Pumpkin Pie Snickerdoodle Bars

     Well, I did exactly what I said I would do; I made two Pumpkin recipes this week! a couple days ago I made Caramel and Pumpkin Blondies and used the leftover Pumpkin for these bad boys. If you were to read the ingredient list, you'd think these would be time consuming or take a lot of work but they really aren't as complicated as they look. These definitely pack a punch, and the choclate on top really pulls all the flavor together. I shouldn't say this on this page because I don't want to hurt these bars feelings, but if I had to pick, I'd say the caramel and Pumpkin Blondies were definitely my favorite, sorry bars! I'm pretty sure there is nothing normal or sane about the previous sentence... 

    Next, I will be making my favorite pumpkin bread recipe! Stay tuned, and be prepared for a plethora of pumpkin this fall and winter season :)

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

Cinnamon Sugar Topping

2 tablespoons white sugar

2 teaspoons cinnamon

White Chocolate Drizzle

3 oz White chocolate (not necessary to measure, just just about 1/3 cup or so and if you need more then  use more!)

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.  Spray the parchment paper as well.  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 layer:

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.  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.

- Sweet Sarah 

Found at Caramel Potatoes