Tuesday, October 22, 2013

Pumpkin Pie Snickerdoodle Bars

Remember when I told you me and my friends use Halloween-themed get togethers as an excuse to eat ALL THE THINGS?! Well, I forgot to tell you I made these.
I'm putting the "OMG" in this blog's title today. I'm also probably putting the saliva in your mouth; the "break" in your diet; the "what the hell" in your "what the hell is that and how can I get one" question. Well madames and gents, these are pumpkin pie snickerdoodle bars, and they are cakey, and pie-y, and sweet, and autumnal, and if you make them, I guarantee you won't be disappointed.
These do require a little bit of patience, since you basically have to make two recipes (cookie batter and pie filling), but you only have to bake them once, so there's that.

If you've made these at all, then I think you'll love these bars! I mean, they're not the same in taste, but they pack as much of a punch and are a huge crowd pleaser!

Pumpkin Pie Snickerdoodle Bars
Makes about 24 bars

Snickerdoodle Layer
  • 3 cups AP flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups packed brown sugar
  • 1 tsp cinnamon
  • 2 sticks unsalted butter, room temperature
  • 2 eggs
  • 1 Tbsp vanilla extract
Pumpkin Pie Layer
  • 1 cup AP flour
  • 1 cup sugar
  • 1 stick butter, room temperature
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 2 eggs
  • 1 can pumpkin puree
Topping
  • 2 Tbsp white sugar
  • 2 tsp cinnamon
White Chocolate drizzle
  • 1 oz. white chocolate
  • 1/4 tsp pumpkin pie spice
1. Preheat oven to 350 degrees F. Lightly butter a 9x13 rectangular pan. Set aside.
2. Make the snickerdoodle layer first. Begin by combining the dry ingredients in a large bowl. In another large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time until incorporated, and vanilla. Then add the dry ingredients to the butter until well combined.
3. Spread out snickerdoodle layer evenly in the pan.
4. To make pumpkin pie layer, cream together butter and sugar until light and fluffy (about 5 minutes). Add the rest of the ingredients until combined. Pour over the cookie layer.
5. Combine the white sugar and cinnamon in a small pour and sprinkle evenly on top of the pumpkin pie layer.
6. Bake for 35-40 minutes, or until a skewer comes out clean and pumpkin layer is set. Cool completely.
7. When cooled, melt white chocolate in 30 second increments in the microwave. Stir in pumpkin pie spice. Pour into a plastic baggie, snip the end, and drizzle all over the top. Allow to set completely before cutting into bars.


9 comments:

Annalilly said...

These look lovely. I made a pumpkin dump cake last year that was a hit with the fam.

Megan | Freckled Italian said...

I like that we both have pumpkin recipes today. Like the time we posted the exact same things for a week after you visited.

Erin @ Currently Coveting said...

Loving the Pumpkin extravaganza happening on CupcakesOMG this week. These look so effing delicious but probably more effort that I am willing to exert so I am forwarding this link onto my much more ambitious coworker.

xx,
E

Jenna | je na sais quoi said...

These look so good and got 20 repins the second after I pinned them!

Anonymous said...

First of all, the recipie doesn't specify what size can of pumpkin. There are different size cans, believe it or not, and it would be most helpful if you made that clear.
Secondly, I don't know what you can do in your microwave, but the white chocolate chips did not melt correctly in my microwave. We ended up using the double boiler method on the stove.
Overall I give this dish a 6 out of 10. It's ok, but with the amount of ingredients and time involved it wasn't worth making again.

CupcakesOMG! said...

@Anonymous sorry, I just assumed most people would figure I meant a normal sized can. You may further suggest that "normal" can mean a lot of things. You may say "what IS normal, anyway?!" To which I'd say, look, when you live in a 600 sq. foot apartment, the only can you'd want in your house is either in your bathroom or one small enough to squeeze between the almond butter and olive oil on the one shelf you have that's nearly about to break anyway because, ya know, you only have ONE SHELF IN THIS GODDAMN KITCHEN!!!!! So, whatever that size can is for you, that one.

To be honest, I don't know what I can do in my microwave either! Try as I might, I've never been able to squeeze myself into the damn thing to see what goes on in there when I'm not looking. But when it comes to microwaving chocolate chips (be they milk, dark, or white), I do know that increments of 15-20 seconds at a time, stirring in between, usually works no matter what kind of magic microwave you have. But the double boiler method is great too!

I give your review a 6 out of 10, but with the lack of linking your email address to the comment, was it even worth responding?

Leanna Collis said...

Question: I haven't made snickerdoodles in a while so when you put the first layer in do you need to press it into the pan firmly or just enough to get an even bottom layer? This looks yummy, plan on making
these as an addition to Thanksgiving.

CupcakesOMG! said...

@Leanna I wouldn't say you have to press "firmly" but you do want them to be flat and even across the pan, kind of like a cookie cake might be if it were baked in a rectangle instead of a circle. Just make sure you have cookie dough covering the bottom of your baking dish before you add the pumpkin pie filling. I hope this helps!

Sandra Jones said...

This looks wonderful, can't wait to make them. So it's not the big can it's more like the 15 oz can of pumpkin?

Thanks
Sandy

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