Pumpkin Pie Snickerdoodle Bars

Once again.. we were assigned to bring bars to the PYG Picnic. It really isn't that bad.. it just seemed that one year we got assigned to bring bars to every PYG Event. And since we didn't feel like spending much time in the kitchen, the PYGers ended up with pan after pan of brownies from a box :) This time I decided to go with canned pumpkin instead of boxed chocolate. After searching for awhile on Google, I found a recipe that sounded and looked delicious! (I have to admit that pictures are a very convincing part of the "whether to make or not" decision.)

All credit for these scrumptious bars goes here!

Snickerdoodle Layer

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 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 cup white sugar
• 1 stick butter, at room temperature
• 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

• 1 oz white chocolate, chopped
• 1/4 teaspoon pumpkin pie spice

Here are (very condensed) directions. If you need further instructions, refer here.

1. Preheat oven to 350.
2. Mix together Snickerdoodle Layer ingredients (wet, first, and then adding dry).
3. Spread Snickerdoodle Layer in the bottom of a 9X13 (wax paper optional).
4. Mix together Pumpkin Pie Layer.
5. Spread Pumpkin Pie Layer on top of the Snickerdoodle Layer.
6. Sprinkled with white sugar and cinnamon.
7. Bake 30-40 minutes (or until toothpick comes out dry)
8. Cool
9. Melt white chocolate and add pumpkin pie spice, drizzle on top