Monday, October 24, 2011

Pumpkin Pie Snickerdoodle Blondies

Since the end of October is fast approaching I figured I better start rolling out some pumpkin recipes! These bars combine the classic cinnamon-sugar Snickerdoodle cookies with pumpkin pie and the result is a chewy, gooey bar that is full of the flavours of fall!

Snickerdoodle Blondie Layer Ingredients:

3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups brown sugar
1 cup butter or margarine, room temperature
2 eggs
1 Tbsp. vanilla extract

Pumpkin Pie Layer Ingredients:

1 cup white sugar
1/2 cup butter or margarine
2 eggs
1 and 1/2 cups canned pure pumpkin
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. pumpkin pie spice

Cinnamon-Sugar Topping:

2 Tbsp. white sugar
2 tsp. cinnamon


Preheat the oven to 350 degrees F and grease a 9x13" baking pan with non-stick cooking spray or line with parchment paper.

For the Snickerdoodle blondie layer: In a medium bowl, whisk together the flour baking powder, and salt. In a separate, large bowl, mix together the butter and sugar with an electric mixer until smooth. Add in the egg and vanilla and continue to mix until combined. Stir in the flour mixture until well blended, then transfer the blondie batter to the prepared pan. Spread evenly in the pan with a rubber spatula.

For the pumpkin pie layer: In a large bowl, cream together the butter and sugar with an electric mixer. Add in the eggs and pumpkin and continue to mix until combined. In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Add the flour mixture to the wet ingredients and mix until combined. Pour over the Snickerdoodle blondie layer and evenly spread with a rubber spatula.

In a small bowl, combine the sugar and cinnamon for the topping. Evenly sprinkle the mixture over the top of the pumpkin pie layer.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the pan comes out clean. Remove from oven and let the bars cool completely on a wire rack. Refrigerate to speed up the cooling process. Once the bars have cooled, cut into squares and store in an airtight container.

*Recipe adapted from Lovin' From The Oven

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