![- 1 cup canned pumpkin puree - 1/2 cup melted coconut oil or unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt For the Cinnamon Sugar Topping: - 2 tablespoons granulated sugar - 1 tablespoon ground cinnamon When I make Snickerdoodle Pumpkin Bars, I love using canned pumpkin puree. It gives great flavor and a soft texture. If you want to use fresh pumpkin, you can. Just cook and mash it well. Next, melted coconut oil or unsalted butter adds moisture. I prefer coconut oil for a lighter taste. The combination of brown sugar and granulated sugar gives a sweet, rich taste. I use packed brown sugar to enhance the bars' chewiness. Two large eggs bind everything together, making the bars nice and fluffy. Don’t forget the teaspoon of vanilla extract, which adds warmth and richness to the flavor. For the base, all-purpose flour is key. It helps create that perfect soft texture. Baking powder and baking soda help the bars rise. The ground spices are what make these bars special. Cinnamon, ginger, and nutmeg bring a warm, cozy flavor that feels like fall. A pinch of salt helps balance the sweetness. Finally, for the cinnamon sugar topping, the mixture of sugar and cinnamon creates a sweet crust on top. This step makes the bars even more exciting. You can find the full recipe [Full Recipe] for more details on how to combine these ingredients. Enjoy the process, and get ready for a treat! 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper. This makes it easy to remove the bars later. 2. In a large bowl, whisk together canned pumpkin puree, melted coconut oil (or unsalted butter), brown sugar, and granulated sugar. Mix until it is smooth and creamy. 3. Next, add eggs and vanilla extract to the mix. Whisk again until everything blends well. 4. In another bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix these dry ingredients well so they are evenly spread. 5. Slowly add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to over-mix. This keeps your bars soft. 6. Pour the pumpkin batter into the prepared baking pan. Use a spatula to spread it evenly. 7. In a small bowl, mix granulated sugar and ground cinnamon for the topping. Sprinkle this mix over the top of the batter. 8. Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick in the center. It should come out clean. 9. Let the bars cool in the pan for at least 10 minutes. Then, transfer them to a wire rack to cool completely. 10. Once cool, slice the bars into squares. You can serve them on a pretty platter. For a fun touch, dust them with powdered sugar or drizzle with a simple glaze. A sprinkle of cinnamon or a small pumpkin on the side adds a festive vibe. For the complete recipe, you can refer to the [Full Recipe]. To get soft, chewy bars, avoid over-mixing the batter. When you mix the dry ingredients with the wet, do this gently. Stop as soon as you see no dry flour. This keeps the bars tender. After baking, let the bars cool in the pan for about ten minutes. This helps them set. Then, transfer them to a wire rack. This will cool them completely and make them easier to cut. You can boost the flavor with extra spices. Try adding more cinnamon or a dash of cloves. A splash of vanilla extract can also add depth. For toppings, consider adding chopped nuts or chocolate chips. You can even drizzle some icing for a sweet touch. These changes can make your bars even more special. If you need vegan options, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. For a dairy-free option, use coconut oil instead of butter. Want gluten-free bars? Substitute all-purpose flour with a gluten-free blend. Just be sure to check that the blend contains xanthan gum for best results. {{image_2}} You can make these Snickerdoodle pumpkin bars even better with fun twists. Try adding chocolate chips for a sweet surprise. The rich chocolate blends well with the spices. Here are some options to consider: - Chocolate chips: Use semi-sweet or dark chocolate for a nice contrast. - Nuts: Chopped walnuts or pecans add a crunchy bite. - Dried fruit: Raisins or cranberries infuse a fruity flavor. Experimenting with spices can bring new life to your bars. You can try different spice blends to find your favorite. Here are some fun ideas: - Different spices: Add cardamom or allspice for a unique taste. - Sweet potato: Swap pumpkin with sweet potato for a different texture. - Butternut squash: This squash offers a sweet and creamy option. How you serve these bars can change the whole experience. Pair them with various toppings to delight your guests. Here are some serving ideas: - Ice cream: A scoop of vanilla ice cream on top makes it a treat. - Whipped cream: Light whipped cream adds a fluffy touch. - Layered dessert: Stack the bars with layers of cream or pudding for fun. Feel free to mix and match these variations. Each choice will create a new flavor experience for you to enjoy. For the full recipe, check the section above. To keep your Snickerdoodle Pumpkin Bars fresh, store them in the refrigerator. Place the bars in an airtight container. This helps seal in moisture and flavor. You can also cover them tightly with plastic wrap. If you want to store them long-term, freezing is a great option. First, cut the bars into squares. Wrap each square in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. They will stay fresh for months this way. These bars last about 5 to 7 days in the fridge. Keep an eye on them for signs of spoilage. If you see any mold or an unusual smell, it's best to toss them. In the freezer, they can last up to 3 months. Thaw them in the fridge before eating. This ensures they taste just as good as when you first made them. To cut Snickerdoodle Pumpkin Bars, use a sharp knife. Wait for the bars to cool completely. This helps them hold their shape better. For clean cuts, wipe the knife between slices. You can also use a ruler to mark even portions. Aim for squares or rectangles, about two inches each. Enjoy the neat presentation! Yes, you can use fresh pumpkin! Start with a small pumpkin. Cut it, remove seeds, and roast it until soft. Then, scoop out the flesh and mash it. You’ll need about one cup of fresh puree. This gives a fresh taste, but ensure it’s not too watery. Drain excess liquid before mixing with other ingredients. To make gluten-free Snickerdoodle Pumpkin Bars, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure the blend contains xanthan gum for structure. Follow the same measuring instructions as with regular flour. The bars will still be soft and delicious! Just watch the baking time; they may need slight adjustments. Absolutely! Cream cheese frosting pairs well with these bars. Or, try a simple vanilla glaze. To make cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla. Spread it on cooled bars. For a glaze, mix powdered sugar with milk until smooth. Drizzle it over the bars for a sweet touch. Each Snickerdoodle Pumpkin Bar contains about 150 calories. They have 6 grams of fat, 23 grams of carbs, and 2 grams of protein. The bars also provide some fiber, thanks to the pumpkin. Remember, these values can change based on your ingredient choices. For healthier options, consider using less sugar or a sugar substitute. Yes, you can make these bars vegan! Replace the eggs with flax eggs. To do this, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to thicken. Use plant-based butter instead of coconut oil. These swaps make the bars vegan while still being soft and tasty. This blog post shared a simple recipe for Snickerdoodle Pumpkin Bars. We covered the ingredients, preparation steps, and variations to enhance flavor. You learned about storage options and ways to make these bars fitting for various diets. In conclusion, these bars are fun to make and share. Enjoy getting creative with flavors and toppings. Your baking journey will surely bring smiles to everyone who tries them. Keep experimenting and have fun in the kitchen!](https://recipespursuit.com/wp-content/uploads/2025/07/ef2e1eeb-cd6c-438f-9de8-be9147c719ca-250x250.webp)
Snickerdoodle Pumpkin Bars
Indulge in fall flavors with these delicious Snickerdoodle Pumpkin Bars! Made with creamy pumpkin puree and a warm blend of spices, these bars are the perfect autumn treat. Simple to make and incredibly satisfying, they are topped with a sweet cinnamon sugar mix for an added crunch. Click to explore the full recipe and bring this delightful dessert to your next gathering! Your taste buds will thank you!