This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They're easy to make, absolutely delicious, and they capture the essence of fall in every bite.
1/2teaspoonfine grain sea saltor other fine grain salt
1/2cupcanned pumpkinpuree
1/2teaspoonground cinnamon
1/2teaspoonpumpkin pie spice
2 1/2cupsall-purpose flour
1 1/2teaspoonscream of tartar
1teaspoonbaking powder
Instructions
Cinnamon-spice sugar coating
Combine the sugar, cinnamon, and pumpkin pie spice in a small bowl.
Whisk until the ingredients are well combined; set aside.
Batter
Preheat the oven to 350°F.
Coat a 13x9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.
Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.
Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.
Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.
Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.
Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.
Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.
Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
Notes
These bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars