With the gooey, chewy texture of a blondie and the lightness and soft bite of a cake, these bars are the best of both worlds.
Pumpkin Snickerdoodle Bars
Makes about 18 bars
Ingredients
Dough:
- 1 cup (227 grams) unsalted butter
- 3¾ cups (469 grams) all-purpose flour
- 2 teaspoons (4 grams) ground cinnamon
- 1½ teaspoons (7.5 grams) baking powder
- 1½ teaspoons (7.5 grams) baking soda
- 1¼ teaspoons (3.75 grams) kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (15-ounce) can (425 grams) pumpkin
- 2â…” cups (587 grams) firmly packed light brown sugar*
- 1 tablespoon (13 grams) vanilla extract
Topping:
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (6 grams) ground cinnamon
- 2 tablespoons (16 grams) all-purpose flour
Instructions
- Preheat oven to 325°F (170°C). Lightly spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- For dough: In a medium light-colored skillet, melt butter over medium heat. Cook, stirring or swirling skillet frequently, until butter turns a medium-brown color and has a nutty aroma. Pour butter into a large heatproof bowl, and let cool for 10 to 15 minutes.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
- Whisk pumpkin, brown sugar, and vanilla into browned butter until well combined. Gradually stir in flour mixture until just combined and no dry streaks remain. Spread half of batter into prepared pan.
- For topping: In a small bowl, whisk together granulated sugar and cinnamon.
- In another small bowl, whisk together flour and half of cinnamon sugar. Sprinkle flour mixture onto batter. Spoon remaining batter onto flour mixture, and gently spread into an even layer. Sprinkle with remaining cinnamon sugar.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.
Notes
*We used C&H® Light Brown Sugar.
Tried this recipe?Let us know how it was!
Hi! I have not tried the recipe yet? Are there suppose to be any eggs?
Thank you!
Jess
Hi Jessica,
No, this recipe does not call for eggs. Happy baking!
This is a wonderful recipe and if you are egg-free it’s even better! The texture is truly the star of the show, but the flavors are not far behind. I added 1/2 tsp ground ginger (a must with pumpkin things for me) and cut the nutmeg down to 1/8 of a tsp. It also works great to cut the recipe in half and bake it in a 9″ square pan for 35-40 min.
I’m not a pumpkin fan and I loved this recipe! I cut the recipe in half, and reduced the sugar by 30%, and it was perfect.
Another delicious recipe from Bake from Scratch… It was wonderful. I am ready to make the second one and freeze it for the workers who are preparing a fundraising project. It will be a perfect treat.