Pumpkin Snickerdoodle Cookie Bars

• FOR THE BARS:
• 1 stick Butter, Softened
• 3/4 cups Brown And White Sugar, Mixed
• 1/2 cups Pumpkin Puree
• 1 Egg
• 1 teaspoon Vanilla Extract
• 2-1/2 cups All-purpose Flour
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 3/4 cups White Chocolate Chips
• FOR THE SPICED SUGAR MIXTURE:
• 1/4 cups Brown And White Sugar, Mixed
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons All Spice

1. 1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. 2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated. Stir in the white chocolate chips last.
3. 3. Preheat oven to 375u0b0F. Line a 9x9 pan with parchment paper (or spray with nonstick spray). Mix spices and sugar ingredients in a small bowl for the spiced sugar mixture.
4. 4. Press 1/2 of the dough into the pan (I used a Ziploc on my hand to press it down)> Pour half of the spiced sugar mixture on the top. Add the remaining dough and top with the rest of the sugar and spice mix.
5. 6. Bake at 375u0b0F for 23-25 minutes.

butter, brown and, pumpkin puree, egg, vanilla, allpurpose, baking powder, ubc, ubc, white chocolate chips, ubc, cinnamon, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-snickerdoodle-cookie-bars/ (may not work)