I don't bake a lot.....but offered to bring these for Thanksgiving. I need to make them on Tuesday, as we will travel in our RV for Thanksging on Thursday. Will they hold all right in the refrigerator until Thurdsay? Should I cut them first, then put into an air tight container, or cut before serving?
Pumpkin Pie Snickerdoodle Bars
Yields: 9×13 inch pan | Prep Time: 20 minutes | Bakes Time: 40 minutes
Adapted from: Megan’s Cookin
Snickerdoodle Layer
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tbsp vanilla
Pumpkin Pie Spice (2 tsp)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
14 tsp nutmeg
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
½ cup butter (1 stick butter) at room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups (16 oz) canned pumpkin
Topping
2 tbsp white sugar
2 tsp ground cinnamon
Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
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 just like cookie dough).
To make pumpkin pie spice – Mix all the spices and set aside.
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. Add 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 30-40 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. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power, 15 seconds at a time. 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.
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.
Pumpkin Pie Snickerdoodle Bars
Yields: 9×13 inch pan | Prep Time: 20 minutes | Bakes Time: 40 minutes
Adapted from: Megan’s Cookin
Snickerdoodle Layer
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tbsp vanilla
Pumpkin Pie Spice (2 tsp)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
14 tsp nutmeg
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
½ cup butter (1 stick butter) at room temperature
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups (16 oz) canned pumpkin
Topping
2 tbsp white sugar
2 tsp ground cinnamon
Drizzle
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
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 just like cookie dough).
To make pumpkin pie spice – Mix all the spices and set aside.
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. Add 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 30-40 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. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power, 15 seconds at a time. 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.
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.