Pumpkin Pie Bars
Pumpkin is upon us.
It’s a fact friends. Deal with it.
I went a little pumpkin crazy at the store this week. Something comes over me when the seasons change. Because I live in a city where the weather insists on staying virtually the same temperature all year round, and the palm trees know nothing of seasonal changes, I feel like I’m forced to express the change of season in very outward, often very expensive ways.
When early October hits, and the hint of a cool night beckons me to turn my bedroom fan off, inevitably, the next day I’m out shopping for scarves, tights, knee high boots, and yes….. pumpkin.
We had a chilly night this past weekend (I’m talking low 60’s) which prompted me to take out my winter coat (yes I have one, and it’s fantastic). This also prompted me to go on a pumpkin bender at the grocery store.
I’m giving you the heads up. It’s pumpkin time people. Are you with me?
Consider this pumpkin recipe as your Fall lemon bar. Think of this pumpkin recipe as reason not to have to roll out a pie crust. Think of this pumpkin recipe when you want a nip from the Bourbon bottle while you’re baking. Is that a crime? I think not.
Pumpkin Pie Bars
adapted from Kraft
HEAT 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. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
BAKE 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
I am so with you! Last Christmas I baked loaves of pumpkin bread as gifts and accidentally bought -way- more pumpkin than I needed. Bring on the pumpkin recipes!
Those look delicious!
I am right there with you…I am craving everything and anything pumpkin related. Or squash related. Or apple cider related. Really anything that screams fall! Best season!
(And by the way, this looks beyond delicious!)
oh my!! adding this to my delicious bookmarks immediately!!!
yummy these look good, And its fall yeahhhhhhhh pumpkin :)
Wow, someone just gave me a recipe for Pumpkin Brownies. I made a pumpkin cheesecake for work the other day. I am all pumpkin’d out!
But, you know I am going to try to make these haha
I love pumpkin and these look great!
Yay, bring on the pumpkin!!! I like pumpkin-y desserts better than I like apple filled ones.
Yum! Your photos are pumpkin-licious!!
~ingrid
Mmmm, I am more than happy that pumpkin time is upon us.
Bring it on! I’m all about pumpkin these days and would love to add a few more recipes to my arsenal. This one looks divine!
I am into pumpkin these days! Your bars look like the cream of the crop!!
Maybe it’s a regional thing -like pulling your WINTER coat when it’s in the 60s? :) – but I think one of the best things about canned pumpkin is that it’s often the least expensive seasonal baking ingredient there is. But please please I don’t think I’m making fun of you…if you did, you might stop sharing recipes like this, and all your others! (Thanks!)
I’ve been on a pumpkin kick too. These look interesting. I wonder how they would work with pecans in the crust instead of walnuts..I have a lot of pecans I need to use up.
And thank you for at least including the “recipe” for pumpkin pie spice. I can’t stand it when a recipe calls for “pumpkin pie spice” or “apple pie spice”–I have 3 kinds of cinnamon, cloves, nutmeg, mace, ginger, allspice, etc on hand for holiday baking, and I refuse to buy a blend when the standalones are so much more useful!
Definitely marking these as a potential dessert to take for Thanksgiving… something that even the kids will enjoy!
This recipe looks fabulous! I must try it this weekend!