Brown Butter Pumpkin Snickerdoodle Bars
These brown butter pumpkin snickerdoodle bars are soft, chewy dessert bars that combine nutty browned butter with pumpkin purée, warm autumn spices, and a crisp cinnamon-sugar topping. They deliver all the cozy flavor of a pumpkin snickerdoodle without the extra work of shaping individual cookies.They're an easy American-style dessert that's especially suited to fall gatherings, Thanksgiving, holiday baking, or an everyday sweet treat.
Ingredients
- 1 cup unsalted butter
- 1 cup pumpkin purée
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter becomes golden brown and develops a nutty aroma. Remove from the heat immediately and transfer to a heatproof bowl. Allow it to cool for several minutes.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix the wet ingredients: In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar. Add the eggs, pumpkin purée, and vanilla extract, then whisk until smooth and well combined.
- Make the batter: Gradually add the dry ingredients to the pumpkin mixture. Stir just until the flour is incorporated. Avoid overmixing.
- Prepare the topping: In a small bowl, combine the granulated sugar and cinnamon.
- Fill the pan: Spread the batter evenly into the prepared baking pan. Sprinkle the cinnamon-sugar mixture evenly over the top.
- Bake: Bake for approximately 30–35 minutes, or until the edges are set and lightly golden and the center is just set. Avoid overbaking if you want soft, chewy bars.
- Cool: Allow the bars to cool in the pan before lifting them out using the parchment paper. For the cleanest cuts, let them cool completely.
- Slice and serve: Cut into 16 squares and serve at room temperature or slightly warm.