Pumpkin Pie Snickerdoodle Bars

3I found this recipe over at Megan's Cookin a while back and I knew I had to try it. This is so perfect for fall! It makes you start thinking about all the yummy things we'll be eating soon!


Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups brown sugar
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla

Pumpkin Pie Layer
1 cup flour
1 cup sugar
1/2 cup butter, room temperature
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs
1 1/2 cup canned pumpkin

Topping
2 tablespoons sugar
2 teaspoons cinnamon

Drizzle
1 oz white chocolate chips
1/4 teaspoon pumpkin pie spice

Heat the oven to 350 degrees. Spray a 9x13 inch pan with Pam.


Snickerdoodle Layer
In a bowl whisk the dry ingredients for the cookie part. Cream the butter and the brown sugar for 3-4 minutes. Beat in the eggs and vanilla. Mix in the dry ingredients. Pour into prepared pan and smooth.

For the Pumpkin Layer

In a bowl whisk the dry ingredients.

Pumpkin Layer
In the same mixer bowl beat the butter and sugar for 2 minutes. Beat in the vanilla and eggs. Mix in the pumpkin and the dry ingredients. Pour over the cookie layer and smooth.

Topping
Mix the sugar and cinnamon in a small bowl and spoon evenly over the top. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Cool completely (about 1 hour). They will deflate a little bit but be 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 white chocolate in a small bowl and melt in the microwave in 10 second intervals. I added about 2 teaspoons of shortening at this point to thin it down enough to drizzle. Add the pumpkin pie spice and stir well.

Drizzle
Drizzle over pumpkin mixture. Slice into bars. Store in a covered container.