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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon salt - 1 tablespoon sugar (for sprinkling) - 1 teaspoon cinnamon (for sprinkling) For this recipe, precise measurements matter. Use a dry measuring cup for flour. Spoon flour into the cup, then level it off with a knife. This method helps avoid too much flour, which can affect the texture. Use a liquid measuring cup for pumpkin puree and eggs. Make sure you have the right amount for a moist, flavorful bar. You can substitute the butter with coconut oil for a dairy-free option. Use light brown sugar instead of dark for a milder flavor. If you lack pumpkin puree, use unsweetened applesauce. You can also replace eggs with flaxseed meal mixed with water. This is a great vegan option. Always keep in mind these swaps will slightly change the taste and texture. First, set your oven to 350°F (175°C). This step is key to baking the bars right. Next, grab a 9x13 inch baking pan. You can grease it or line it with parchment paper. The parchment helps with easy removal later. Make sure you have everything ready before you start mixing. In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until it looks light and fluffy. This step adds air to the batter. Then, add 1 cup of pumpkin puree, 2 large eggs, and 2 teaspoons of vanilla extract. Mix this until it is smooth and well combined. In another bowl, whisk together the dry ingredients. You will need 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of ground cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Once mixed, slowly add the dry ingredients to the wet mixture. Stir gently until combined. Be careful! Overmixing can make the bars tough. Pour the batter into your prepared baking pan and spread it out evenly. In a small bowl, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon. Sprinkle this mixture on top of the batter. It adds a great touch! Now, place the pan in the oven. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bars are ready! After baking, let the bars cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Finally, cut them into squares and serve. Enjoy your delicious Pumpkin Snickerdoodle Cookie Bars! To make the best Pumpkin Snickerdoodle Cookie Bars, start with softened butter. It helps mix the sugars well, giving you a fluffy batter. Use fresh pumpkin puree for rich flavor. If you use canned pumpkin, ensure it’s pure pumpkin, not pie filling. When mixing dry ingredients, whisk them well to avoid lumps. This creates a smooth batter. Don't overmix when combining wet and dry ingredients. This keeps the bars soft and chewy. A common mistake is not measuring ingredients accurately. Use dry measuring cups for flour and sugar. Another error is baking too long. Check the bars at 25 minutes. If a toothpick comes out clean, they are done. Avoid opening the oven door too early, as it can cause uneven baking. Lastly, let the bars cool before cutting them. Cutting too soon may lead to crumbles. These bars shine with a light dusting of powdered sugar. They taste amazing with a scoop of vanilla ice cream on top. Pair them with a warm cup of chai tea or coffee for a cozy treat. For an extra twist, serve with whipped cream and a sprinkle of cinnamon. You can also enjoy them as a sweet breakfast with yogurt or fresh fruit. {{image_2}} You can make these bars gluten-free easily. Replace all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This helps with texture. Make sure all other ingredients are gluten-free, too. Your bars will taste just as good! Add your own twist to these cookie bars. You can mix in some chopped nuts, like walnuts or pecans. Want more spice? Try adding ginger or allspice. For a fun touch, you can swirl in some cream cheese. This gives a nice tangy flavor that pairs well with pumpkin. For chocolate lovers, add chocolate chips to the batter. Use semi-sweet, milk, or dark chocolate chips based on your taste. About a cup will do. You can also use white chocolate chips for a sweeter bite. Just fold them in carefully before baking. This makes your bars even more delicious! Store your Pumpkin Snickerdoodle Cookie Bars in an airtight container. This keeps them fresh and moist. You can leave them at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. To freeze the bars, first let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them in the fridge overnight. These bars stay fresh for about a week if stored properly. Check for any signs of spoilage, like an off smell or mold. If they seem dry, a scoop of ice cream or a drizzle of frosting can help revive their taste. Enjoy them warm for a cozy treat! Yes, you can use fresh pumpkin. First, you need to cook it. Bake or steam the pumpkin until soft. Then, scoop out the flesh and mash it well. Make sure to drain any extra water. This will help keep your bars from being soggy. Fresh pumpkin adds a nice flavor and texture. To check if the bars are done, use a toothpick. Insert it in the center of the bars. If it comes out clean, they are ready. The top should look set and slightly golden. They will also spring back when you touch them lightly. If the toothpick has batter on it, bake for a few more minutes. You can serve these bars with a scoop of vanilla ice cream. It adds a creamy touch. A drizzle of caramel sauce on top also works well. For a fun twist, try whipped cream or a sprinkle of nuts. These options enhance the pumpkin flavor and make your treat even better. You now have a clear path to making delicious Pumpkin Snickerdoodle Bars. We covered ingredients, measurements, and smart swaps. Next, I shared easy steps for prep, mixing, and baking. You learned tips to avoid mistakes, serving ideas, and fun variations. Finally, I outlined storage info and answered common questions. With this guide, you can bake with confidence and enjoy tasty treats. Remember to have fun as you create!

Pumpkin Snickerdoodle Cookie Bars

Indulge in the flavors of fall with these delightful Pumpkin Snickerdoodle Cookie Bars! Perfectly soft and packed with pumpkin goodness, these bars are a delicious twist on a classic treat. With easy steps and simple ingredients, you'll have a crowd-pleasing dessert in no time. Ready to impress your friends and family? Click through to discover the full recipe and make your kitchen smell amazing!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 tablespoon sugar (for sprinkling)

1 teaspoon cinnamon (for sprinkling)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

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

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

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

            Pour the batter into the prepared baking pan and spread it evenly.

              In a small bowl, combine the remaining tablespoon of sugar with the teaspoon of cinnamon. Sprinkle this mixture over the top of the cookie 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 them to a wire rack to cool completely.

                    Once cooled, cut into squares and serve.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 20

                        - Presentation Tips: Dust the cooled bars lightly with powdered sugar for an added touch or serve with a scoop of vanilla ice cream on top for a delightful dessert experience.