Best Pumpkin Pie Snickerdoodle Bars Recipes

PUMPKIN PIE SNICKERDOODLE BARS

Pumpkin Pie Snickerdoodle Bars image

A dessert that is not overly sweet but very tasty. The smell of Fall will fill your house. Recipe created by Julia at Dozen Flours: http://dozenflours.com

Provided by Sassy in da South

Categories Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 19

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
2 cups brown sugar, packed
2 eggs, at room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter, at room temperature
1 teaspoon baking powder
1 teaspoon 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 ounce white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the 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.
To make Pumpkin layer: In a mixer bowl, 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.
To make topping: 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 or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. 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 good.
To make drizzle: 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. 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.

Nutrition Facts : Calories 464.2, Fat 19.5, SaturatedFat 11.8, Cholesterol 98.9, Sodium 567.4, Carbohydrate 68.3, Fiber 1.7, Sugar 42.6, Protein 5.4

PUMPKIN PIE SNICKERDOODLE BARS

PUMPKIN PIE SNICKERDOODLE BARS image

these are choice! this is a past treat turned modern day. these are great! very much worth the time.

Provided by theresa dibert

Categories Other Desserts

Time 40m

Number Of Ingredients 22

Ingredients

SNICKERDOODLE LAYER
3 c all purpose flour
2 tsp baking powder
1 tsp salt
2 c packed brown sugar
1 c butter, room temperature
2 eggs, room temperature
1 Tbsp vanilla extract ( yes a tbls)
PUMPKIN LAYER
1 c all purpose flour
1 c white sugar
1/2 c butter, room temperature
1 tsp salt
1 tsp pumpkin pie spices
2 eggs, room temperature
1 1/2 canned pumpkin
TOPPING
2 Tbsp white sugar
2 tsp ground cinnamon
DRIZZLE
1 oz white chocolate, chopped
2 tsp ground cinnamon

Steps:

1. pre heat oven to 350. lightly grease a 9x13 inch baking pan and lay a piece parchment paper acroos the pan, so it extends the pan slightly. this will make it easy to get bars out of pan.
2. to make snickerdoodle layer. sift flour,baking powder and salt, set aside. in a large bowl beat, butter, sugar, egg and vanilla until smooth. stir in the flour mixture and mix until well blended.spread evenly in prpared pan. mixture will be thick and cookie batterish.
3. to make pumpkin pie filling. in a mixer bowl, beat sugar and butter. add the rest of the filling ingredients and mix until well blended. pour over the snickerdoodle layer, smoothing out the top.
4. the topping layer; combine the sugar and cinnamon in a small bowl. evenly sprinkle over top of filling.
5. bake for 33-40 minutes. do toothpick test, if it comes out clean it is done. let bars cool completely, about an hour. they will deflate a bit and remain a bit pie like on the top layer.
6. after bars are cooled, place the chocolate into a bowl and melt on low power, when completely melted add pumpkin pie spice and mix. use a spoon to drizzle over top of bars and let harden. use parchment paper to lift bars out of pan, place on cutting board and cut into bars.