Tuesday, October 20, 2009

Pumpkin Pie Snickerdoodle Bars


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
(Printable Recipe)


Snickerdoodle Layer3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs
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)
2 eggs
1 1/2 cups canned pumpkin puree

Topping
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.

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CONNECT WITH PLAIN CHICKEN

3 comments:

  1. Looks absolutely delicious. I'm saving this recipe for over the holidays. Thanks for the post.

    ReplyDelete
  2. I love Julia's blog! ALl of her snickerdoodle recipes have been great!

    Your bars look really good. I haven't made them yet but really need too!
    ~ingrid

    ReplyDelete
  3. I will make these soon but want to know if they freeze well..
    Thanks
    Katy

    ReplyDelete

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