Even though Nevada temperatures are still in the high 90’s, I keep telling myself IT IS FALL..somewhere! I’m dying to share Fall inspired recipes, and yet it really does not feel like Fall. So I have decided that maybe if I start cooking/ baking like it felt like Fall, it will come!? (Bake it…and Fall will come) Today’s recipe is perfect to share on a cool crisp evening under the Friday night lights of a hometown football game. Or wrapped up in a cute cloth napkin to give to a neighbor. These Pumpkindoodle bars are sure to be a family favorite.
These bars are a combination of Snickerdoodle cookies and a Pumpkin Bar that has been topped with a cream cheese frosting and then sprinkled with pumpkin spiced sugar. They are delicious!
Pumpkindoodle Bars
1 Cup Butter, softened
1 1/2 Cup Sugar
1/2 Cup Pumpkin Puree
2 Egg’s
1 Tablespoon Vanilla
4 1/2 Cups All Purpose Flour
2 teaspoon’s Pumpkin Pie Spice
1/2 teaspoon Cinnamon
3 teaspoon’s Cream of Tartar
1 teaspoon Salt
~Frosting
2 (8 oz.) Cream Cheese, softened
1/4 Cup Butter, softened
5 Cups Powdered Sugar
Preheat oven to 350
In a mixing bowl cream together the butter and sugar for 2 minutes. Add in pumpkin puree, egg’s and vanilla, mix well. Sift the flour, pumpkin pie spice, cinnamon, cream of tartar and salt into the creamed mixture. Mix to blend all the ingredients. Batter will be thick. Spread batter into a greased 9 x 13 pan. Bake for 30-40 minutes. Let bars cool completely before frosting. For the frosting, just beat all ingredients together until smooth. * I like to mix together 1/2 cup sugar with 1 Tablespoon of Pumpkin Pie Spice and sprinkle over the cream cheese frosting.
Here’s to the leaves changing their color, cool breeze in the air, pumpkins on the porch, and Pumpkindoodles to share.
Happy Fall Y’all, ~Lark
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