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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
For the topping:
  • 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.