# Components:
→ Snickerdoodle Cookie Base
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon cream of tartar
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 1/2 cup packed light brown sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Mixture
10 - 3 tablespoons granulated sugar
11 - 2 teaspoons ground cinnamon
→ Pumpkin Cheesecake Layer
12 - 8 ounces cream cheese, softened
13 - 3/4 cup canned pumpkin purée
14 - 1/3 cup granulated sugar
15 - 1 large egg
16 - 1 teaspoon vanilla extract
17 - 1 teaspoon pumpkin pie spice
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cream of tartar, baking soda, and salt in a bowl until evenly mixed.
03 - In a large mixing bowl, beat softened butter with granulated and brown sugar until light and creamy. Add eggs and vanilla extract, beating well.
04 - Gradually add the flour mixture to the butter mixture, mixing just until combined to form the snickerdoodle dough.
05 - Combine granulated sugar and cinnamon in a small bowl to create the cinnamon sugar mixture.
06 - Press approximately two-thirds of the snickerdoodle dough evenly into the bottom of the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the dough.
07 - Beat cream cheese until smooth. Add pumpkin purée, granulated sugar, egg, vanilla extract, and pumpkin pie spice. Mix until creamy and fully incorporated.
08 - Spread the pumpkin cheesecake mixture evenly over the cookie base. Drop the remaining snickerdoodle dough by spoonfuls over the cheesecake layer, allowing gaps. Sprinkle with remaining cinnamon sugar mixture.
09 - Bake for 35 to 40 minutes or until the center is set and a knife inserted comes out mostly clean with a few moist crumbs.
10 - Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before removing and slicing into bars.
