pumpkin snickerdoodle bars

Halloween may be over, but I cannot stop baking with pumpkin.  This recipe is from one of my good friends' blog, cookie confessions, and it has become a fall staple for our family.  Cinnamon and sugar deliciousness with pumpkin - how can you go wrong?!

Ingredients

Snickerdoodle layer
1 cup butter room temperature
2 cups brown sugar
2 eggs
1 tbsp vanilla extract
3 cups flour
2 tsp baking powder
1 tsp salt

Pumpkin layer
1 cup sugar
1/2 cup butter
2 eggs
1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1 1/2 cups canned pumpkin

Preheat oven to 350 degrees. Spray a 9x13inch pan.

Snickerdoodle layer:

In a standing mixer with the paddle attachment, beat the butter and brown sugar. Add one egg at a time until fully incorporated in the mixture, scraping down the sides of the bowl in between. Add vanilla. Fold in remaining three ingredients. Spread into prepared pan.

Pumpkin layer:
In a standing mixer with the paddle attachment, beat the butter and sugar. Again, add eggs one at a time as above.  In a separate bowl mix flour, baking powder, salt and pumpkin pie spice. Fold butter mixture and canned pumpkin to flour mixture until well combined. Spread over snickerdoodle mixture until smooth. Sprinkle with cinnamon sugar.

Bake for 40-45 minutes, until a tooth pick comes out clean. Let cool completely, enjoy!