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Best Maple Pumpkin Pie Spice Snickerdoodle Bars (Easy Fall Dessert)

maple pumpkin pie spice snickerdoodle bars - featured image
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These soft and chewy snickerdoodle bars combine pumpkin puree and maple syrup with warm pumpkin pie spice, topped with a crackly cinnamon-sugar coating. They’re an easy, crowd-pleasing fall dessert that comes together in about 30 minutes of hands-on time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/4 cup pure maple syrup (Grade A dark amber preferred)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1/2 teaspoon pumpkin pie spice (for coating, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Spray lightly with non-stick spray.
  2. In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides halfway through.
  3. Add the pumpkin puree, maple syrup, eggs, and vanilla extract. Beat on low speed until just combined. The batter may look slightly separated; that’s fine.
  4. In a separate medium bowl, whisk together the flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, baking soda, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed and adding about a third at a time. Mix until just incorporated—stop as soon as no streaks of flour remain.
  6. In a small bowl, stir together the coating ingredients: 1/4 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 teaspoon pumpkin pie spice (if using). Set aside.
  7. Spread the batter evenly into the prepared pan. The batter will be thick and sticky; use a spatula or lightly greased hands to press it into an even layer.
  8. Sprinkle the cinnamon-sugar coating generously over the top, using all of it.
  9. Bake for 22-28 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  10. Let the bars cool in the pan on a wire rack for at least 20 minutes. Then use the parchment handles to lift the slab out onto the rack to cool completely.
  11. Once completely cool, cut into squares (about 24 bars). Use a sharp knife, wiping it clean between cuts for neat edges.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter to keep bars tender. Let bars cool completely before cutting to avoid crumbling. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to maintain moisture. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: snickerdoodle bars, pumpkin bars, maple bars, fall dessert, easy dessert, pumpkin pie spice, cinnamon sugar bars

Find it online: https://grubella.com/best-maple-pumpkin-pie-spice-snickerdoodle-bars-easy-fall-dessert/