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Bars: Pumpkin Pie Snickerdoodle Bars




Source of Recipe


beantown baker


List of Ingredients




Snickerdoodle layer:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer:

1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

Topping

2 tablespoons white sugar
2 teaspoons cinnamon

Drizzle

1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Recipe



Preheat oven to 350F.
Lightly grease a 9x13 inch pan.


To make snickerdoodle layer:

Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan.

To make pumpkin pie filling:

In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Store in a covered container.