Pumpkin, pumpkin, pumpkin! It's that time of year again, and I love pumpkin. Especially since I learned how to make my own pumpkin puree. Anything made with pumpkin just screams fall. And adding pumpkin to snickerdoodle bars is just genius.
I know you all know how much I dislike making cookies, and how wonderful cookie bars are, and these are no exception. The pumpkin flavor is light, and the spices are just enough to compliment it. And who doesn't love the beautiful pumpkin color. These were a huge hit with my family and, once again, the only complaint I can find is that the recipe doesn't make enough!
Pumpkin Snickerdoodle Bars
Serves about 12
For the bars:
1 stick Butter, Softened
¾ cups Brown And White Sugar, Mixed
½ cups Pumpkin Puree
1 teaspoon Vanilla Extract
2-½ cups All-purpose Flour
¾ teaspoons Baking Powder
¼ teaspoons Salt
¼ teaspoons Cinnamon
¾ cups White Chocolate Chips
For the spiced sugar mixture:
¼ cups Brown And White Sugar, Mixed
½ teaspoons Cinnamon
¼ teaspoons Ground Ginger
¼ teaspoons All Spice
In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in the white chocolate chips last.
Preheat oven to 375°F. Line a 9×9 pan (I used an 11 x 7 pan) with parchment paper (or spray with nonstick spray). Mix spices and sugar ingredients in a small bowl for the spiced sugar mixture.
Press 1/2 of the dough into the pan. Pour half of the spiced sugar mixture on the top. Add the remaining dough and top with the rest of the sugar and spice mix.
Bake at 375°F for 23-25 minutes.
Source: Tasty Kitchen