Pumpkin Salted Caramel Snickerdoodle Bars

Snickerdoodle cookie crust topped with spiced pumpkin cheesecake and a salted caramel swirl. What more could you ask for in a Fall treat?

I’m finally posting my first pumpkin recipe for the year. Don’t get me wrong, I love pumpkin. But this year, I was holding on to summer for as long as I could. I broke out the pumpkin beers a few weeks ago, but was still holding out on baking with pumpkin. Now that the weather is turning cooler and the leaves are starting to change colors, I’m ready to embrace fall baking in it’s entirety.

Today is an exciting day for me. It’s my little sister’s due date. She’s been ready and waiting for my nephew to arrive, but over the last couple of days, she’s starting to get impatient. I have to admit, we’re all really excited about adding another baby to the family.

In honor of her due date, today I’m posting a recipe that my sister would love. Well, anyone would love these Pumpkin Salted Caramel Snickerdoodle Bars, but B would especially love them. I’ve mentioned before that she loves snickerdoodles. In fact, the snickerdoodle crust I used here came from these Snickerdoodle Cheesecake Bars that I made when she visited earlier this year.

Next up comes a spiced pumpkin cheesecake layer that came from these Pumpkin Spice Cheesecake Brownies that I first made over 4 years ago! That recipe never disappoints. Last but not least, there’s a swirl of homemade salted caramel. I actually only recently became aware of the combination that is pumpkin and caramel. If you haven’t tried it yet, believe me, it just works.

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

One Year Ago: Apple 7-Layer Magic Bars and Granny Smith Brunch Cake
Two Years Ago: Balsamic Roasted Vegetables
Three Years Ago: Homemade Graham Crackers and Caramelized Apple Grilled Cheese
Six Years Ago: Sweet Potato Home Fries and White Chocolate and Blueberry Cupcakes

Pumpkin Salted Caramel Snickerdoodle Bars

Snickerdoodle cookie crust topped with spiced pumpkin cheesecake and a salted caramel swirl. What more could you ask for in a Fall treat?

Yield: 16 bars

Ingredients:

For the Snickerdoodle Crust
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 1/3 cup flour
1/2 tsp baking soda
Pinch of salt
1 tsp cream of tartar

For the Cheesecake Filling
8 oz cream cheese, softened
1 egg
1/3 c sugar
3 Tbsp flour
2/3 cup pumpkin puree
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp fresh nutmeg
1/3 cup salted caramel sauce (homemade or store-bought)

Directions:

For the Snickerdoodle Crust
Preheat oven to 350 degF. Line an 8x8 pan with parchment paper or grease well.

Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg and beat until fully incorporated. Scrape down bowl and beat for another 30 seconds.

Add dry ingredients and mix until fully incorporated. Clean out the mixing bowl to use for cheesecake filling.

Press the cookie dough into the pan to make an even bottom layer.

For the Cheesecake Filling
Beat together all ingredients except the caramel sauce.

To Assemble the Bars
Pour the cheesecake filling over the snickerdoodle crust. Add dollops of salted caramel sauce and swirl with a knife.

Bake for 25-30 minutes. Remove from oven and let cool on a wire rack to room temperature. Then put in fridge for 1 hour.

Recipe by Beantown Baker.