Pumpkin Snickerdoodle Bars

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Day 3 of the 10 Days of Christmas Cookies and Bars is not something that I would think of as a Christmas cookie, but they are really delicious. The combination of pumpkin bars and snickerdoodle cookies makes for a great Christmas bar.

My husband and I were looking for something sweet to snack on this Sunday afternoon. I had half a can of pumpkin left over from some other recipes I’ve been trying recently so I looked through the massive collection of fall recipes I’ve accumulated lately. The one that caught my eye was for Pumpkin Snickerdoodle Bars. My husband loves snickerdoodles and I’m a big fan of pumpkin so I thought this would be the perfect compromise.

These bars have a lot of ingredients, but they are very easy to make. They also make a large amount of HUGE bars. There are enough for you and your eleven closest friends with many leftover. This would be a great dessert to make for a party because it serves so many people.

The snickerdoodle layer went down fairly easily in the bottom of the pan. I was a little worried about pouring the pumpkin mix on top of it before baking but there was no problem with the two layers mixing. In fact, I found that once the bars started cooking the snickerdoodle layer climbed up the side of the pan and made a great bottom and side layer around the pumpkin.

When the bars came out of the oven I was a little afraid to cut them and get them out for fear of them breaking. There was no need to worry as every single bar came out easily and perfectly. I cut the pan of bars into 24 medium sized bars, but you can easily divide them into 32 smaller bars. Drizzle with the white chocolate and they are ready to serve.

Pumpkin Snickerdoodle Bars (adapted from Beantown Baker  )
Snickerdoodle Layer:
2 ¾ c. all purpose flour
1/2  t. baking soda
1/2 t. baking powder
1 t. salt
1 ½ c. brown sugar
½ c. butter at room temperature
½ c. applesauce
1 egg
1 egg white
1 t. vanilla

Pumpkin Layer:
1 c. flour
¾ c. sugar
5 T. butter at room temperature
1 t. baking powder
1 t. salt
1 t. pumpkin pie spice
1 egg

1 egg white
1 ½ c. pumpkin

3 T. sugar
2 t. cinnamon
½ c. white chocolate chips

1. Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.

2. In a bowl mix together flour, baking powder, baking soda, and salt for the snickerdoodle layer. In another bowl beat together butter, applesauce, sugar, egg, egg white, and vanilla. Beat until smooth.
3. Stir the flour mixture into the butter mixture. Mix until well blended. Spread evenly in the prepared pan.
4. In a medium bowl mix the butter and sugar for pumpkin layer. Add the rest of the ingredients and mix well. Pour overtop of the snickerdoodle layer.
5. Mix the cinnamon and sugar in a small bowl and evenly sprinkle over the pumpkin layer.
6. Bake for 38-42 minutes or until a toothpick inserted into the cake comes out clean. Take out of the oven and cool the entire pan on wire racks.
7. Once the bars are cool melt the white chocolate chips. Put in a zip top bag and snip off the end. Drizzle the chocolate all over the bars.
8. Cut into 24 or 32 bars and remove from pan.


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