Soft and chewy with a cinnamon-sugar top, these pumpkin snickerdoodle bars are the perfect cozy fall dessert.

Bars:

1 cup canned pumpkin puree

2 large eggs

½ cup granulated sugar

¼ cup packed brown sugar

⅓ cup vegetable oil

2½ cups all-purpose flour

1½ tsp pumpkin pie spice (or cinnamon)

1 tsp cream of tartar

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Topping:

¼ cup granulated sugar

1 tsp ground cinnamon

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Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan.

In a mixing bowl, beat together sugars and oil. Add eggs and pumpkin puree; mix until smooth.

In another bowl, whisk flour, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt.

Combine wet and dry mixtures just until incorporated.

Spread batter evenly in prepared pan. Mix cinnamon and sugar for topping and sprinkle over top.

Bake for 20–25 minutes until edges are set and the center is just slightly soft.

Cool completely before slicing into bars.

Add mini chocolate chips or nuts for variety.

Try a cream cheese drizzle or pumpkin glaze for added flair.

Use a 1:1 gluten-free flour blend and omit cream of tartar for a GF version.

Don’t overbake for maximum chewiness.