Bready or Not: Pumpkin Pie Snickerdoodle Bars
Happy Halloween! Today I bring you a major treat, no tricks. These Pumpkin Pie Snickerdoodle Bars will boggle your mind in the best kind of way.
That’s because these bars really do, in fact, taste like a combination of Snickerdoodles and Pumpkin Pie. Crazy, right?
And since those two things are delicious, that means these bars are REALLY REALLY GOOD. Not just the flavors, but the combination of textures.
That’s because these are soft and dense, easy to eat in hand or with a fork. The ones in the middle might end up a little gooier, though. Not necessarily a bad thing.
The list of ingredients looks long but it actually comes together pretty fast. The ingredients are so alike, I didn’t even bother washing the bowl and beater, which saved a lot of time and effort.
This makes a full 13×9 pan, so this is perfect for a potluck or family gathering. They might get softer after the two day point, but they will still be tasty.
Bready or Not: Pumpkin Pie Snickerdoodle Bars
Ingredients
Cookie Layer
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups brown sugar packed
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Pumpkin Pie Layer
- 1/2 cup unsalted butter 1 stick, room temperature
- 1 cup white sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice heaping
- 1 cup all-purpose flour
- 15 ounce pumpkin puree
Topping
- 2 Tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
- To make the cookie layer, cream together the butter and brown sugar. Once they are smooth, add the eggs and vanilla. Next, mix in the dry ingredients: flour, baking powder, salt, and cream of tartar. Spread the mixture evenly in the pan.
- Next up is the pumpkin pie layer. No need to wash the bowl. Cream together the butter and sugar followed by the eggs and vanilla. Add the baking powder, salt, pumpkin pie spice, and flour. Once they are just mixed, fold in the pumpkin puree. Spread the everything over the cookie layer.
- Spoon together the topping and add it evenly over the top of the dough.
- Bake for 38 to 41 minutes, until toothpick inserted in the center comes out clean (though it may still be softer when cut). Cool at room temperature at least an hour, then chill in fridge for several hours. Use the foil to lift the contents onto a cutting board to slice up.
- Keep stored chilled in a sealed container between waxed paper layers. Best consumed within 2 days; bars get mushier after that, but are still tasty.
- OM NOM NOM!
Roar of Sky Promo Post Round-Up
Here’s the promo round-up for Roar of Sky as of October 30th; there will be more posts to come!
Guest posts:
Scalzi’s Big Idea: Roar of Sky
My Favorite Bit from Roar of Sky
The Fantastical Food of Fantasy: Magic Made Real at Tor.com
An Excerpt from Roar of Sky at Liana Brooks’s site
Tweet thread: Beth Cato on research on Hawaii’s Big Island
Fantastic History: Geomancy from the Ground Up
The Page 69 Test: Roar of Sky
Interviews:
Beth Cato talks about Roar of Sky with My Life My Books My Escape
Poison Pen Bookstore Roar of Sky Release: Facebook Live with Sam Sykes
Roar of Sky is now out and available everywhere. If it’s not in your local store, don’t walk away! Simply ask them to order it. You can request your library buy it as well (libraries are awesome like that). Of course, it can be found at all the usual suspects on the internet, too.
#SFWAPro
Read MoreBready or Not: Maple-Glazed Pumpkin Cookies
Do you like soft, cakey cookies? Do you like pumpkin? Oh, do I have the recipe for you!
These Maple-Glazed Pumpkin Cookies are stunning. The cookies are soft and tender in the mouth, and the maple glaze adds just the right touch of sweetness.
I’ve done this annual feature of pumpkin recipes for several years now, and I think this is one of my all-time favorite recipes. It’s not just that it tastes good–it’s textually pleasing, too.
Do note that the dough needs to chill for a while, and even when cold, it can be difficult to work with. Be patient and prepare to have sticky fingers.
Trust me, it’ll be worthwhile in the end.
Modified from a recipe included with ads for Reynolds Parchment Paper.
Bready or Not: Maple-Glazed Pumpkin Cookies
Ingredients
Cookies:
- 2 cups + 2 Tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 1 cup white sugar
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 3/4 cup pumpkin puree
Maple Glaze:
- 1 1/4-1/2 cup confectioners' sugar
- 3 Tablespoons unsalted butter melted
- 1/2 teaspoon maple flavor
- 1 Tablespoon water
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
- In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
- Cover dough and chill in fridge for at least two hours; overnight is fine.
- Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
- Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
- To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
- Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
- OM NOM NOM!
ROAR OF SKY is out today!
TODAY IS THE DAY! Roar of Sky is out! The Blood of Earth trilogy is complete. Look for it on your local bookstore shelves–and if you can’t find it there, ask them to order it! You can also find it everywhere online. Poisoned Pen currently has signed copies in stock, too! Thank you to everyone who preordered there and elsewhere!
If you want to ask me questions about the series or my other books and stories or recipes, I am doing a reddit/Fantasy AMA today. Drop by and say hi!
After you read it, please leave reviews on Amazon, Goodreads, and other sites, and talk about it on social media. Word of mouth means a lot, especially for a brand new release.
Again, thank you to everyone who has read this series. I hope you enjoy the finale of Ingrid’s adventures.
- Amazon
- Barnes & Noble
- Kobo
- iTunes/iBook
- Google Play
- Powell’s
- Books-A-Million
- Poisoned Pen
- Changing Hands
- Mysterious Galaxy
#SFWAPro
Read MoreWant signed copies of ROAR OF SKY? Preorder now! Live near Phoenix? See me Sunday!
On Sunday October 21st at 2pm, I’m holding a special release party for Roar of Sky at Poisoned Pen Bookstore in Scottsdale, Arizona. You can get the finale of my trilogy two days before the actual release date, plus you can buy most all of my other books there and get them signed, PLUS I’ll bring cookies.
If you can’t attend in person, this event still might be relevant to your interests: Poisoned Pen ships worldwide. If you want to order ANY of my books signed, they can get those books to you. That includes Roar of Sky, still fragrant of fresh ink. I’ll sign all long-distance orders after my event is done.
Poisoned Pen is dear to my heart and needs love and support. Hey, look around their website and you’ll likely find other signed books to order, too. They have an incredible selection.
#SFWAPro
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