Friday, November 16, 2012

pumpkin pie snickerdoodle bars









Although my two youngest kids did not appreciate these bars, plenty of people did as we shared them with many friends.  My husband's favorite pie is pumpkin and he said he really enjoyed them.  I made these bars with the fresh pumpkin puree that my friend Janet brought over.  Where there's pumpkin puree, there's always a new recipe to experiment with!

pumpkin pie snickerdoodle bars (Plain Chicken)
snickerdoodle layer:
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 tablespoon vanilla extract 

pumpkin pie layer:
1 cup flour
1 cup white sugar
1 stick 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


topping:
2 tablespoons white sugar
2 teaspoons cinnamon

drizzle:
1 ounce white chocolate, chopped
1/4 teaspoon pumpkin pie spice


Preheat oven to 350.  Lightly grease a 9x13 pan and lay a piece of parchment paper (I used foil) across the pan so that it extends the pan.
To make the snickerdoodle layer, sift togethr 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 cookie batter-ish).
To make pumpkin pie filling, mix together butter and sugar in a mixing bowl.  Add the rest of the ingredients and mix until well combined.  This layer will be less thick and more pourable.  Pour over the snickerdoodle layer, smoothing out the top.
Combine the white sugar and cinnamon.  Sprinkle evenly over the top of the batter.
Bake for 33-40 minutes or until a toothpick comes out clean.  Let the bars cool completely.  They may deflate a bit and remain a bit pie-like on the top layer.
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 melted add the pumpkin pie spice and mix.  Use a spoon or cut a small corner of the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Pull the dessert out of the pan by lifting out the parchment paper or foil.  Cut into bars.  Store in a covered container in the refrigerator.

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