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MC

Wednesday, December 9, 2009

.:Mouth-Watering Wednesday - Pumpkin Pie Snickerdoodle Bars:.

Guess I've got a pumpkin theme going on here! I think this is the last pumpkin recipe! I got this recipe from Beantown Baker.



For the Snickerdoodle layer:
- 3 c flour
- 2 t baking powder
- 1 t salt
- 2 c packed brown sugar
- 1 c butter - room temp
- 2 eggs - room temp
- 1 T vanilla

Preheat oven to 350.

Lightly grease a 9x13 pan and lay a piece of wax paper across the pan. This is optional but it is so much easier to get everything out later! It's my favorite new baking trick!

Sift together the flour, powder, and salt and set aside.

In a large bowl, beat together butter, sugar, egg, and vanilla until smooth.

Stir in the flour mixture.

Spread evenly in the pan.

***She had recommended baking the snickerdoodle layer for about 10 minutes on its own. I forgot to do this step, but I think I would do it next time around so that it isn't quite so mushy!***

For the Pumpkin Pie layer:
- 1 c flour
- 1 c sugar
- 1 stick butter - room temp
- 1 t baking powder
- 1 t pumpkin pie spice
- 1 t salt
- 2 eggs - room temp
- 1 1/2 c canned pumpkin (this is about one whole small can)

You can use the same bowl you used to mix the snickerdoodle layer - without cleaning it out! Score!

Mix together butter and sugar. Add the rest of your ingredients and mix.

Pour over the snickerdoodle layer, smoothing out the top.

For the topping:
- 2 T sugar
- 2 t cinnamon

Mix together in a small bowl.

Sprinkle over the top of the pumpkin pie batter.

Bake for 33-40 minutes. My toothpick came out clean after about 34 minutes, but even after sitting out for awhile afterwards, it was still pretty wet and mushy. I will bake it longer next time.

Let the bars cool completely. It shoul seem pie like on the top layer.

For the drizzle:
- 1 oz. white chocolate
- 1/4 t pumpkin pie spice

Melt your white chocolate. I do 30 second intervals until it's all melted. Add in your pumpkin pie spice.

Use a fork, spoon, frosting bag - whatever! - to drizzle over the top.

Let the drizzle cool completely.

Then you can lift out the wax paper and set your bars down on a cutting board or cookie sheet to cut it. So much easier and cleaner!

You can tell that mine was still pretty mushy and gooey and difficult to cut. They firmed up quite a bit after sitting in the fridge for awhile, I think next time I will not only bake this longer, but also put it in the fridge to set a bit more before I cut it.

Regardless of how they looked, they were still delicious and a big hit!

1 comment:

  1. Yum two of my favorites combined-I'll have to try this!

    ReplyDelete

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Sumo:)