We went to the Great New York State Fair this weekend, which was really a lot of fun (I like to razz my in-laws about it being all that Syracuse has to offer, but I can’t deny that it was a good time). I ate the obligatory funnel cake. And 25¢ milk. And oh-good-lord fried vegetables. They were as unhealthy and delicious as you would imagine. This was Lily’s first year at the fair and it completely blew her mind. She was both thrilled and overwhelmed all at once. There were huge slides and a roller coaster that she rode with Aunt Katie (and she rode with a huge smile until the moment the ride slowed to a stop). She also got to pet prize-winning farm animals and get a chocolate ice cream cone all over everything within 3 feet of her stroller. It was great!
But the fair also has another meaning. It’s the end of August. Summer is pretty much over. I’m so SO sad to think that all of the fun plans we had for the summer are over. The summer commute with half the cars on the road is over as kids go back to school. Our CSA is going to wind down soon. And my garden out back is winding down (without really ever winding up!). BUT it’s time for apples and pumpkins and the smell of autumn and Halloween and the 3rd birthday of my best girl. Hopefully, this season won’t fly by as quickly as the last one!
I had to ring in September with these snickerdoodle pumpkin bars and I didn’t realize until I ate them that they have a striking resemblance to pumpkin gooey butter cake. Which is very much a good thing! I found the recipe on Janie’s blog as a part of the Secret Recipe Club swap. I love how it’s a double layer bar because there are two completely different textures and flavors that add an awesome element to the dessert. Definitely give them a try!
Snickerdoodle Pumpkin Bars
3 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups brown sugar
1 cup butter, room temperature
1 Tbsp. vanilla
1 cup sugar
1 stick butter, room temperature
1 cup flour
1 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice (or a general mix of cinnamon, nutmeg, allspice, ginger, and/or crushed cloves)
1 1/2 cup pumpkin puree
2 Tbsp. sugar
2 tsp. cinnamon
Preheat the oven to 350 degrees and grease or spray a 9×13 inch baking pan.
In a stand mixer, stir together brown sugar, butter, eggs, and vanilla. Mix in the baking powder and salt, and then flour. Pour into the prepared pan and press into an even layer.
For the pumpkin layer, cream together the sugar and butter. Add the rest of the ingredients and pour over snickerdoodle layer in an even layer.