Snickerdoodle cinnamon and pumpkin pie

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These bars are full of cinnamon and pumpkin for the perfect autumn treat!

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– 1 cup butter, softened – 1/2 cup sugar – 2 cups flour – 2 teaspoons cinnamon – 4 eggs – 1 29 oz can pumpkin puree – 1 1/2 cups sugar – 1 teaspoon salt – 2 teaspoons cinnamon – 1 teaspoon ginger – 1/2 teaspoon ground cloves – 1 12 oz can evaporated milk – 1 cup half and half

Off-white Section Separator INGREDIENTS for Snickerdoodle Pumpkin Pie Bars INGREDIENTS for Snickerdoodle Pumpkin Pie Bars PRINT INGREDIENTS

The crust recipe is super simple, start with softened butter, flour, sugar, and cinnamon;

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In the bowl of a mixer, beat together eggs, a large can of pumpkin puree (not pumpkin pie mix or pumpkin pie filling), granulated sugar, spices, one can of evaporated milk and half and half.

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Pour the filling into the prepared crust and bake the bars for about 45 minutes

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Place the bars on a wire rack to cool completely before cutting into bars.

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If you are not freezing your bars, store your cooled bars covered in the fridge for up to 3 days.

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