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Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting Recipe

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This recipe for Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting is from Mom Knows Best , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cookie Bars:
1/2 cup butter, room temperature
3/4 cup sugar
3 Tbsp. pumpkin puree
1 egg
2 tsp. vanilla extract
2 1/2 cup all purpose flour
1 1/2 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

For the Frosting:
1/2 cup butter, softened
2 1/2 - 3 cups confectioners sugar
3 Tbsp. pumpkin puree
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
cinnamon sugar, for garnish
Directions:
Directions:
Preheat oven to 350º. Lightly spray a 9x9 or 8x8 inch baking dish with non stick cooking spray. In the bowl of a stand mixer (or with an electric hand mixer), cream together butter and sugar. Add in pumpkin, egg, and vanilla extract. Beat until creamy. In a large bowl, whisk together flour, cream of tartar, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and beat until combined. Press dough into the bottom of a prepared baking dish. Bake for 15 to 20 minutes. Remove to a wire rack to cool completely.
While bars are cooling, prepare frosting. Beat together butter and confectioners sugar. Add in pumpkin, cinnamon, nutmeg and ginger. Beat until creamy. If more confectioners sugar is needed, add 2 Tbsp. at a time up to another 1/2 cup. Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.
Number Of Servings:
Number Of Servings:
24 servings

 

 

 

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