Pumpkin Snickerdoodle Cookie Bars with Pumpkin Buttercream Frosting

• Vegetarian

• Produce

  • 5/8 tsp Ginger
  • 6 tbsp Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1 Cinnamon sugar
  • 2 1/2 cup Confectioners' sugar
  • 1 1/2 tsp Cream of tartar
  • 3/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on a-kitchen-addiction.com

Ingredients

• ½ C butter, room temperature
• ¾ C sugar
• 3 tbsp pumpkin puree, not pumpkin pie filling
• 1 egg
• 2 tsp vanilla extract
• 2½ C all-purpose flour
• 1½ tsp cream of tartar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ C butter, softened
• 2½ - 3 C confectioners sugar
• 3 tbsp pumpkin puree
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ginger
• cinnamon sugar, for garnish

Directions

• Preheat oven to 350. Lightly spray a 9x9 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 prepared baking dish.
• Bake for 15-20 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 tablespoons at a time up to another ½ cup.
• Spread over cooled bars. Sprinkle with cinnamon sugar. Cut into pieces.