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Yesterday I wanted to make some bar cookies and– surprise, surprise– I had some pumpkin in the fridge. I started researching recipes and found many with chocolate chips or white chocolate chips but I wasn’t in the mood to use chocolate. Then, I stumbled onto The Brown-Eyed Baker and found pumpkin pie bars. Hallelujah! We had sweet potato pie for Thanksgiving this year (which was incredible, with praline pecans as a topping) and I missed having pumpkin pie, so this was just what I was hungry for. They are really, really good: moist like a pie, spicy from cinnamon, nutmeg & ginger and pick up-able like a blondie. I didn’t make any changes to her recipe and I foresee making these again: a rare keeper! Pumpkin is not just for Thanksgiving, folks, and your family will thank you for making these.
Pumpkin Pie Bars from The Brown-Eyed Baker
- 2 c. flour
- 2½ tsp. cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ½ tsp. salt
- 1 c. (2 sticks) butter, melted
- 2 c. dark brown sugar
- 2 eggs at room temperature
- 2 tsp. vanilla
- 1 can (15 oz) pumpkin
- 2 T. white sugar
- 1 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease a 9″ x 13″ baking pan.
Sift together flour, cinnamon, nutmeg, ginger & salt. Set aside. In a large saucepan, melt butter and remove from heat; stir in brown sugar and allow to cool for about 10 mins. Beat in eggs, one at a time, and then mix in vanilla. Stir in pumpkin until well-combined. Add dry ingredients and fold in, just until combined. Pour into your greased pan and spread evenly. Mix together topping ingredients and sprinkle over the top. Bake for 30-35 mins. until a knife or toothpick inserted into the center comes out with just a few small crumbs attached. Cool slightly before serving, but make sure you eat at least one warm.