Imagine a dessert that combines the warm, comforting spices of pumpkin pie with the irresistible cinnamon-sugar crunch of a classic snickerdoodle - all in one incredible bar! These Pumpkin Pie Snickerdoodle Bars are about to become your new obsession, transforming ordinary baking into a magical autumn experience that will have your family and friends begging for seconds. With a perfect balance of soft, marbled texture and rich, seasonal flavors, this recipe is guaranteed to be the star of any gathering.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt to create the dry ingredient mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough into two equal portions. To one portion, fold in the pumpkin puree, ground cinnamon, and nutmeg until evenly distributed.
- Layer the batters in the prepared pan: spread the plain snickerdoodle dough first, then top with the pumpkin-spiced dough. Use a knife to create swirl patterns for a marbled effect.
- In a small bowl, mix additional cinnamon and sugar to create a topping. Sprinkle generously over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift and cut into 12 equal bars.
- Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your butter is truly softened but not melted for the perfect creamy texture.
- Use fresh spices for the most vibrant flavor - old spices can taste dull and flat.
- Don't overmix the batter; this can lead to tough, dense bars instead of tender ones.
- Create beautiful swirl patterns by using a knife to gently drag through the two batters.
- Let the bars cool completely before cutting to ensure clean, neat edges.
- For extra decadence, serve slightly warm with a scoop of vanilla ice cream.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
