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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar (for batter) - 1 large egg - 1 cup pumpkin puree (not pie filling) - 1 teaspoon vanilla extract - 1/4 cup granulated sugar (for coating) - 1 tablespoon cinnamon (for coating) When making Pumpkin Snickerdoodle Bars, you need fresh, quality ingredients. Start with 1 cup of all-purpose flour. This flour gives the bars their nice structure. Next, add 1 teaspoon each of baking powder and baking soda for a light texture. Don’t forget the 1/2 teaspoon of salt, which enhances all the flavors. For a warm, fall taste, use 1 tablespoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. These spices make your kitchen smell amazing! You will also need 1/2 cup of unsalted butter, softened to room temperature. This creates a creamy mixture with the sugars. For sweetening, use 1 cup of packed brown sugar and 1/2 cup of granulated sugar for the batter. Next, add 1 large egg, 1 cup of pumpkin puree (make sure it’s pure pumpkin, not pie filling), and 1 teaspoon of vanilla extract for extra flavor. For the topping, mix 1/4 cup of granulated sugar with 1 tablespoon of cinnamon. This will create a lovely crust on top of the bars. Gather these ingredients, and you are ready to bake a delicious fall treat! - Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the sides for easy removal. - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set this aside for later. - In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until the blend is creamy and smooth. - Gradually add the dry ingredients into the wet mix. Stir gently until just combined. Do not overmix. - Spread the batter evenly in the prepared pan. Use a spatula to smooth the top. - In a small bowl, mix the remaining granulated sugar with cinnamon. Sprinkle this blend evenly on top of the batter. - Bake in the preheated oven for about 25 to 30 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. - Once done, remove the pan and let it cool for 10 minutes. Use the parchment overhang to lift the bars out of the pan. Place them on a wire rack to cool completely. - After cooling, cut the bars into squares. Serve them warm or at room temperature. Enjoy the warm, spicy aroma that fills your kitchen! If you want to change up the recipe, here are some easy swaps: - Flour Alternatives: You can use almond flour or oat flour. These options will give a different texture and flavor. - Butter Alternatives: Coconut oil or applesauce can replace butter. This change makes the bars dairy-free. For sugars, you might want a different taste: - Sugar Variations: Try using coconut sugar for a deeper flavor. You can also use maple syrup, but reduce the liquid in the recipe. Baking can be tricky, but I have some tips: - Ensuring Moist Bars: Do not overmix your batter. Mix just until combined. This keeps the bars soft and moist. - Checking for Doneness: Insert a toothpick into the center. If it comes out clean, they are ready. Serving these bars is fun! Here are some ideas: - Pairing Ideas: Enjoy with a warm cup of cider or a latte. The spices in the bars match perfectly with these drinks. - Decoration for Presentation: Dust powdered sugar on top for a pretty look. You can also add a drizzle of caramel for extra sweetness. {{image_2}} You can make these bars even better by adding chocolate chips. Just mix in about 1 cup of semi-sweet chocolate chips to the batter. The rich taste of chocolate pairs well with the warm spices. Another fun twist is to incorporate nuts or seeds. Chopped walnuts or pecans add a nice crunch. You can also try sunflower seeds for a nut-free option. Just fold in 1/2 cup of your choice for a delightful texture. If you need a gluten-free version, use almond flour instead of all-purpose flour. Replace the 1 cup with 1 cup of almond flour. The bars will still be soft and tasty, but check the bake time as it may vary. For vegan adaptations, swap the egg with 1/4 cup of unsweetened applesauce or a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5-10 minutes. This keeps your bars moist and fluffy without eggs. You can adjust the spices to give these bars a winter flavor. Try adding more nutmeg or some allspice to the mix. These spices will warm up the taste and make it perfect for cold days. Adding cranberries or other fall ingredients is another great idea. Dried cranberries can bring a tartness that balances the sweet bars. You can mix in about 1 cup of dried cranberries into the batter for a tasty surprise. To keep your Pumpkin Snickerdoodle Bars fresh, use an airtight container. This method locks in moisture and flavor. At room temperature, the bars last about four days. If you store them in the fridge, they can stay good for up to a week. Freezing is a great option for longer storage. To freeze, wrap each bar tightly in plastic wrap. Place them in a freezer bag or airtight container. This way, they won’t stick together. When you want to enjoy them again, take them out and let them thaw in the fridge overnight. For a quicker option, leave them at room temperature for a couple of hours. To reheat your bars without drying them out, use the microwave. Heat them for about 10-15 seconds. Check if they are warm enough. If not, add a few more seconds. You can also warm them in the oven at 350°F for about five minutes. Serve them fresh after storage for the best taste. Pumpkin Snickerdoodle Bars keep well for about three days at room temperature. Store them in an airtight container to stay fresh. If you want to keep them longer, place them in the fridge. They can last up to a week in there. Just make sure to cover them well. This will help keep their soft texture. You should not use pumpkin pie filling. Pumpkin pie filling has added sugars and spices. This can change the bars' taste and texture. Stick with pure pumpkin puree instead. It gives a natural pumpkin flavor and moisture. This helps your bars stay soft and delicious. If your batter feels too thick, don't worry. You can add a splash of milk to thin it out. Just mix it in slowly. This will help you reach a smoother consistency. Another option is to add a little more pumpkin puree. This keeps the flavor while adjusting the thickness. To make your bars more festive, you can add nuts or chocolate chips. This adds texture and extra flavor. You can also top them with a drizzle of white chocolate for a sweet touch. Another idea is to sprinkle some colored sugar on top for a holiday feel. Get creative and enjoy the process! In this blog post, we covered how to make delicious Pumpkin Snickerdoodle Bars. I shared the ingredients needed and walked you through easy steps. You learned about ingredient swaps, baking tips, and how to store your bars. Remember, you can customize these bars with flavors and dietary needs. Enjoy baking and sharing these tasty treats! Your kitchen will smell amazing, and your friends will love them. Happy baking!

Pumpkin Snickerdoodle Bars

Satisfy your sweet tooth this fall with these delicious Pumpkin Snickerdoodle Bars! Easy to make and bursting with warm spices, this recipe is perfect for cozy gatherings or a tasty treat at home. Learn how to create these soft, chewy bars with just a few simple ingredients and a little love. Click through now to discover the full recipe and enjoy the flavors of the season! #PumpkinSnickerdoodles #FallBaking #DessertRecipes #PumpkinSpice
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1/4 cup granulated sugar (for coating)

1 tablespoon cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, mix the softened butter, brown sugar, and 1/2 cup granulated sugar until creamy and smooth.

        Beat in the egg, pumpkin puree, and vanilla extract until well combined. The mixture should be smooth and fluffy.

          Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

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

              In a small bowl, combine the remaining 1/4 cup granulated sugar with 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.

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

                  Remove from the oven and let the bars cool in the pan for 10 minutes. Using the parchment overhang, lift the bars out of the pan and place on a wire rack to cool completely.

                    Once cooled, cut into squares and serve, enjoying the delightful aroma of fall spices!

                      Prep Time: 15 min | Total Time: 45 min | Servings: 16