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Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting
Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting
- Recipe Submitted by Herb on 11/10/2014
Category: Holiday, Eggs, Cookies
Ingredients List
- For the Cookie Bars
- ½ C butter, room temperature
- ¾ C sugar
- 3 tbsp pumpkin puree, not pumpkin pie filling
- 1 egg
- 2 tsp vanilla extract
- 2½ C all-purpose flour
- 1½ tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- For the Frosting
- ½ C butter, softened
- 2½ ”“ 3 C confectioner”™s sugar
- 3 tbsp pumpkin puree
- ½ tsp cinnamon
- ¼ tsp nutmeg
- â…› tsp ginger
- cinnamon sugar, for garnish
Directions
1. Preheat oven to 350. Lightly spray a 9×9 or 8×8 inch baking dish with non-stick cooking spray.
2. In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy.
3. In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of prepared baking dish.
5. Bake for 15-20 minutes. Remove to a wire rack to cool completely.
6. While bars are cooling, prepare frosting. Beat together butter and confectioner”™s sugar. Add in pumpkin, cinnamon, nutmeg, and ginger. Beat until creamy. If more confectioner”™s sugar is needed, add 2 tablespoons at a time up to another ½ cup.
7. Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.
2. In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy.
3. In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of prepared baking dish.
5. Bake for 15-20 minutes. Remove to a wire rack to cool completely.
6. While bars are cooling, prepare frosting. Beat together butter and confectioner”™s sugar. Add in pumpkin, cinnamon, nutmeg, and ginger. Beat until creamy. If more confectioner”™s sugar is needed, add 2 tablespoons at a time up to another ½ cup.
7. Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.
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