Description

Chewy, pillowy pumpkin bars with a signature crackly cinnamon-sugar crust. These cozy bars combine the flavors of a cinnamon roll and a sugar cookie, offering a nostalgic and easy-to-make weekend dessert.

Ingredients

Scale

1/2 cup (113g) butter, softened
1 cup (200g) granulated sugar
1/2 cup (120g) canned 100% pure pumpkin puree
1 large egg, room temperature
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/4 cup (50g) granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
Pinch of salt (for topping)
Optional: 1/2 cup white chocolate chips
Optional: 1/2 cup chopped toasted pecans

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy (about 3-4 minutes with a mixer).
Add the egg and pumpkin puree to the butter mixture. Mix on low speed until just combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, 1/2 teaspoon salt, and pumpkin pie spice.
Add the dry ingredients to the wet ingredients in two batches. Mix on low speed until just combined. Do not overmix.
Spread the batter evenly into the prepared pan.
In a small bowl, mix the 1/4 cup sugar, 1 tablespoon cinnamon, and pinch of salt. Sprinkle evenly over the batter and press down gently.
Bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bars cool in the pan for at least 20 minutes. Lift out using the parchment overhang and transfer to a wire rack to cool completely.
Slice into squares and serve.

Notes

Ensure butter is softened, not melted, for proper creaming. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Cream of tartar is essential for the authentic snickerdoodle tang. Bars stay fresh in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days. They can also be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 16
Sodium: 150
Fat: 8
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: pumpkin bars, snickerdoodle bars, fall dessert, pumpkin recipe, cinnamon sugar bars, cozy baking, weekend treat