Ingredients
Scale
- 2 1/2 cups (313 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 tsp pumpkin spice (make your own with this recipe)
- 1/2 tsp lemon zest (I prefer powdered but you can use fresh zest)
- 1 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup (2 sticks) butter, room temp
- 2 eggs, room temp
- 1 1/2 tablespoons pure vanilla extract
For the Top
- 3 tablespoons brown sugar
- 2 teaspoons pumpkin spice
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder, cream of tartar, salt, 1/2 tsp pumpkin spice, and powdered lemon zest.
- In a stand mixer (or hand mixer), beat butter on medium speed until creamed.
- Slowly add in the sugar and brown sugar and beat on medium-high speed until fully combined and fluffy.
- Add in each egg, one by one, and then the vanilla, and continue with the mixer on medium-high speed until fully incorporated.
- Reduce the speed to medium-low and slowly add in the flour mixture, until the dough has formed and fully-mixed, scraping down the sides of the bowl with a spatula as needed.
- Grease a 9×13 pan (or line with parchment) and press the dough out into the bottom of the pan in an even layer.
- Combine 3 tablespoons brown sugar, and 2 teaspoons pumpkin spice in a small bowl and sprinkle evenly over the top of the dough in the pan.
- Bake for 25-30 minutes, or until the edges begin to brown and a toothpick inserted in the center comes out clean.
- Cool on a cooling rack and slice cookie bars into squares.
Notes
- The top of the cookie bars will usually crack due to the cream of tartar. This is normal.
- Powdered lemon zest is sold in most spice sections (McCormick makes one I’ve seen often.) You can also use fresh zest, make your own powdered zest with this quick recipe or simply leave it out. I personally think it adds a nice little extra to the flavors, but it’s not required.
- I prefer to make my own pumpkin spice using this recipe.
- Gluten-free: This is not gluten-free, but should work great with a GF flour blend.
- Vegetarian: This is vegetarian.
- Vegan: Use a vegan butter such as earth balance and your favorite liquid egg replacement.