Pumpkin Pie Snickerdoodle Bars

susi's pumpkin pie snickerdoodle bars
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Pumpkin Pie Snickerdoodle BarsSnickerdoodle Layer3 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2 cups packed brown sugar1 cup butter, at room temperature2 eggs, at room temperature1 tablespoon vanilla extractPumpkin Pie Layer1 cup all-purpose flour1 cup white sugar1 stick butter, at room temperature1 teaspoons baking powder1 teaspoons salt1 teaspoon pumpkin pie spice2 eggs, at room temperature1 1/2 cups canned pumpkin2 tablespoons white sugar2 teaspoons cinnamon1 oz white chocolate, chopped1/4 teaspoon pumpkin pie spicePreheat 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 laterTo 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.)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.
Yield: About 20 bars depending on how big you cut them.Would I Make This Again?Yes! I loved the way the house smelled after I baked them. I loved the texture and buttery flavor the bars had. Snickerdoodle and pumpkin just go together. Yumm!