Pumpkin Snickerdoodle Cookie Bars

These Pumpkin Snickerdoodle Cookie Bars are a tasty autumn treat. Theyre soft and chewy, with warm pumpkin spice flavors. The ideal dessert for autumn gatherings and cozy nights in.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar for rolling
• 1 1/2 teaspoons ground cinnamon for rolling

Instructions:

Warm the oven up to 350F 175C and grease a 9x13-inch baking pan

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

Put the egg, vanilla extract, and pumpkin puree in the bowl

Mix everything together well

Put the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves in a different bowl and mix them together with a whisk

Slowly add the dry ingredients to the wet ones, mixing only until everything is combined

Cover the baking pan with the cookie dough and spread it out evenly

For rolling, mix the cinnamon powder and granulated sugar together in a small bowl

Spread the cinnamon-sugar mix out evenly on top of the cookie dough

In a hot oven, bake for 25 to 30 minutes, or until the edges are lightly golden brown and a toothpick stuck in the middle comes out clean

Let the cookie bars cool all the way in the pan before cutting them into squares

Serve and have fun