Pumpkin Cheesecake Snickerdoodle Bars
 
 
Ingredients
  • Snickerdoodle Batter:
  • 2 ⅓ cups (292 g.) All-Purpose flour OR 292 g. All-Purpose Gluten-Free Flour Blend plus 1 tsp. xanthan gum
  • 1 ¼ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. cream of tartar
  • ¾ cup butter or margarine, softened
  • 1 ¼ cups (248 g.) granulated sugar
  • ½ cup (106 g.)packed brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • Pumpkin Cheeseecake:
  • 8 oz. cream cheese, softened
  • ¼ cup (53 g.) dark brown sugar
  • 1 large egg
  • ½ cup pumpkin puree
  • ¼ tsp. vanilla extract
  • ¼ tsp. salt.
  • Cinnamon Filling
  • 1 tbsp. granulated sugar
  • 1 tbsp. cinnamon
Instructions
  1. Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray or butter. In small bowl, combine flour, baking powder, salt, cream of tartar and xanthan gum (if using gluten-free flour); set aside.
  2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
  3. In a medium bowl, whisk together cream cheese, brown sugar, egg, pumpkin, vanilla, and salt. Set aside.
  4. Spoon half the batter into pan; spread evenly. Combine cinnamon and sugar and sprinkle evenly over batter.
  5. Spread pumpkin cheesecake mixture evenly over cinnamon-sugar.
  6. Dollop teaspoon size amounts of remaining batter evenly over pumpkin cheesecake mixture. Using a butter knife or small offset spatula, swirl the dolloped batter into the cheesecake layer (it’s OK if some of the cinnamon sugar starts to peek through).
  7. Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-cheesecake-snickerdoodle-bars/