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- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 3 tablespoons granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) These ingredients come together to create a rich and warm flavor. The pumpkin puree gives moisture and a lovely orange hue. The butter adds richness, while the sugars provide sweetness and depth. The spices are key, making these bars taste like fall. You can swap ingredients if you need to. Here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a lighter taste. - Use almond flour for a gluten-free option, but adjust the amount. - If you lack pumpkin puree, try mashed banana or applesauce. These swaps can change the taste, but they work well! Using fresh and high-quality ingredients matters. Choose organic pumpkin puree for better flavor. Use real vanilla extract instead of imitation for a richer taste. Fresh ground spices can elevate your bars. Always go for the best quality butter. This will enhance the final product. You'll notice the difference! First, you need to get your baking pan ready. Preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan and grease it well. You can also line it with parchment paper for easy removal of the bars. This step helps the bars come out nice and clean. Next, it’s time to mix the wet ingredients. In a large bowl, cream together 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it’s light and fluffy. Then, add in 2 large eggs one at a time. Stir in 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Make sure everything is well combined. Now, let’s combine the dry ingredients. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mixing these dry ingredients well is key for even flavor. Gradually add the dry mix to the wet mix. Stir just until combined; be careful not to overmix. Spread the batter evenly into your prepared baking pan, smoothing out the top. In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon of cinnamon for the topping. Sprinkle this mixture over the batter. Bake in the preheated oven for 25-30 minutes. You’ll know it’s done when a toothpick comes out clean. Once your bars are baked, remove them from the oven. Let them cool in the pan for about 10 minutes. If you used parchment paper, carefully lift the bars out. Allow them to cool completely on a wire rack. When they are cool, cut them into squares. Enjoy your tasty Pumpkin Snickerdoodle Bars! To get the best texture for your bars, focus on the mixing. You want a smooth batter, but not too thick. The pumpkin puree adds moisture, so don't skip it. Use room-temperature butter and eggs for a nice blend. This helps everything mix together well. Overmixing can make your bars tough. When you add the dry mix to the wet mix, stir gently. Mix just until you see no flour patches. Remember, a few lumps are okay! This keeps the bars soft and chewy. Presentation makes a big difference. Arrange your bars on a wooden board for a rustic look. Dust with extra cinnamon for flair. For a treat, add whipped cream or a scoop of vanilla ice cream on top. This makes a great dessert for any occasion! {{image_2}} To make gluten-free pumpkin snickerdoodle bars, swap out the all-purpose flour. Use a gluten-free flour blend instead. These blends often contain a mix of rice flour, tapioca starch, and potato starch. This change keeps the texture light and fluffy. Ensure your baking powder and baking soda are also gluten-free. Want to try a vegan version? Replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For the butter, use vegan butter or coconut oil. These swaps keep the bars soft and moist, just like the original. You can add fun flavors to your pumpkin snickerdoodle bars. Try mixing in chocolate chips or nuts for crunch. Chopped pecans or walnuts add a nice texture. For a spice boost, add extra cinnamon or a pinch of cloves. These small changes can turn a simple treat into something special. To keep your pumpkin snickerdoodle bars fresh, store them in an airtight container. This helps to keep moisture in and air out. Place a piece of parchment paper between layers to prevent sticking. You can also wrap the bars in plastic wrap before placing them in the container. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing your pumpkin snickerdoodle bars is easy. First, let them cool completely. Then, cut the bars into squares. Wrap each square in plastic wrap. Place the wrapped bars in a freezer-safe container or a zip-top bag. Make sure to label the bag with the date. These bars can last in the freezer for up to three months. When you're ready to eat, just thaw them at room temperature or warm them slightly in the microwave. When stored properly, pumpkin snickerdoodle bars last about three days at room temperature. If you refrigerate them, they can last up to a week. For the best taste and texture, enjoy them within the first few days. If frozen, remember to consume them within three months for the best flavor. Always check for any signs of spoilage before eating. Yes, you can. To replace eggs, use flaxseed meal or applesauce. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. Alternatively, use 1/4 cup of applesauce for each egg. Both options add moisture and keep the bars soft. If you lack pumpkin puree, use sweet potato puree or butternut squash puree. Both have a similar texture and flavor. You can also blend cooked pumpkin or squash until smooth. Remember to use the same amount as the recipe calls for to keep the bars moist and tasty. Check the bars by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. The edges will look set, and the top will have a slight golden color. Don’t overbake, as this can make them dry. You learned about the key ingredients, steps, and tips for making Pumpkin Snickerdoodle Bars. These bars bring warmth and flavor to any occasion. Use quality ingredients for the best taste. Consider gluten-free or vegan options to fit your needs. Store them well to keep them fresh. With these tips, you'll bake delicious bars every time. Enjoy sharing this warm treat with family and friends!

Pumpkin Snickerdoodle Bars

Indulge in the warmth of fall with these delightful Pumpkin Snickerdoodle Bars! Bursting with pumpkin flavor and topped with a sweet cinnamon sugar mix, these bars are the perfect treat for cozy gatherings. Easy to make and utterly delicious, they will impress your friends and family. Click through to discover the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 tablespoons granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). 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.

      Beat in the eggs, one at a time, then stir in the pumpkin puree and vanilla extract until well combined.

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

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

            Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.

              In a small bowl, mix together the 3 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the batter.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove from the oven and let the bars cool in the pan for about 10 minutes. Then, carefully lift them out using the parchment paper (if used) and allow to cool completely on a wire rack.

                    Once cooled, cut into squares and serve.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares

                        - Presentation Tips: Arrange the bars on a rustic wooden board and dust with a little extra cinnamon for a festive touch. Consider topping with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert!