It’s been a while, I know.
But I bring you a recipe with butter, sugar, eggs and PUMPKIN. I hope you forgive me.
I decided it was time to just start baking again. It’s feeling cold outside again, butter was on major sale, so, of course, things felt right.
Of course, I wanted to make something a little out of the ordinary, so I scrolled through my google reader starred items and stumbled upon this!
Pumpkin Pie Snickerdoodle Bars. Pumpkin pie layered on top of a snickerdoodle cookie layer, drizzled in spiced white chocolate. Delicious, right?
Sounds great right? Yes. They are excellent! So excellent, in fact, that they ended up being a hit at the hubs’ office.
Snickerdoodle Layer Ingredients:
- 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 Ingredients:
- 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
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- 1 oz white chocolate, chopped
- 1/4 teaspoon pumpkin pie spice
- Preheat oven to 350F. 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. (Tip: wet your hands with warm water to make the batter easy to spread, since it’s thick.)
- 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 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.
- 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.