After a short leave of absence from my volunteering, I wanted to take a treat to the girls on my first day back. I’d seen a few snickerdoodle Blondie recipes lately, and I decided to search one out. Then I jumped from link to link to find that perfect recipe. That’s when I came across this recipe, a Pumpkin Pie Snickerdoodle Bar.
Well… I LOVE pumpkin. And I cant wait for the Fall Season!
I cant wait for the the crisp nights of Autumn, the crunch of the leaves underfoot, the harvest moon, and the PUMPKINS! So how could I resist this?
The bottom layer is a snickerdoodle blondie covered by a layer of pumpkin pie filling. Sprinkled with a cinnamon sugar on top and baked into a delicious bar. . Finished with a drizzle of pumpkin pie spiced infused white chocolate. Oh Baby!
As my one taste tester said, “This would be good for Thanksgiving,… Christmas,… uhhh… Easter… my birthday!
This recipe is a keeper and one I’ll be making again real soon. In fact, I’ve already made it twice this week and have had many requests for this recipe. If you like pumpkin, you have to make this!!!
Pumpkin Pie Snickerdoodle Bars
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
Pumpkin Pie Layer
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 (mixture will be thick and cookiebatter-ish.)
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 (maybe more depending on your oven) or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour). 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.