Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Snickerdoodle Bars
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pumpkin recipeI love pumpkin and generally can't wait for the fall season to arrive each year! I can't wait for the the crisp nights of autumn, the crunch of the leaves underfoot, the harvest moon, and of course the pumpkins!

This pumpkin recipe is so delicious and just oozes autumn. The bottom layer is a snickerdoodle blondie covered by a layer of pumpkin pie filling. Sprinkled with a cinnamon sugar on top and baked into a delicious bar. It's finished off with a drizzle of pumpkin pie spiced infused white chocolate.

Pumpkin Pie Snickerdoodle Bars

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

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

Preheat oven to 350 F. Lightly grease a 9×13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later.

To make snickerdoodle layer:

Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)

To make pumpkin pie filling:

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. 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 (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). 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. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

Find more old fashioned recipes!

 

About The Author

Megan is the author of Megan's Cookin', a blog filled with delicious sweet treats and savory meals.
 
 

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