The world of baking and food through the eyes of an American in London

Pumpkin Snickerdoodle Bars

Posted by on Sep 23, 2011 in Brownies & Squares, Holidays | 7 comments

Pumpkin Snickerdoodle Bars

Pumpkin recipes are in full swing over at my house. I already made a long list of pumpkin desserts that I can squeeze in before December.

Pumpkin Snickerdoodle Bars

This is a really simple brown sugar base with a pumpkin pie cake topping and a snickerdoodle dusting on top.

Pumpkin Snickerdoodle Bars

These would make great bars for a Thanksgiving party or get together.

Pumpkin Snickerdoodle Bars
adapted from Lovein’ from the Oven

Ingredients

Bottom Layer
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup packed brown sugar
1/2 cup butter (115g), at room temperature
1 egg, at room temperature
1 tsp vanilla

Pumpkin Layer
1/2 cup plain flour
1/2 cup sugar
1/2 stick butter (58g), at room temperature
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice (I used 1/2 tsp cinnamon, 1/4 tsp all spice.1/4 tsp ginger, 1/4 tsp cloves)
1 egg, at room temperature
3/4 cup pumpkin puree

Snickerdoodle Topping
2 tbs sugar
2 tsp cinnamon

Pumpkin Snickerdoodle Bars

1. Preheat the oven to 350 F/180 C. Grease and flour a 9×9 inch pan. Make the crust layer. In a small bowl whisk together the flour, salt and baking powder. Set aside.
Pumpkin Snickerdoodle Bars
2. In a large bowl cream together the butter, sugar, egg and vanilla until combined. Stir in the flour mixture and press into the prepared pan.
Pumpkin Snickerdoodle Bars

3. Make the cake layer by creaming the butter and sugar together. Add in the pumpkin, spices, egg, flour, baking powder and salt.
Pumpkin Snickerdoodle Bars

4. Spread the batter on top of the crust evenly. In a small bow mix together the sugar and cinnamon and sprinkle over top the batter. Bake for 35-40 minutes. Let cool before slicing into squares.

I served mine with maple ice cream! They taste exactly like Thanksgiving!

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7 Comments

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  1. Fresh Garden

    Delightful! Yummy! Wow!
    Fresh Garden recently posted..Lotus Root

    Reply
  2. Filelalaine

    You’re like a one-woman fall-machine. How many pumpkin puree cans did you buy?

    These look lovely, could very well work as a Halloween treat too.
    Filelalaine recently posted..cooking by the book

    Reply
  3. Natalie

    These look really tasty! Do you know where you can by pumpkin puree in the UK? I don’t think I’ve ever seen it!

    Reply
    • Cupcake Kelly

      If you live in London Whole Foods has it near their baking aisle. Waitrose used to stock it but I didn’t see it last year (might not hurt to check with them anyway). Ocado had it last year to order. It is also available online from a few places (go to google shopping). I can see Americanfood.co.uk has it and yummysweetshop.co.uk. I buy about 5-10 cans at a time. They don’t expire for about 2 years.

      Reply
      • Natalie

        Thanks for the tips! Unfortunately I don’t live near London (Cornwall!) but will try the online shops.
        Natalie recently posted..Peanut butter chocolate chip crumble oat bars

        Reply
  4. Julie C

    These are in the oven now! Question, though: In the directions SALT is mentioned for both the crust and the cake layer, but it’s not listed in the ingredients for either one. How much salt is supposed to be added? Thanks!

    Reply

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