Happy First Day of FALL!
Fall is here! Which means time to get out the pumpkin. I came across a snickerdoodle bar recipe one day and thought to myself, “Wow those look yummy!” I always like to change my recipes up, so I thought how can I give these a kick? The ideas I came up with:
1. Add PUMPKIN.
2. White chocolate?
That is the secret sweet kick to these pumpkin bars.. white chocolate. I spiced up my black and white brownies with a little pumpkin! Anyways, I have made these twice, and they were a hit both times!
Pumpkin Snickerdoodle Bars
- 1 ¼ cup flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp pumpkin pie spice
- ¾ cup white chocolate (for melting)
- ¼ cup butter (½ stick)
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- ¼ cup pumpkin puree
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- ½ tsp cinnamon
- Preheat oven to 350ºF. Grease a 9×9 baking pan or place foil in pan and grease foil with butte. I always place foil in my baking pans. It allows for easier cutting because you can remove the foil and lay it out on a counter to cut. Sift together the flour, baking powder, pumpkin pie spice, and salt.
- Boil a small pot of water. Place a bowl with the butter, cut into small pieces, on top of pot. Once, the butter is melted, add in white chocolate chips. Take the bowl off the pot and stir the white chocolate in, until melted. [Note: I always just use 1 tsp of the melted butter from this for the cinnamon -sugar topping]
- While the butter is melting… In a small bowl, using a fork, mix together 2 Tbsp sugar, 1 Tbsp brown sugar, ½ tsp cinnamon with 1 tsp melted butter. Set aside.
- Place your bowl back on your mixing stand (or counter if you are using a handheld mixer).
- Add sugar to butter/chocolate mixture. Beat in 2 eggs. Add vanilla, then pumpkin puree. Beat in dry mixture.
- Place ¾ of the dough in your pan, top with the cinnamon-sugar mixture. Then, spoon remain mixture on top. Using a knife, swirl the top layer of dough.
- Bake in oven for 20-30 minutes, or until edges become golden and middle becomes firm.