Wednesday, October 12, 2011

Pumpkin Snickerdoodle Bars

I had some leftover canned pumpkin from another recipe, so I decided to play around with my snickerdoodle bar recipe and see if adding pumpkin would work. I replaced one egg with a cup of pumpkin and increased some spices. And the results are amazing! They turned out more cake-like than bar-like, but still, amazing!

Here's what you need:

2 cups brown sugar
1 cup (2 sticks) butter, softened
1 egg
1 cup canned pumpkin
1 TBSP vanilla
2 2/3 cups flour
2 teas baking powder
1 teas cinnamon
1 teas pumpkin pie spice
1 teas salt
2 TBSP sugar mixed with 1 teas cinnamon and 1 teas pumpkin pie spice

In a bowl, beat brown sugar and butter together. Add the egg, pumpkin and vanilla. Beat until smooth.

In another bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, and salt. Add to pumpkin mixture and stir until well-blended. The batter will be thick like cookie dough. Spread into a greased 9x13 pan with a greased spatula or your hands. Sprinkle the sugar and spice mixture evenly over the top.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool, cut into squares and serve.

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