Friday, August 29, 2014

Pumpkin Crumb Bars

 

I sound like a broken record, but it’s really feeling like fall around here.  The mornings are so cool lately and there’s a slight bite in the air.  And for some reason we decided that we are going camping today! I hope we don’t freeze to death.  It’s supposed to rain, but I’m hoping it’ll stay away. Ahh!

I love pumpkin-it’s definitely one of those quintessential fall flavors.  Make it into a pie and you’ve made a friend for life.  Make these crumb bars-and well, I will love you forever!  This dessert pretty much tops the pie in my opinion.   You have a pastry crust, topped with a pumpkin-pie type filling, and a brown sugar pecan crumble. Holy man.  You have to try this-so good!   I love that these are cut into cute little squares so that you can share with everyone!

Pumpkin Crumb Bars

Makes 16 squares

INGREDIENTS

for the base:

½ cup butter, softened

2 tablespoon sugar

1 ½ cup flour

1 teaspoon salt

for the pumpkin filling:

1½ cup pumpkin puree

½ cup brown sugar

1 teaspoon pumpkin spice

½ tsp vanilla extract

¼ cup milk

1 large egg

1 large egg yolk

for the topping:

1/3 butter, chilled

½ cup brown sugar

½ cup flour

1 teaspoon cinnamon

¼ cup pecans

¼ cup oats

DIRECTIONS

Preheat the oven to 350 degrees. Grease an 8X8 inch square pan and line the bottom with parchment paper. Leave an overhang on both sides so that it’s easy to remove the bars for later.

In a medium sized bowl, combine the flour, sugar and salt. With your hands, rub the butter into the mixture until it’s crumbly.  It should resemble breadcrumbs. Press into the bottom of the pan and bake for 12 minutes. Remove from the oven.

In small bowl, mix together the pumpkin puree, brown sugar, pumpkin spice, vanilla extract, milk, egg, and egg yolk together. Pour over the pastry mixture and bake for 15 minutes in the middle rack.

While the pumpkin mixture bakes, in another bowl, mix together the butter, brown sugar, flour, cinnamon, pecans and oats with a fork until crumbly. Sprinkle over the pumpkin filling, then bake for another 25 minutes.

Cool completely before slicing. Store in an air tight container in the refrigerator for up to 3-5 days.

Source: adapted from Cooking Classy