These Pumpkin Snickerdoodle Cookie Bars are a tasty autumn treat. They're soft and chewy, with warm pumpkin spice flavors. The ideal dessert for autumn gatherings and cozy nights in.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup light brown sugar, packed. 3/4 cup pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 3 1/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 cup granulated sugar for rolling. 1 1/2 teaspoons ground cinnamon for rolling.
Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Put the egg, vanilla extract, and pumpkin puree in the bowl. Mix everything together well. Put the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves in a different bowl and mix them together with a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is combined. Cover the baking pan with the cookie dough and spread it out evenly. For rolling, mix the cinnamon powder and granulated sugar together in a small bowl. Spread the cinnamon-sugar mix out evenly on top of the cookie dough. In a hot oven, bake for 25 to 30 minutes, or until the edges are lightly golden brown and a toothpick stuck in the middle comes out clean. Let the cookie bars cool all the way in the pan before cutting them into squares. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 25 minutes
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