Friday, February 7, 2014

Pumpkin Pie Snickerdoodle Bars

Remember when I told you me and my friends use Halloween-themed get togethers as an excuse to eat ALL THE THINGS?! Well, I forgot to tell you I made these.
Im putting the "OMG" in this blogs title today. Im also probably putting the saliva in your mouth; the "break" in your diet; the "what the hell" in your "what the hell is that and how can I get one" question. Well madames and gents, these are pumpkin pie snickerdoodle bars, and they are cakey, and pie-y, and sweet, and autumnal, and if you make them, I guarantee you wont be disappointed.
These do require a little bit of patience, since you basically have to make two recipes (cookie batter and pie filling), but you only have to bake them once, so theres that.

If youve made these at all, then I think youll love these bars! I mean, theyre not the same in taste, but they pack as much of a punch and are a huge crowd pleaser!

Pumpkin Pie Snickerdoodle Bars
Makes about 24 bars
From Lovin in the Oven

Snickerdoodle Layer
  • 3 cups AP flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups packed brown sugar
  • 1 tsp cinnamon
  • 2 sticks unsalted butter, room temperature
  • 2 eggs
  • 1 Tbsp vanilla extract
Pumpkin Pie Layer
  • 1 cup AP flour
  • 1 cup sugar
  • 1 stick butter, room temperature
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1 can pumpkin puree
Topping
  • 2 Tbsp white sugar
  • 2 tsp cinnamon
White Chocolate drizzle
  • 1 oz. white chocolate
  • 1/4 tsp pumpkin pie spice
1. Preheat oven to 350 degrees F. Lightly butter a 9x13 rectangular pan. Set aside.
2. Make the snickerdoodle layer first. Begin by combining the dry ingredients in a large bowl. In another large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time until incorporated, and vanilla. Then add the dry ingredients to the butter until well combined.
3. Spread out snickerdoodle layer evenly in the pan.
4. To make pumpkin pie layer, cream together butter and sugar until light and fluffy (about 5 minutes). Add the rest of the ingredients until combined. Pour over the cookie layer.
5. Combine the white sugar and cinnamon in a small pour and sprinkle evenly on top of the pumpkin pie layer.
6. Bake for 35-40 minutes, or until a skewer comes out clean and pumpkin layer is set. Cool completely.
7. When cooled, melt white chocolate in 30 second increments in the microwave. Stir in pumpkin pie spice. Pour into a plastic baggie, snip the end, and drizzle all over the top. Allow to set completely before cutting into bars.



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