Can we talk pumpkin? Not pumpkin spice, pumpkin, specifically pumpkin pie.
How many of you are pumpkin pie lovers, and can’t imagine Thanksgiving without it? Be honest. I’m sure there are some toleraters, and you’re ambivalent about its presence during the holiday. Then, there are the haters. You don’t like it and you don’t understand all the fuss about it.
My feelings are not easily defined. If we’re talking classic pumpkin pie, I’ll pass and spend my calories elsewhere. If we’re talking different pumpkin pie recipes like – Bourbon Pumpkin Pie or S’mores Pumpkin Pie – you have my undivided attention.
So when I stumbled upon these Pumpkin Pie Snickerdoodle Bars, I was all in. It’s a snickerdoodle cookie crust, layered with pumpkin pie filling, and a cinnamon and sugar topping. Talk about a brilliant take on the standard, and portable too!
Now this was going to be first time baking pumpkin pie. I’m a sweet potato pie girl. I had intended to follow the recipe closely. But as I got going, I made a few changes.
- The ingredients were enough for a 9×13 pan. I reduced it by half for an 8×8 pan.
- For the snickerdoodle layer, I creamed the butter and sugar before adding the egg and vanilla.
- I baked the snickerdoodle crust for five minutes before topping with the pie filling. Suggested by the author, it only melted the cookie dough. Still, I used the opportunity to even out the crust better.
- For the pumpkin pie layer, I combined the dry ingredients before blending with the wet.
- I reduced the salt in the pumpkin layer to only 1/8 tsp. The snickerdoodle dough was on the cusp of being too salty for my taste. I didn’t want the filling to compound the saltiness.
- I added a 1/2 tsp of vanilla to the pumpkin pie layer. I prefer the sweetness of sweet potato pie to the spiciness of pumpkin. Hence, I figured a splash of vanilla would tone it down.
- I reduced the oven temperature to 325 degrees for my glass pan. This added seven minutes to the longest time, yet prevented the cookie crust from becoming dry or hard.
As the Pumpkin Pie Snickerdoodle Bars cooled, I debated about the white chocolate drizzle. The author said it didn’t add much to the taste and could be optional. However, I thought the bars looked too plain and made it anyway.
I should’ve listened to the author. It proved to be the most bothersome part of the recipe. Maybe because I used real white chocolate, it was too thick for a drizzle. I needed minuscule amounts of milk for the right consistency, and the result was underwhelming.
I didn’t dwell on the wasted effort. I still had sampling to do. Without forethought, I cut the Pumpkin Pie Snickerdoodle Bars into 16 servings. It’s like the knife was telling me to be reasonable.
But I wasn’t.
I picked up a corner and took a nibble. It was mostly cookie since I didn’t even out the pumpkin layer well. It was a thick, soft, buttery cookie with a lasting chew.
I took another piece; this one had more pumpkin pie. The toasted cinnamon and sugar dominated the pumpkin spices. However, I still found the fusion of flavors delightful. So much so, that I had another slice. Yes, that makes three, and I didn’t even need a plate.
As you might suspect, this is one of those desserts that tasted even better the next day. The vanilla notes were stronger. I also learned the bars are good at room temperature, warm or cold. Hence you’re never safe.
I give these Pumpkin Pie Snickerdoodle Bars 4 out of 5 stars. I enjoyed the taste and the convenience of eating pie with my hands. I like the recipe’s flexibility too. If you prefer your pumpkin pie more spiced, just modify.
For the full recipe, please visit Lovin from the Oven.