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Perfect Pumpkin Chai Latte Snickerdoodle Bars

pumpkin chai latte snickerdoodle bars - featured image
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These bars combine the classic snickerdoodle tang with warm chai spices and pumpkin for a moist, tender treat that tastes like your favorite fall drink in dessert form.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • ⅛ teaspoon finely ground black pepper
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. In a small bowl, whisk together the cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper to make the chai spice blend. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled.
  5. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the chai spice blend and whisk until evenly distributed.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix. The batter will be thick and slightly sticky.
  7. In a small bowl, mix together the ¼ cup sugar and 1 tablespoon cinnamon for the coating.
  8. Spread about half of the batter evenly into the prepared pan. Sprinkle about half of the cinnamon-sugar mixture over the top. Drop the remaining batter in spoonfuls over the top and carefully spread it out. Sprinkle the remaining cinnamon-sugar on top.
  9. Bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The center should feel set but still soft.
  10. Let the bars cool in the pan on a wire rack for at least 30 minutes. Then use the parchment paper overhang to lift the entire slab out onto the rack to cool completely.
  11. Once completely cool, cut into squares (12 bars recommended).

Notes

Don’t skip the cream of tartar—it gives the bars their signature tang. The black pepper enhances the chai spices without making the bars spicy. For best texture, pull the bars out when the center still looks slightly underdone; they will set as they cool. Let butter soften properly for best creaming.

Nutrition

Keywords: pumpkin, chai latte, snickerdoodle, bars, fall dessert, cinnamon, cardamom

Find it online: https://breezybake.com/perfect-pumpkin-chai-latte-snickerdoodle-bars/