Pumpkin Crumble Bars
Pumpkin pies are taking over as we gear up for Thanksgiving and I’ve yet to make one. I’ve made plenty of other pumpkin recipes, like the pumpkin cupcakes I shared with you last Friday.
In addition to cupcakes, I’ve made pumpkin pie donuts, pumpkin bread, pumpkin butterfinger bars, and pumpkin whoopie pies. It’s been one busy pumpkin season. I found myself wanting to continue on the pumpkin recipe path so I made today’s pumpkin crumble bars.
These bars are the epitome of pumpkin desserts. You seriously must try them!
The base is a super thick gingersnap crust. The crunchy, gingery crust adds something special to the bars. You get the texture contrast along with a kick of ginger. Let’s face it, after last week’s cupcakes you simply cannot have pumpkin anything without ginger. It’s flavor perfection.
On top of the thick gingersnap crust goes an even thicker layer of pumpkin filling.
It’s a gorgeous marriage between spiced pumpkin and cheesecake. I sort of mashed the two together. I was looking for rich, silky filling. I achieved this by adding cream cheese and yogurt. It turned out smooth, creamy and held up nicely.
On top of this gorgeously thick filling is an even more fabulous pecan crumble. I have become obsessed with crumb/streusel toppings. I would put it on everything if I could. It is so good!
Ingredients
Instructions
Make the crust
for full recipes please see : www.bakedbyanintrovert.com
In addition to cupcakes, I’ve made pumpkin pie donuts, pumpkin bread, pumpkin butterfinger bars, and pumpkin whoopie pies. It’s been one busy pumpkin season. I found myself wanting to continue on the pumpkin recipe path so I made today’s pumpkin crumble bars.
These bars are the epitome of pumpkin desserts. You seriously must try them!
The base is a super thick gingersnap crust. The crunchy, gingery crust adds something special to the bars. You get the texture contrast along with a kick of ginger. Let’s face it, after last week’s cupcakes you simply cannot have pumpkin anything without ginger. It’s flavor perfection.
On top of the thick gingersnap crust goes an even thicker layer of pumpkin filling.
It’s a gorgeous marriage between spiced pumpkin and cheesecake. I sort of mashed the two together. I was looking for rich, silky filling. I achieved this by adding cream cheese and yogurt. It turned out smooth, creamy and held up nicely.
On top of this gorgeously thick filling is an even more fabulous pecan crumble. I have become obsessed with crumb/streusel toppings. I would put it on everything if I could. It is so good!
Ingredients
- US Cups - Metric
- For the crust
- 1 and 2/3 cups gingersnap crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- For the filling
- 8 ounces cream cheese softened
- 1/2 cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1/2 cup Greek yogurt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- For the topping
- 3/4 cup all-purpose flour
- 1/3 cup pecans chopped
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter softened
Instructions
- Preheat the oven to 325°F. Line a 9×9-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray. Set aside.
Make the crust
- Combine the gingersnap crumbs, butter, and sugar. Mix well. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes.
- ...............................
for full recipes please see : www.bakedbyanintrovert.com
0 Response to "Pumpkin Crumble Bars"
Posting Komentar