Pumpkin Pie Snickerdoodle Bars
More pumpkin! Contain your enthusiasm.
Before we get into the awesome that are these cookie-pie-bar-things though, we need to talk about my [new?] favorite pizza in Portland. Tastebud isn’t new by any means, but the restaurant in Multnomah Village is. They had a location years ago on the east side that touted an all-you-can-eat pizza night on Sundays that made me weak in the knees. The pizza [and bagels, don’t forget those bagels] had me hooked. Then the shop disappeared and they focused primarily on their bagels and mobile pizza cart. They would pop up at the Wednesday farmers market by the office office, and I would make sure to get some nearly every week. The wood fired oven makes not only great dough but does magical things to vegetables. I highly suggest veggie pies even if they arent your normal thing.
Now Tastebud is back in brick and mortar fashion. They’re busy on a Sunday not long after they open. We waited about 30 minutes, and it was well worth it. Get the kale salad. The anchovy aioli does magical things to kale and the bagel chips are the perfect crouton substitute. Then pick a pizza. Any pizza. It’s not traditional thin crust, but it’s still on the thinner side and the ends are so pillow soft with a hint of wood fired char. My mouth waters at the thought. The mozzarella is applied liberally but it’s high quality and doesn’t turn into a cheese brick. It’s exceptional pizza. There were no leftovers. I don’t think there will ever be leftovers.
These cookie/pie bars are a hybrid of delicious proportions. They are more than worth the idea of using pumpkin outside of pumpkin season. The Snickerdoodle base comes together easily without cream of tartar or anything fancy. Mix and spread. Easy. The pumpkin pie tastes just like the real thing. I’m sure if pumpkin pies came with a Snickerdoodle crust, they would easily be the best pies of all time. Before eating them all, they came with me to a party because who doesn’t want treats at a party?
Go ahead and leave them in until that toothpick comes out clear. These are a dense, moist bar. I love raw dough as much as the next person, but these are better if you wait it out. The consistency becomes much more sturdy and bar-like.
Inspiration: Plain Chicken
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoon salt
- 2 cups packed brown sugar
- 1 cup + 2 tablespoons sugar
- 1 1/2 cups room temperature butter
- 4 eggs, room temperature
- 1 tablespoon vanilla
- 2 tablespoons +1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 can pumpkin puree
Preheat the oven to 350° and lightly grease a 13×9 pan.
In the bowl of a mixer, add 1 cup of butter, 2 cups brown sugar, 2 eggs, and 1 tablespoon vanilla. Beat the ingredients together until light and smooth. Stir in 3 cups of flour, 2 teaspoons baking powder, and 1 teaspoon salt. Don’t over-mix and then spread the base layer into the bottom of the prepared pan.
Clean out the bowl and then beat together the remaining butter and 1 cup sugar. Stir in flour, 1 teaspoon baking powder, 1 teaspoon salt, cinnamon through allspice, and the pumpkin puree. Spread that layer over the cookie layer.
Combine the remaining two tablespoons of sugar and two tablespoons of cinnamon, and sprinkle that as evenly as possible. Bake everything for 35-40 minutes. A clean toothpick means you’re in good shape. Let it cool at least 15 minutes before cutting into it so it maintains integrity.
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