Chewy Pumpkin Snickerdoodle Bars
These delicious Pumpkin Snickerdoodle Bars are what dreams are made of! They combine the delicious fall spices you find in snickerdoodle cookies, aromatic vanilla extract, and the flavor of pumpkin for the ultimate fall treat. They're soft, chewy, buttery, and covered with a yummy cream cheese glaze!
Servings: 12
Equipment
Ingredients
Cookies
- 1 1/2 sticks (170 g or 12 Tablespoons) unsalted butter
- 2 Tablespoons (18 g) nonfat milk powder
- 1/2 cup (122 g) canned pumpkin puree*
- 1 cup (200 g) light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/3 (173 g) cups flour
- 1/2 teaspoon cream of tartar*
- 1/2 teaspoon salt
- 1 teaspoon EACH pumpkin pie spice & cinnamon
Topping
- 2 Tablespoons (25 g) granulated sugar
- 1 teaspoon cinnamon
Glaze
- 2 ounces full fat brick style cream cheese
- 1/2 cup (60 g) cup powdered sugar
- 1 teaspoon vanilla
Instructions
- In a medium light-colored saucepan, melt the butter over low heat. Whisk in the milk powder.1 1/2 sticks (170 g or 12 Tablespoons) unsalted butter, 2 Tablespoons (18 g) nonfat milk powder
- Increase the heat to medium and brown the butter. Whisk the butter continuously and cook it until it bubbles, froths, crackles, and eventually brown bits form in the bottom of the pan. Remove the pan from the stove immediately when the butter turns golden brown. It will continue to cook as it cools in the pan.
- While the butter cools, place the pumpkin puree on a paper towel-lined plate. Place another paper towel on top of the pumpkin and press it to absorb excess water. Repeat this 1-2 more times to remove excess water from the pumpkin. Set aside.1/2 cup (122 g) canned pumpkin puree*
- In a small bowl, mix together the sugar and cinnamon for the topping. Set aside. Preheat the oven to 350 degrees.1 teaspoon cinnamon, 2 Tablespoons (25 g) granulated sugar
- Remove 2 Tablespoons of the brown butter and place it in a small mixing bowl. Set aside for the glaze.
- Once the butter reaches 75-80 degrees (you can pop it into the fridge or freezer if needed), stir together the remaining butter, pumpkin, brown sugar, egg yolk, and vanilla.1 egg yolk, 1 teaspoon vanilla, 1 cup (200 g) light brown sugar
- In this order, add the flour, cream of tartar, salt, pumpkin pie spice, and cinnamon to the wet ingredients. Using a fork, gently combine the dry ingredients (on top of the wet ingredients), before folding them in. Fold in the dry ingredients.1 1/3 (173 g) cups flour, 1/2 teaspoon cream of tartar*, 1/2 teaspoon salt, 1 teaspoon EACH pumpkin pie spice & cinnamon
- Line an 8 x 8 inch pan with parchment paper. Press the dough into the pan.
- Sprinkle the cinnamon sugar on top.
- Bake for 18-22 minutes. Cool on a wire rack for about 30 minutes before removing from the pan.
- While the bars cool, stir together the butter and cream cheese. Microwave in 5-second intervals, stirring between each until they are melted and combined. The oil might separate, but the powdered sugar will help the glaze come together. Add the powdered sugar and vanilla. Stir to combine. Microwave again in 5-second intervals, stirring between if needed.2 ounces full fat brick style cream cheese, 1/2 cup (60 g) cup powdered sugar, 1 teaspoon vanilla
- Cut the bars into 9 or 12 pieces. Drizzle the glaze onto the cooled bars using a spoon. You can also transfer the glaze to a small baggie and cut the corner to pipe the glaze on. If the glaze is too runny, let it cool, and it will thicken. If it is too thick, microwave it again to thin it out. Store leftover bars in the refrigerator.
Notes
- Pumpkin Puree: When purchasing ingredients for these pumpkin snickerdoodle bars, ensure you grab plain pumpkin puree not pumpkin pie filling. Pumpkin pie filling has added ingredients like sweeteners and spices. If you use pumpkin pie filling instead, it will throw off the sweetness and flavor of the bars.
- Cream of Tartar: If you don’t have cream of tartar for this recipe for super moist pumpkin bars, you can use 1 teaspoon of white vinegar instead. You can also use 3/4 teaspoon of baking powder or 1/8 teaspoon of baking soda plus 1/4 teaspoon of lemon juice.
- Brown the butter. Taking the extra time to brown the butter for these pumpkin snickerdoodle bars helps elevate the recipe and flavor. It also helps create a light, nutty flavor that complements the other flavors well.
- Weigh your ingredients with a kitchen scale. Baking requires more precise measurements. Use a kitchen scale for accurate amounts of each ingredient for the best results with these to-die-for pumpkin bars.
Nutrition
Calories: 115kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.004g | Cholesterol: 17mg | Sodium: 137mg | Fiber: 0.4g | Sugar: 25g