August 18, 2013

Pumpkin Pie Snickerdoodle Bars

Pumpkin season has started early this year!

I usually try and wait until September to start posting pumpkin recipes with the exception of one or two recipes throughout the year.  I couldn't wait this year, but you WILL thank me when you make these bars.

The bottom layer tastes like a chewy, brown sugar, sugar cookie.  It has a rich caramel flavor.  The pumpkin pie layer is not just a creamy pumpkin pie filling.  Thanks to the flour and baking powder, it has some body to it and you can't forget the cinnamon sugar mixture on top.

They hold their shape so-well and can easily be packed in lunches or held in your hand as you vacuum . . . just saying :)

DELISH!
Pumpkin Pie Snickerdoodle Bars
(Printable Recipe) or (Printable with Picture)

Cookie Layer
1 c. unsalted butter, room temp.
2 c. brown sugar
2 eggs
1 Tbl. vanilla
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt

Pumpkin Pie Layer
1/2 c. unsalted butter, room temp.
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 heaping tsp. pumpkin pie spice
1 c. all-purpose flour
1 1/2 c. canned pumpkin puree

Topping
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking dish with cooking spray; set aside.  For the cookie layer:  Cream together butter and brown sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the flour, baking powder and salt and mix until blended.  Spread/press cookie mixture evenly into baking pan.  For the pumpkin pie layer:  Cream together butter and sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the baking powder, salt, pumpkin pie spice, flour and pumpkin puree and beat until well blended.  Spread evenly over cookie layer.  For the topping: Mix together sugar and cinnamon and sprinkle over pumpkin layer.  Bake for 38-40 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.  Cut and serve.

Jenn's Notes: Recipe can be cut in half and baked in an 8x8-inch baking pan. 


adapted from: Dozen Flours    

19 comments:

  1. It seems I always over buy the cans of pumpkin and don't know what to make with them, so thanks for this! I think pumpkin recipes are great any time of year :)

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  2. Lovely work, Jenn! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of pie and tart recipes? This is the link . I do hope to see you there. There are already some great pies and tarts linked in. Cheers

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  3. These look so good!! =)
    I love Pumpkin Pie, -- pinning this recipe to try this Fall.
    Thanks for sharing!

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  4. Yum. Love pumpkin all year. My mom made pumpkin pies all year round. Pumpkin bars,too. Will definitely try this. I always over buy canned pumpkin,too. Like the fact this has ingredients I have on hand. Thanks.

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    1. Same. I love it all year long and always have plenty of cans in my pantry! - Jenn

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  5. Yummy! I'm going to bake these with my kiddos! And the pumpkin make them a "healthy" snack. Right?!

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  6. Do these have to be kept in the refrigerator ?

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  7. Haha, so glad I'm not the only one that eats while vacuuming. Vacuuming takes sustenance people!! ;)

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  8. What do you-all think about substituting something else for the pumpkin? I love pumpkin (squash actually, since I bake my own), but I have a surfeit of applesauce and bananas right now. Snickerdoodle apple bars?

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    Replies
    1. Oh my goodness, a banana version would be out of this world. I interchange pumpkin and banana all of the time in cakes and muffins. I think I will have to try that version too!

      I have never swapped applesauce for pumpkin, have you? If it turns out, I think it would be really good.

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  9. I made these for my block party's pumpkin dessert contest and they won! Thanks for the awesome recipe!

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  10. Thanks for sharing this great recipe! I made them for my pumpkin project: http://www.tumblr.com/blog/yummy-pumpkin

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  11. These look so delicious - what a fun combination! Pinned on to my "Taste of Fall" board.

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  12. I made these today and they were very salty and bitter. I followed the recipe to a tee and I used the exact ingredients the recipe called for and I measured everything SPOT ON. I was very disappointed.

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    1. I'm chiming in here because I just saved this recipe and hope to make them soon... They look amazing but 'taste" is what matters. I read over the ingredients and just wondered if 3 tsp (total) of baking powder caused the bitterness; also a whole tsp. of salt in both the cookie layer and filling/cake layer may be too much if someone didn't use "un-salted butter". Thanks for your input anonymous, I may try to half both those when I make them.. ~

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  13. These magical little pumpkin and snickerdoodle bars were delicious! Thanks so much for sharing. I made these last night (accidentally ate two - couldn't help myself!) for my friends and a few coworkers - they gobbled them up and I plan to make them again for Thanksgiving.

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