Print

Cozy Brown Butter Snickerdoodle Pumpkin Bars Recipe with Maple Glaze

brown butter snickerdoodle pumpkin bars - featured image
Print Recipe

These pumpkin bars combine the rich nutty flavor of brown butter with a cinnamon sugar snickerdoodle swirl and a sweet maple glaze, creating a cozy and comforting fall dessert that’s soft yet chewy.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (canned or fresh)
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ¼ cup (50g) granulated sugar (for cinnamon sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl)
  • 1 cup (120g) powdered sugar (for maple glaze)
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream (dairy-free milk optional)
  • ½ teaspoon vanilla extract (for maple glaze)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. When it turns golden brown with a nutty aroma and small brown flecks appear, remove from heat and let cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper with overhang for easy removal.
  3. In a bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves (if using). Set aside.
  4. In a large bowl, beat the browned butter and 1 ½ cups granulated sugar with a hand or stand mixer until smooth and slightly fluffy.
  5. Add eggs one at a time, beating after each. Then mix in pumpkin puree and 2 teaspoons vanilla extract until just combined.
  6. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing.
  7. Mix ¼ cup granulated sugar with 1 tablespoon cinnamon for the cinnamon sugar swirl. Pour batter into prepared pan, sprinkle half the cinnamon sugar on top, swirl gently with a knife or skewer, then sprinkle remaining cinnamon sugar evenly over the top.
  8. Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs and edges are set and golden.
  9. Cool bars completely in the pan on a wire rack (at least 30 minutes).
  10. Prepare maple glaze by whisking 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 tablespoons milk or cream, and ½ teaspoon vanilla extract until smooth and pourable.
  11. Drizzle glaze evenly over cooled bars and let set for about 15 minutes before slicing.

Notes

Use a light-colored pan to brown butter for better color visibility. Let brown butter cool slightly before mixing to avoid curdling. Do not overmix batter to keep bars tender. Cool bars completely before glazing to prevent glaze from melting. Rotate pan halfway through baking for even color. Cream of tartar gives snickerdoodle tang; substitute with lemon juice or vinegar if unavailable. For gluten-free, use 1:1 gluten-free baking blend. For vegan, use flax eggs, browned coconut oil, and dairy-free milk.

Nutrition

Keywords: pumpkin bars, brown butter, snickerdoodle, maple glaze, fall dessert, pumpkin recipe, cinnamon sugar swirl

Find it online: https://yumnode.com/cozy-brown-butter-snickerdoodle-pumpkin-bars-recipe-with-maple-glaze/