Are you all on Pinterest? It is definitely my new-found addiction! I have had a blast pinning pictures of all kinds of food, desserts, house decorations, and Thanksgiving and Christmas ideas. If you follow my Pinterest account, you will see that I have a bit of a pumpkin problem! I can't stop pinning pumpkin recipes-- there are so many fantastic ideas using one of my favorite seasonal ingredients and I got a bit carried away. I couldn't wait to try some of them out so I decided to dive in and pick to bake!
This recipe for Pumpkin Snickerdoodle Bars immediately caught my eye and, wow, is it a keeper! I mean, snickerdoodles and pumpkin pie in one bar??? Yes, please! These bars come from Lovin' From the Oven by way of Beantown Baker and so I knew they had to be good as both of these blogs consistently crank out delicious recipes. And, just as I suspected, these bars were incredible! Perfect fall goodness!! The snickerdoodle layer is chewy and soft and the pumpkin pie layer is a perfect blend of custard-y pumpkin and spices. To top it all off, the cinnamon sugar adds the perfect topping just like on any good snickerdoodle. And finally, while its optional, the melted white chocolate adds a nice garnish to the top. You can't really taste the white chocolate that much but I think it definitely makes these look pretty. :)
Finally, I took the advice from Lovin From the Oven to bake the snickerdoodle layer about 7-10 minutes before adding the pumpkin pie layer. I'm really glad I did as this is such a thick bar and the cookie layer needed a little more time to bake and form a sort of crust to support the pumpkin pie. Even still, this bar is very "pie-like" than a traditional blondie. I absolutely loved how this recipe turned out and am excited to have a new pumpkin recipe to make during the fall. See how great Pinterest is??
Pumpkin Snickerdoodle Bars
For the Snickerdoodle Layer:
3 Cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, softened
1 tbs. vanilla extract
For the Pumpkin Pie Layer:
1 cup all-purpose flour
1 cup white sugar
1 stick butter, softened
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. each of cloves, nutmeg, and ginger
1 1/2 cups canned pumpkin
2 tbs. white sugar
2 tsp. cinnamon
white chocolate chips (optional)
Preheat oven to 350 degrees F. Grease and flour a 9x13 baking
For the Snickerdoodle Layer
1. Stir together the flour, baking powder, and salt and set aside. In a large bowl beat together the butter, sugar, eggs, and vanilla until smooth.
2. Stir the mixture into the baking pan and smooth with a spatula.
3. Bake the snickerdoodle layer until slightly, about 7-10 minutes. (This layer needs more cooking time than the pumpkin pie layer). Set aside while you prepare the pumpkin pie layer.
For the Pumpkin Pie Layer:
1.In a large mixing bowl, cream together the butter and sugar. Add the rest of the ingredients and mix until well-combined. Pour this mixture over the snickerdoodle layer.
2. Combine cinnamon and sugar in a small bowl. Evenly sprinkle the cinnamon sugar layer on top of the pumpkin pie layer.
3. Bake at 350 for 33-40 minutes or until a toothpick inserted into the middle of the pan comes out clean. Let the bars cool completely. They will deflate a bit and the pumpkin pie layer will not be totally firm (like regular pumpkin pie).
4. After the bars have cooled, place white chocolate chips in a microwave proof bowl. Microwave chips until melted, stirring every 20 seconds to prevent burning. Poor melted chocolate into a ziplock bag and cut a small corner off one side of the bag and squeeze chocolate over the top in decorative swirls. You can also use a spoon to drizzle the chocolate and omit using the ziplock bag.
Adapted from Lovin' From the Oven via Beantown Baker