Wednesday, October 20, 2010

Pumpkin Pie Bars

What is it about pumpkin that says "fall" like few other flavors?  And why is it that pumpkin in July does NOT taste as good as pumpkin in October?  Well, whatever the reason, it's pumpkin season!  Let's celebrate with these pumpkin pie bars (fork is optional).  Rock on, Pumpkins!
Pumpkin Pie Bars
Source:  Joy the Baker

1-1/3 cups flour
3/4 cup  granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup  (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup  chopped walnuts
1 pkg. (8 oz.) cream cheese, softened
3   eggs
1 can (15 oz.) pumpkin (or 2 cups homemade pumpkin puree)
1 Tbsp.  pumpkin pie spice (or 1 tsp. each of cinnamon, allspice, and nutmeg)
1 teaspoon vanilla extract
a handful of butterscotch, cinnamon, or white, chocolate chips for sprinkling on top (optional)
Preheat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.
For filling, beat cream cheese, remaining 1/2 cup sugar, eggs, vanilla, pumpkin, and spice mixture with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch, cinnamon, or white chocolate chips (if desired).

Bake 25 min.; transfer to wire cooling rack and cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

1 comment:

  1. Oh my gosh!!!! Seriously... I'm making these!


Thanks for leaving a comment! I love hearing from you!