Thursday, October 24, 2013

Pumpkin Pie Snickerdoodle Bars

These were delicious.  I made them for a Packer game a week or so ago.  I served it with cool whip.
Pumpkin Pie Snickerdoodle Bars
 
Cookie Layer
1 c. unsalted butter, room temp.
2 c. brown sugar
2 eggs
1 T. vanilla
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
 
Pumpkin Pie Layer
1/2 c. unsalted butter, room temp.
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 heaping tsp. pumpkin pie spice
1 c. all-purpose flour
1 1/2 c. canned pumpkin puree(15 oz can)
 
Topping
2 T. sugar
1 tsp. cinnamon
 
Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking dish with cooking spray; set aside.  For the cookie layer:  Cream together butter and brown sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the flour, baking powder and salt and mix until blended.  Spread/press cookie mixture evenly into baking pan.  For the pumpkin pie layer:  Cream together butter and sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the baking powder, salt, pumpkin pie spice, flour and pumpkin puree and beat until well blended.  Spread evenly over cookie layer.  For the topping: Mix together sugar and cinnamon and sprinkle over pumpkin layer.  Bake for 38-40 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.  Cut and serve.

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