Pumpkin Pie Snickerdoodle Bars
I saw these on Tastespotting and then after spending minimal time realized that this recipe had been passed around, obviously a hit. I tweaked the pumpkin pie part a bit so here is my version. BTW, my mother-in-law would love these...she is the snicker doodle queen.
3 cups flour
2 tsps. baking powder
1 cup butter, room temperature
1 tsp. kosher salt
2 cups packed light brown sugar
2 eggs, room temperature if you remembered
1 tbsp. vanilla
1 cup flour
1 cup white sugar
1 stick butter, at room temperature
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
2 eggs, room temperature
1 1/2 cups canned pumpkin
2 tbsp. white sugar
2 tsp. cinnamon
Preheat oven to 350. Grease a 9 x 13 pan and lay a piece of parchment paper across the bottom. It really does help.
Sift together the flour, baking powder and salt and then set aside. In a mixmaster, beat together the butter, sugar, egg and vanilla until smooth. Mix in the flour over a course of 3 separate times until completely mixed in. Spread evenly in the pan...it will be thick, like cookie dough.
In a mixmaster ( use the same bowl after wiping it down ) mix together butter and sugar. Add the rest until combined. Make sure it is really mixed together. Pour over the snickerdoodle layer.
Sprinkle sugar/cinnamon over the top evenly.
Bake for 35 minutes or until done. Insert a toothpick to make sure it is done in the middle. I probably could have let mine go another 5 minutes. Got a little mushy but it is okay. Let the pan cool completely, like an hour, before cutting.
I am wrapping them up in tin boil on a plate for the next 2 days...hopefully they will last til Thursday. I took one pic with my camera, the other with my blackberry. I can't seem to figure out how to get the camera to take a clear close-up. Alas.