Thursday, November 4, 2010

Pumpkin Extenda-Week Recipe # 3: Pumpkin Snickerdoodle Bars


Greetings all- today we are making (drum roll please!!!!!)
Pumpkin Pie Snickerdoodle Bars
(recipe from here)

and we also have the sweetest girl in the world as a helper!
To begin, please gather your ingredients.

Snickerdoodle Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Preheat 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 (see pictures below). The parchment paper is an optional step, but it will make it easier to get the bars out later

To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside.

Make note not to put the sugar in the flour mixture. you will need to get that out if you do.
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.)
Next gather your pumpkin Pie layer ingredients.

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp nutmeg)
2 eggs, at room temperature
1 1/2 cups canned pumpkin

To make pumpkin pie filling:

In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. 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 white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes @350 (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.

Next is the Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

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.

**** This whole drizzle thing was not as easy as it sounds. That is why my drizzle looks a little homeless. The white chocolate is not all that necessary, but it is yummy. *****

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.

These have been my fav recipe so far. really. i could have eaten the whole pan by myself. or like 60000 pans. forever.

so goood. go make them. now.

ultra love.

2 comments:

  1. LOVE the pink kitchen aide! OH SO CUTE.

    ReplyDelete
  2. These were SO good. This is a must make recipe!

    ReplyDelete