Hmmm..Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars. I think I need to come up with a shorter name for this awesome twist on snickerdoodle bars, huh? But how can you leave out any of the words in these bars, especially nutella?
I can’t, so I won’t.
I was thrilled when my Secret Recipe Club blog assignment arrived and the blog assigned to me, Megan’s Cooking, had a recipe for Pumpkin Pie Snickerdoodle Bars. I’ve seen these all over the net and they’ve been bookmarked forever.
That said, I loved getting Megan’s Cooking because even though I had my heart set on these, there were so many amazing recipes to choose from, so if these didn’t work out, the sky was the limit. On my holiday baking list, her No-Bake Nutella cookies and Pistachio Bites, among many other great cookie recipes she has, not to mention everything else outside of cookies!
OK, OK…YES, another pumpkin recipe. I had two sugar pumpkins left for roasting, so I’m not done with pumpkin yet! In fact, my next post is something awesome with pumpkin, and I’m sure I’ll get at least another one in before the New Years. Did I tell you I love pumpkin? Is it that obvious? 4 pumpkin recipes in a little over a month – I guess it is.
I also love Nutella and snickerdoodle cookies. More than pumpkin, and possibly more than most things.
Nutella is something I truly believe you can eat on anything outside of proteins. Hmmm…then again, I think I’d even try a Nutella roast turkey, wouldn’t you?
After three seconds of thinking about that, maybe not.
Nutella reminds me of my roommate (The only normal one, but what’s normal? Am I normal?), at the rehab facility where I was getting physical therapy for my knee, who shattered her ankle, so we both had wheelchairs with leg extenders. People always knew when we were coming around the corner because they saw leg first. We even leg extender crashed into each other several times. Thanks to her husband’s many trips to the market for ‘good’ food for us, we each had our own jar of Nutella. One morning I woke up – the sun glaring through the window, but not as brightly as Sharon’s smile.
“I just spread Nutella on my toast and I’m so happy!” she exclaimed with a thousand watt smile.
I pulled over my breakfast tray, pulled out my jar of Nutella, and was soon just as happy. Physical therapy was somehow a little less painful that morning.
So, here I was, one bowl of beige snickerdoodle cookie dough and one bowl of pumpkin pie topping in front of me. As great as the bars would be just ‘as is’- it needed something. These were blank canvases just waiting to be painted. Out came my chocolate chip brush, all over the snickerdoodle cookie dough – about 1 cup. After I pressed it into the pan and spread the pumpkin pie filling on top, there it was again, a blank canvas. I knew exactly what it needed. I was going to make this pumpkin pie topping a lot happier with nutella. And I did.
I also added a bit of cinnamon to the cookie dough because even though these bars are topped with cinnamon sugar – the base is simply a plain cookie, or in my case, a basic chocolate chip cookie dough without it. It needed to live up to its name, it needed to be more ‘snickerdoodley’. OK, make that more like a snickerdoodle cookie. I’m not very good at making up words.
On another note, I have some news for you all. I found some natural light in my place. Now, it’s not bright and it’s not direct – it’s simply a 12-inch or less square of light that hangs out until about 2 pm. I noticed it accidentally when I was on my hands and knees looking for something that dropped to the floor and saw it spread across my hand. It was like a handshake, a Hellloooo, Babeee! I immediately grabbed my camera, placed an apple in this tiny area and snapped away. Not great, and nowhere near enough light, or room for a tripod, but it’s something. Plus, its a little uncomfortable since I have to contort my body to take photos in such a small space, but definitely a little more of those food details I’ve desperately coveted for a long, long, LONG time.
Now I have to find a way to work with this small amount of mediocre light, but I haven’t quite figured it out yet, even at 1.8 and 2.8 f-stops.
This doesn’t mean I get to totally eradicate my Lowel Ego lights (in fact, this post is a bit of both), but it does mean that every so often, with a lot of post process lightening, I can see the glisten of an egg yolk, the swirl within a white frosting, the juice dripping from a slice of beef, the delicate crumb of a cake, et al. An underwhelming, semi excited ‘yay’. I’ll take anything at this point, anything!!
UPDATE – scratch all of the above. It was a fluke patch of light. Figures.
Second linky; cookie love! Please join in on the #cookielove fun by linking up any cookie recipe from the *month of December 2011. Don’t forget to link back to this post so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove. Wait until you see all the fantastic cookies, plus, it’ll give you more than a few ideas and recipes for your holiday baking!
A snickerdoodle bar counts as a cookie, right?
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Pumpkin Pie Nutella Chocolate Chip Snickerdoodle Bars
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1¼ teaspoons ground cinnamon
- 2 cups packed brown sugar
- 1 cup butter, at room temperature
- 2 eggs, room temperature
- 1 tablespoon vanilla
- 1 cup mini-chocolate chips or chopped chocolate.
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 stick butter, at room temperature
- 1 teaspoons baking powder
- 1 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 2 eggs, at room temperature
- 1½ cups fresh roasted or canned pumpkin puree
- ½ to ¾ cup Nutella
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
- Lightly butter or oil spray a 9 x 13 inch baking pan or dish. If desired, line with parchment paper, two edges hanging over, so you can lift the whole uncut bar out of the pan for easier cutting.
- Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir the flour mixture into the egg mixture until uniform. Stir in the mini-chocolate chips. Spread the dough as evenly as you can on the bottom of the pan.
- In a mixer bowl (you can use the same one you used to make the snickerdoodle dough) with a paddle attachment, mix together butter and sugar (You can also use a hand mixer, or a just a spoon) Add the rest of the ingredients and mix until well combined. This mixture is looser, so pour/scrape over the snickerdoodle layer, smoothing out the top. Preheat oven to 350F.
- Drop tablespoons of Nutella over the top of the pumpkin pie mixture. About 4 rows of three dollops. Marble gently with a knife or spoon.
- Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake at 350F for about 35-45 minutes, (depending on your oven..for some, it has taken longer) or until a toothpick inserted into the center comes out clean. Let the bars cool completely (about an hour).
- Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Drizzle cut bars with melted chocolate (better to drizzle them when cut so some chocolate drips down every side).
- Let chocolate set or eat them before the chocolate sets (which we did). Store any remaining bars in a covered container, preferably in the fridge so they last longer.