Pie Snickerdoodle Bars

I made these tonight – oh yum!! I baked the dough a bit before putting on the pumpkin part like suggested and baked on convection.

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

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

2 eggs, at room temperature

1 1/2 cups canned pumpkin

Topping

• 2 tablespoons white sugar
• 2 teaspoons cinnamon

Drizzle

• 1 oz white chocolate, chopped
• 1/4 teaspoon pumpkin pie spice

- Preheat oven to 350F.
- Lightly grease a 9x13 inch pan

To make snickerdoodle layer:

- Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan.

To make pumpkin pie filling:

- In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. 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 or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. 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.

- 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.

- Store in a covered container.

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