Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- For the topping: 3 tablespoons granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using an electric mixer on medium-high speed for about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract. Beat again until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix.
- Transfer the batter into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly into the corners.
- In a small bowl, mix the 3 tablespoons of sugar and 1 tablespoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake for 25 to 30 minutes. The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bars cool completely in the pan before lifting them out using the parchment paper edges.
- Slice into squares and serve.
- Cook Time: 40 minutes