This recipe magically melds Snickerdoodle Cookies and Pumpkin Pie in a convenient, delicious bar. Make this treat to feed a hungry crowd!
Course: Breakfast, Dessert, Snack
Keyword: bars, pie, pumpkin, snickerdoodle
Author: Beth Cato
Ingredients
Cookie Layer
1cupunsalted butter2 sticks, room temperature
2cupsbrown sugarpacked
2eggsroom temperature
1Tablespoonvanilla extract
3cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
1/2teaspooncream of tartar
Pumpkin Pie Layer
1/2cupunsalted butter1 stick, room temperature
1cupwhite sugar
2eggsroom temperature
1teaspoonvanilla extract
1/2teaspoonbaking powder
1/2teaspoonsalt
1teaspoonpumpkin pie spiceheaping
1cupall-purpose flour
15ouncepumpkin puree
Topping
2Tablespoonswhite sugar
1teaspooncinnamon
Instructions
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
Spoon together the topping and add it evenly over the top of the dough.
Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.