Tadd declared these bars the best dessert I've ever made. I don't know about that, but they are really awesome! They were super easy to make and the flavors went together perfectly. I always say that I don't like pumpkin, but I think I actually do like it because I really enjoyed these bars. I left the white chocolate drizzle off of the bars since I was taking them to a tailgate (didn't want it to melt). These bars would be perfect for Thanksgiving and Christmas.
Pumpkin Pie Snickerdoodle Bars
adapted from Dozen Flours
Snickerdoodle Layer3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
1 Tbsp vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, at room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp nutmeg)
1 1/2 cups canned pumpkin puree
2 Tbsp sugar
2 Tbsp cinnamon
Preheat oven to 350F. Lightly grease a 9x13 inch pan, set aside.
To make snickerdoodle layer:
In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour, baking powder and salt until well blended. Spread evenly in prepared pan.
To make pumpkin pie filling:
Beat together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the first layer.
Combine sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the pan comes out clean.
Let the bars cool completely and cut into squares. Store in an air-tight container.
CONNECT WITH PLAIN CHICKEN