Ingredients:

  • 1/2 cup (120g) canned pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) dark brown sugar, packed
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C) and line an 8x8 inch pan with parchment paper.
  2. Whisk the 1/2 cup melted butter and 1 cup dark brown sugar in a large bowl until the mixture looks smooth and glossy.
  3. Stir in the 1/2 cup pumpkin puree, the egg yolk, and 1 tablespoon vanilla extract until fully incorporated.
  4. Sift the 1.5 cups flour, cream of tartar, baking soda, pumpkin pie spice, and salt directly over the wet ingredients. Note: Sifting prevents lumps of cream of tartar which can taste bitter.
  5. Fold the dry ingredients into the wet using a spatula until no white streaks remain.
  6. Spread the batter into the prepared pan, smoothing the top with your spatula.
  7. Mix the 2 tablespoons granulated sugar and 1 tablespoon cinnamon in a small bowl.
  8. Sprinkle the cinnamon sugar mixture evenly over the batter until the surface is completely coated.
  9. Bake for 30 minutes until the edges are set and the top has a crackled appearance.
  10. Cool the bars completely in the pan for at least 1 hour until the center is firm enough to slice.