Snickerdoodle: Fall Edition

When one of my best friends mentioned she made Pumpkin Snickerdoodles, I was imagining the usual snickerdoodle cookie with a hint of pumpkin flavor.  I was pleasantly surprised to find this recipe differed from the usual cookie and was more of a gooey butter consistency.  For all of you not from St. Louis, let me ‘splain you something: Gooey butter, a St. Louis Tradition, is a dessert with a yellow cake and butter bottom-layer topped with a “filling” of cream cheese, powdered sugar and more…butter.  It’s a delicious dessert and for you poor souls who have no idea of what I’m talking about, email me and I’ll send you some.  Or you could just make this recipe.  The bottom layer was like a snickerdoodle cookie, while the top layer reminded me of a pumpkin mousse.  The cinnamon-sugar sprinkled on the top added a perfect crisp to the dessert.  I love the different layers and textures in this.  This cookie-bar this gives Martha’s Snickerdoodle cookies a run for their money.

Pumpkin Pie Snickerdoodle Bars

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

 Preheat oven to 350F. Lightly grease a 9×13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. 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. 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.)

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. A dd 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 (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.

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.

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