieve the right texture. With tips for flavor and presentation, your bars will impress. You can even try variations like gluten-free or vegan options. Remember, storing them well keeps them fresh longer. Enjoy baking and sharing your cookie bars with loved ones this season!

Pumpkin Snickerdoodle Cookie Bars

Indulge in the deliciousness of Pumpkin Snickerdoodle Cookie Bars! These soft and chewy treats combine the warm flavors of cinnamon, nutmeg, and pumpkin for an irresistible fall dessert. Perfect for gatherings or cozy nights at home, these bars are easy to make and sure to impress. Click through to discover the simple recipe and bring a taste of autumn to your kitchen! Your next favorite dessert is just a click away!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 cup granulated sugar (for rolling)

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, eggs, and vanilla extract to the mixture. Beat until well combined and smooth.

        In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

          Spread the cookie batter evenly into the prepared baking pan.

            In a small bowl, mix together 1/2 cup granulated sugar and 2 tablespoons of cinnamon. Sprinkle the mixture evenly over the top of the cookie batter.

              Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                Allow the cookie bars to cool in the pan on a wire rack before slicing into squares or rectangles.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24 bars

                    - Presentation Tips: Serve the bars on a rustic wooden board dusted with powdered sugar and cinnamon for an autumnal feel, and garnish with mini pumpkins or fall leaves for a festive touch.