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michellea on 10.20.2011
These were wonderful. I didn’t have white chips so I used butterscotch. I also used 1/2 whole wheat flour & 1/2 all purpose unbleached.
Pumpkin Snickerdoodle Cookie Bars
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Description
These cookie bars are pillowy and cake-like and have a subtle pumpkin flavor. The cinnamon sugar topping gives it an almost-coffee-cake taste. So good with coffee! Or milk.
Ingredients
- FOR THE BARS:
- 1 stick Butter, Softened
- ¾ cups Brown And White Sugar, Mixed
- ½ cups Pumpkin Puree
- 1 Egg
- 1 teaspoon Vanilla Extract
- 2-½ cups All-purpose Flour
- ¾ teaspoons Baking Powder
- ¼ teaspoons Salt
- ¼ teaspoons Cinnamon
- ¾ cups White Chocolate Chips
- FOR THE SPICED SUGAR MIXTURE:
- ¼ cups Brown And White Sugar, Mixed
- ½ teaspoons Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons All Spice
Preparation
1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in the white chocolate chips last.
3. Preheat oven to 375°F. Line a 9×9 pan with parchment paper (or spray with nonstick spray). Mix spices and sugar ingredients in a small bowl for the spiced sugar mixture.
4. Press 1/2 of the dough into the pan (I used a Ziploc on my hand to press it down)> Pour half of the spiced sugar mixture on the top. Add the remaining dough and top with the rest of the sugar and spice mix.
6. Bake at 375°F for 23-25 minutes.
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