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To make Pumpkin Spice Snickerdoodle Bars, gather these simple ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ginger powder - ½ teaspoon salt - Toppings: ¼ cup granulated sugar, 1 tablespoon cinnamon Each ingredient plays an important role. The butter gives the bars a rich flavor. The sugars add sweetness and help with texture. Pumpkin puree brings moisture and a lovely fall taste. Eggs bind everything together, ensuring a nice structure. The flour is the base of the bars, while the baking soda helps them rise. Cream of tartar adds a nice tang, making the bars soft and chewy. The spices—cinnamon, nutmeg, and ginger—add that warm, cozy flavor we all love in fall treats. Don't forget the topping! The mix of sugar and cinnamon gives a sweet, crunchy finish. When you bake these bars, your kitchen will smell amazing. Enjoy the process, and get ready for a delightful treat! 1. Start by preheating your oven to 350°F (175°C). This helps the bars bake evenly. 2. Grease a 9x13 inch baking pan or line it with parchment paper. This makes for easy removal. 3. In a large mixing bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Mix until the mixture is light and fluffy. 4. Now, add 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of vanilla extract. Beat this mixture until it is well combined. 1. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ginger powder, and ½ teaspoon of salt. This blend gives your bars great flavor. 2. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix; this keeps the bars tender. 1. Spread the batter evenly into your prepared baking pan. Use a spatula to smooth the top. 2. In a small bowl, mix ¼ cup of granulated sugar with 1 tablespoon of cinnamon for the topping. Sprinkle this mixture evenly over the batter. 3. Bake in your preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. To get the best Pumpkin Spice Snickerdoodle Bars, avoid overmixing the batter. Overmixing adds too much air, making the bars tough. Mix until just combined for soft, chewy bars. Each oven may bake differently. Check your bars a few minutes early to avoid burning. If your oven tends to run hot, reduce the baking time slightly. Serve the bars on a rustic wooden board. This adds charm and warmth to your table. Dust the top with powdered sugar for a snowy effect. A sprinkle of cinnamon or a few candied pecans makes for a lovely finishing touch. You can also cut the bars into fun shapes for a festive look. Prevent dryness by measuring flour correctly. Too much flour can make your bars crumbly. Use the spoon-and-level method: spoon flour into the measuring cup and level it off with a knife. To avoid undercooking, test with a toothpick. Insert it into the center; it should come out clean or with a few crumbs. If it’s wet, bake a bit longer. {{image_2}} You can easily adjust this recipe for your needs. For gluten-free bars, swap regular flour with a gluten-free blend. Make sure it has a 1:1 ratio. For dairy-free options, use coconut oil or a dairy-free butter. You can also replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. This works well in most baked goods. Want to add a twist? Toss in some chocolate chips or nuts. Dark chocolate pairs nicely with pumpkin spice. Walnuts or pecans add a nice crunch. You can also try adding spices like cloves or allspice. These will deepen the flavor and enhance the warmth of the bars. These bars shine during the holidays. For Halloween, add candy corn on top. For Thanksgiving, sprinkle some candied ginger or pecans. You can also shape them into festive cutouts. This makes them great for parties or special events. Each variation keeps the spirit of the season alive while adding a new taste. To keep your Pumpkin Spice Snickerdoodle Bars fresh, use an airtight container. Place parchment paper between layers if stacking. This will help avoid sticking. Store them in a cool, dry place. You can also refrigerate them for added freshness. In the fridge, they last about a week. If you want to keep them longer, freeze them. In the freezer, they can last up to three months. To enjoy your bars warm, the best method is to use a microwave. Heat them for about 10-15 seconds. Check to make sure they do not get too hot. You can also use an oven. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet and heat for about 5-10 minutes. This way, they stay soft and tasty. Enjoy them fresh! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin gives a nice flavor, but it may be a bit watery. Drain any excess liquid before using. How do I know when the bars are done baking? Check the bars after 25 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The edges will look set, and the top may be slightly golden. Can I freeze the Pumpkin Spice Snickerdoodle Bars? Absolutely! Once cooled, cut the bars and place them in an airtight container. They freeze well for up to three months. Just thaw them in the fridge before serving. What to do if my batter is too dry? If your batter feels too dry, add a little more pumpkin puree. Start with one tablespoon at a time until it feels right. The batter should be thick but not crumbly. Can I make this recipe vegan? Yes, you can make it vegan! Replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Also, use a vegan butter substitute. Best drinks to pair with pumpkin spice bars These bars taste great with warm apple cider. A cup of chai tea also works well. For a twist, try pairing them with a vanilla latte. Ideas for serving at parties or gatherings Serve these bars on a rustic wooden board. Dust them with powdered sugar for a beautiful touch. Add some candied pecans or a sprinkle of cinnamon on top for extra flair. This blog post covers how to make Pumpkin Spice Snickerdoodle Bars. We outlined the ingredients, steps for mixing and baking, and shared tips for success. You learned about variations, storage, and FAQs. These bars are fun and simple to make. Whether for a cozy gathering or a holiday treat, they bring joy. Enjoy baking these delicious bars and share them with others. You’ll impress friends and family with your skills!

Pumpkin Spice Snickerdoodle Bars

Indulge in the flavors of fall with these delightful Pumpkin Spice Snickerdoodle Bars! This easy recipe combines creamy pumpkin, warm spices, and a sweet cinnamon topping for a treat that’s perfect for any autumn gathering. With just a few simple ingredients and minimal prep time, you can create a batch that your friends and family will adore. Click through now to discover the full recipe and make your kitchen smell heavenly!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ginger powder

½ teaspoon salt

¼ cup granulated sugar (for topping)

1 tablespoon cinnamon (for topping)

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, granulated sugar, and brown sugar until light and fluffy.

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

        In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger powder, and salt.

          Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

            Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.

              In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon for the topping. Sprinkle this mixture evenly over the batter.

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

                  Allow the bars to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                    Once cooled, cut the bars into squares and serve.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16

                        - Presentation Tips: Serve the bars on a rustic wooden board and dust with powdered sugar for a snowy effect. Garnish with a sprinkle of cinnamon or a few candied pecans for an added touch!