Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) pumpkin purée (freshly cooked or canned, not pumpkin pie filling)
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg (optional but recommended)
- For the topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Substitution suggestions: If you need to swap out the butter, a good quality margarine can work, but butter gives that authentic richness. For the pumpkin, fresh roasted and mashed pumpkin adds a lovely depth, but canned pumpkin keeps things convenient without sacrificing flavour. If you prefer, you can use whole wheat flour for a nuttier note, though it may alter the texture slightly.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy — this should take about 3 to 4 minutes with an electric mixer. I often think back to those early mornings in my mum’s kitchen when I’d sneak in and do this step, feeling like a magician conjuring something special.
- Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
- Mix in the pumpkin purée until smooth. This is where the colour deepens into a glorious warm orange — a sign you’re on the right track.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. This dry mix is the backbone of your bars, bringing in that classic snickerdoodle flavour with a seasonal twist.
- Gradually add the dry ingredients to the wet, stirring just until combined. Avoid overmixing here, as you want to keep the bars tender and soft.
- Spread the batter evenly in your prepared pan, smoothing the top with a spatula.
- In a small bowl, combine the topping sugar and cinnamon. Sprinkle this generously over the batter — this is the magical crackling crown that makes these bars so irresistible.
- Bake for 30 to 35 minutes, or until the edges are set and the centre springs back lightly when touched. The kitchen will fill with that nostalgic scent of cinnamon and pumpkin, and I swear it’s worth pausing for a moment to breathe it in.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 12 squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
