Soft and super moist, full of pumpkin spice flavor, and perfectly topped with a mixture of cinnamon and sugar goodness; these Pumpkin Spice Snickerdoodle Squares are pretty much perfection in a pan.
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We are one week and a few days from Thanksgiving, and I’ve got THE treat that needs to be some where among your holiday sweets.
These Pumpkin Spice Snickerdoodle Squares are perfection. They are thick, dense, and chewy. They are loaded with the best pumpkin spice punch, thanks to the pumpkin spice extract, and the cinnamon sugar topping just takes these over the edge.
You’ve never had anything quite like it, and you need to make these asap.
If you’re still baking with dry pumpkin pie spice, you have no idea what you’re missing out on. Pumpkin Spice Extract is what all the other extracts envy. It’s a blend of perfect spices, with a hint of vanilla.
You can pretty much replace vanilla extract and most of the spices with this extract in your pumpkin desserts.
Kelsie was in the kitchen with me the day that I started making these, and I ended up passing the reigns over to her because these are practically fool proof.
You don’t need to be a “baker” to get the perfect texture for these Pumpkin Spice Snickerdoodle Squares.
Do y’all see that topping? That is what toppings are made for! As Kelsie was sprinkling the cinnamon and sugar mixture on top, she said “this is exactly what I put on top of my peanut butter toast!” Yep, it sure is.
Wanna make that peanut butter cinnamon and sugar toast too? Just toast up your bread in a toaster, toasted to your liking. Slather on some peanut butter, and sprinkle liberally with a mixture of cinnamon and sugar. Shake off the excess, and you’ve got pretty much the only toast that I ever ate growing up.
Ok, so back to these squares. If you have a holiday party, or you just want to hoard the pan to yourself (I won’t judge), either reason, you’ve got to stop, go in the kitchen, grab the ingredients, that you probably already have on hand, and make these!
What is a substitue for the pumpkin spice extract?
1 tablespoon vanilla + 2 teaspoons pumpkin pie spice
More pumpkin recipes?
- 1 stick butter
- 1 cup brown sugar
- ¾ cup pumpkin puree
- 1 egg
- 1 tablspoon pumpkin spice extract
- ½ teaspoon cinnamon
- 1 ¼ cup flour
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Line an 8X8 inch baking dish with foil, and spray with non-stick spray. Set aside. Stir together the cinnamon and sugar for the topping in a small bowl, and set aside.
- In a large microwave safe bowl, melt the butter. Whisk in the brown sugar, pumpkin puree, and pumpkin spice extract. Then whisk in the egg.
- Stir in the flour, and cinnamon. Don't over mix! Pour into the prepared baking dish, and spread the top evenly with a spatula. Top with the cinnamon and sugar topping, and bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for at least 45 minutes before removing from the pan and slicing.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 54mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g