Side Pannel
Pumpkin Snickerdoodle Bars
Pumpkin Snickerdoodle Bars
- Recipe Submitted by maryjosh on 12/21/2016
Ingredients List
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar, for sprinkling
- 2 teaspoons cinnamon, for sprinkling
Directions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
Add the flour and stir until just combined, don't overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
In a small bowl, combine the granulated sugar, cinnamon, and stir.
Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
Add the flour and stir until just combined, don't overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
In a small bowl, combine the granulated sugar, cinnamon, and stir.
Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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