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Ingredients

Snickerdoodle Layer
3 cups all-purpose flour
2 cups brown sugar
1 teaspoon salt
1 cup butter, at room temperature
2 teaspoons baking powder
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Layer Cake
1 cup all-purpose flour
1 stick butter at room temperature
1 cup white sugar
1 teaspoon baking powder
1 teaspoon of spice for pumpkin pie (1 / 2 teaspoon cinnamon 1 / 4 teaspoon ginger tea 1 / 4 nutmeg, tea 1 / 4 nutmeg)
1 teaspoon salt
2 eggs, at room temperature
1 1 / 2 cups canned pumpkin

Garnish
2 tablespoons white sugar
2 teaspoons cinnamon

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

Preparation method

Preheat oven to 350F. Lightly grease a 9×13 inch pan and place a piece of parchment paper on the pan so that it extends the pot a little. Parchment paper is an optional step, but it will be easier to get the bars later.

In order to snickerdoodle layer: Sift the flour, baking powder and salt and set aside. In a bowl, beat together the butter, sugar, egg and vanilla until smooth. Mix the flour until well blended. Spread evenly over the prepared base plate (the mixture is thick and cookiebatter-ish.)

In order to fill pumpkin cake: In a mixer bowl (you can use the same one used for the snickerdoodle batter) with a paddle attachment, mix butter and sugar. Dd remaining ingredients and stir until well together. This layer is thinner and more running. Pour the snickerdoodle layer, smoothing the top.

Combine white sugar and cinnamon in small bowl. Sprinkle the mixture evenly with cinnamon sugar on top of the dough.

Bake for 33-40 minutes (or more depending on your oven) or until toothpick inserted in center of pan comes out clean. Cool bars completely (about an hour). It deflates a little and be a little sour as the top layer. The bars that are closer to the edges of the pan firmly.

When the bars are completely cool, finely chopped white chocolate in a bowl or zip lock bag to melt and low power. When fully dissolved, add 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 wire melted chocolate over the top bar and allow to cool and harden. Use parchment paper to raise the bars from the pan. Place the cutting board and cut into bars. Store in covered container.

Recipe terms for this post:

gingerbread biscuits PUMPKIN SNICKERDOODLE BARS

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