Pumpkin Pie Snickerdoodle Bars

Pumpkin Pie Snickerdoodle Bars

Snickerdoodle Layer

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 extract

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 9x13 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 cookie batter-ish.)

In a mixer bowl (you can use the same one you used to make the snickerdoodle
batter) with a paddle attachment, mix together all ingredients 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, but are still equally as yummy.

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.