Pumpkin Pie Bars

Pumpkin is upon us.

It’s a fact friends. ย Deal with it.

I went a little pumpkin crazy at the store this week. ย Something comes over me when the seasons change. ย 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). ย This also prompted me to go on a pumpkin bender at the grocery store.

I’m giving you the heads up. ย It’s pumpkin time people. ย Are you with me?

Consider this pumpkin recipe as your Fall lemon bar. ย Think of this pumpkin recipe as reason not to have to roll out a pie crust. ย Think of this pumpkin recipe when you want a nip from the Bourbon bottle while you’re baking. ย Is that a crime? ย I think not.

Pumpkin Pie Bars

adapted from Kraft

Print this Recipe!

1-1/3 cups flour
3/4 cupย  granulated sugar, divided
1/2 cup packed brown sugar
3/4 cupย  (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cupย  chopped walnuts
1 pkg. (8 oz.) cream cheese, softened
3 ย  eggs
1 can (15 oz.) pumpkin
1 Tbsp.ย  pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons bourbon (optional)
a handful of butterscotch or chocolate chips for sprinkling on top (optional)

HEAT oven to 350ยฐF. 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.

Can’t find pumpkin pie spice? Simply mix 1 tsp. each ground cinnamon, ground nutmeg and allspice, then use as directed.

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