Pumpkin Pie Snickerdoodle Blondie Bars

It’s autumn!! And you know what that means…pumpkin flavored EVERYTHING!! Who doesn’t like snickerdoodles? That’s right, no one! This is a delish combo that makes me feel like it’s fall in Texas even though we don’t really get the season here. Happy holiday baking is coming soon!!

With LOVE from Texas,
The Pint-Sized Mayo

Pumpkin Pie Snickerdoodle Blondie Bars

Yields 1 9×13 pan

Ingredients for the snickerdoodle layer:

• non-stick baking spray
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups packed brown sugar
• 2 eggs, at room temperature
• 1 tablespoon vanilla

Ingredients for the pumpkin pie layer:

• 1 cup white sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoons salt
• 1 teaspoon pumpkin pie spice
• 2 eggs, at room temperature
• 1 1/2 cups canned pumpkin
• 2 tablespoons white sugar
• 2 teaspoons cinnamon

Ingredients for the white chocolate drizzle:

• 2 ounces white chocolate
• 1/2 teaspoon pumpkin pie spice

Directions:

Preheat the oven to 350°F, and spray a 9″x13″ pan with non-stick spray. Lay a piece of parchment paper across the pan, so that it extends the pan slightly. (This is an optional step, but it will make it easier to get the bars out later after baking.)

First start on the snickerdoodle layer. Sift together flour, baking powder, salt, and cinnamon and set aside.

In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Add the flour mixture in thirds until well blended. Spread evenly in prepared pan. This is will be a cookie batter consistency. (I spread it out with my hands…evidenced by my hand prints below.)

Next make start on the pumpkin layer. In a large mixer bowl (I used the same one that I used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. Add the flour, baking powder, salt, pumpkin pie spice, eggs, and pumpkin  and mix until well combined. (This layer will be less thick and 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 35-40 minutes 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.

After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on 50% power in the microwave in 15 second increments. When it’s completely melted, add the pumpkin pie spice and mix.

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.

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in an air-tight covered container.

Enjoy!!

“I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.” – Henry David Thoreau