Pumpkin Pie Snickerdoodle Bars

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I saw these on Tastespotting and then after spending minimal time realized that this recipe had been passed around, obviously a hit.  I tweaked the pumpkin pie part a bit so here is my version.  BTW, my mother-in-law would love these…she is the snicker doodle queen.

Snickerdoodle:
3 cups flour
2 tsps. baking powder
1 cup butter, room temperature
1 tsp. kosher salt
2 cups packed light brown sugar
2 eggs, room temperature if you remembered
1 tbsp. vanilla

Pumpkin Pie:
1 cup flour
1 cup white sugar
1 stick butter, at room temperature
1 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger
2 eggs, room temperature
1 1/2 cups canned pumpkin

Topping:
2 tbsp. white sugar
2 tsp. cinnamon

Preheat oven to 350.  Grease a 9 x 13 pan and lay a piece of parchment paper across the bottom.  It really does help.

Snickerdoodle:
Sift together the flour, baking powder and salt and then set aside.  In a mixmaster, beat together the butter, sugar, egg and vanilla until smooth.  Mix in the flour over a course of 3 separate times until completely mixed in.  Spread evenly in the pan…it will be thick, like cookie dough.

Pumpkin:
In a mixmaster ( use the same bowl after wiping it down ) mix together butter and sugar.  Add the rest until combined.  Make sure it is really mixed together.  Pour over the snickerdoodle layer.

Sprinkle sugar/cinnamon over the top evenly.

Snick
Bake for 35 minutes or until done.  Insert a toothpick to make sure it is done in the middle.  I probably could have let mine go another 5 minutes.  Got a little mushy but it is okay.  Let the pan cool completely, like an hour, before cutting.

I am wrapping them up in tin boil on a plate for the next 2 days…hopefully they will last til Thursday.  I took one pic with my camera, the other with my blackberry.  I can't seem to figure out how to get the camera to take a clear close-up.  Alas.

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