Pumpkin Pie Snickerdoodle Bars

Doesn't the name of these bars sound great? Well let me tell you they are as tasty as anything. And a little goes a loooong way! I made a large pan of these and had a ton. You can cut them up small because they are very rich, to say the least. I found these over at Lori's Lipsmacking Goodness. The glaze on these is made of white chocolate and pumpkin pie spice and to me that alone puts them "over the top!" I would make them again if I felt ambitious only because you make two batters for these bars and there is lots of clean up! But my son and husband and coworkers (yes, this batch made that many) really enjoyed them and so did I. These tasted best when they were freshly baked. You know how some things test better the next day> Well, these are best eaten very fresh. They are good for a day or two, they just had the best flavor when they were just out of the oven and still slightly warm. You can see the two layers of cake too! A pumpkin pie layer and a snickerdoodle layer. So good!

It's a gorgeous weekend here in Virginia. We'll be doing outdoor things today and taking advantage of the warm weather. My son just loves demolition derbies and that is where we are headed this afternoon! Tomorrow I am planning on meeting a friend to finally see Julie & Julia. I had been planning to see this since it opened back in July but have just not had a chance. I'm looking very forward to it. Hope you all have a great weekend!

Snickerdoodle Layer:
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
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 cut white sugar
1 stick butter, at room temperature
1 1/2 cups pumpkin puree or canned

Glaze for drizzling:
1 oz. white chocolate, chopped (I used chips)
1/4 teaspoon pumpkin pie spice

Preheat over to 350F.. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly.

To make snickerdoodle layer:
Sift together flour, cinnamon, baking powder and salt; set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well combined. Spread evernly in prepared pan. Set aside.

In a mixer bowl, with paddle attachment, mix together the pumpkin pie ingredients until well combined. Pour the mixture over the snickerdoodle layer, smoothing out the top.

Bake for 35-45 minutes (maybe more depending on your oven) or until a toothpick inserted in the center 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 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. (I just frosted mine.)

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in the refrigerator but bring to room temperature before serving. (Next time I would skip the refrigerator step - I didn't find it necessary).