Pumpkin Snickerdoodle Bars

San Francisco is a city that is often recognized for fostering a healthy lifestyle among its residents. Now that I live here I must embrace this healthy lifestyle and transfer it to my baking. I know that pumpkin has some wonderful health benefits so I figure that if I make a snickerdoodle cookie base, layer it with pumpkin pie-ish filling + top it with cinnamon sugar it must be good for you. Make these, eat a lot of them + you will have glowing skin, boosted immunity + balanced hormone levels.

Pumpkin Snickerdoodle Bars

Recipe from here

Snickerdoodle Layer

3 cups flour

2 tsp baking powder

1 tsp salt

2 cups brown sugar, packed

1 cup butter, room temperature

2 eggs

1 tbsp vanilla

Pumpkin Pie Layer:

1 cup flour

1 cup sugar

1/2 cup butter, room temperature

1 tsp baking powder

1 tsp salt

1 tsp pumpkin pie spice

2 eggs

1 1/2 cups canned pumpkin

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan.

Snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan.

Pumpkin Pie Layer: In a large bowl mix together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer + smooth over the top. Sprinkle with cinnamon sugar. Bake for 33-40 minutes, until a toothpick inserted into the center of the pan comes out clean. Allow the bars to cool completely. Enjoy!