Pumpkin Snickerdoodle Cookie Bars

It's (almost) Fall! I bought my first can of pumpkin for the season and have been waiting for a recipe I haven't tried before. These cookie bars are thick, moist, and delicious! You must try them! My 4-year-old and I had so much fun making them together and now I have some pumpkin leftover... so I'll need to make something else soon!

Pumpkin Snickerdoodle Cookie Bars

- 1/2 cup butter, room temperature
- 3/4 cup sugar
- 3 tbsp. pumpkin puree
- 1 tsp. vanilla
- 1 egg
- 2 1/2 cup flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 1 tbsp. milk

1. Preheat your oven to 350 degrees and use non-stick spray on a 9"x 11" glass pan.
2. Cream your butter and sugar together then add your egg, pumpkin, and vanilla.
3. In a separate bowl, mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Slowly add your dry ingredients to your wet and add the tbsp. of milk if not moist enough. Consistency should be of cookie dough, so pretty thick but pliable.
5. Spread cookie dough on the bottom of your pan and bake for 15020 minutes.

Pumpkin Buttercream Frosting

- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 3 tbsp. pumpkin puree
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ginger

1. Whip all ingredients together until smooth. Frost your cookie bars and cut.

 Baked Cookie Bars

 With Pumpkin Buttercream Frosting

Tastes like Fall!

Enjoy!

Brittney