Pumpkin Pie Bars
 
Prep time
Cook time
Total time
 
These pumpkin pie bars have a creamy pumpkin filling sandwiched between layers of flaky, buttery shortbread crust. Recipe adapted from Joy The Baker
Author:
Serves: 9 bars
Ingredients
For the crust:
  • 1 ⅓ cups all-purpose flour
  • ¼ cup sugar
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • 1 cup old fashioned oats (I used steel cut)
  • ¾ cup (1 ½ sticks) unsalted butter, cold and cut into small cubes
  • ½ cup chopped pecans
For the filling:
  • 4 ounces cream cheese, at room temperature
  • 1 cup pumpkin puree
  • ⅓ cup sugar
  • 1 large egg + 1 egg white
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Pecans for topping (optional)
Instructions
  1. Preheat the oven to 350°F. Butter a 9” square pan, line it with parchment paper, and butter the parchment.
  2. In a large bowl, whisk together the flour, sugar, brown sugar, salt, and oats. Scatter the butter pieces over the top and use a pastry blender to break up the butter pieces and mix them into the dough. The butter pieces should be between the size of a pea and an oat flake. Stir in the chopped pecans.
  3. Set aside 1 ½ cups of the crust mixture. Pour the rest into the prepared pan and press it in evenly with your fingers.
  4. In a separate bowl, use a hand mixer to beat the cream cheese at medium-high speed for 1-2 minutes, until creamy. Add the pumpkin and sugar and mix to combine. Add in the egg and egg white and mix for a full minute, then add the vanilla and mix to combine.
  5. Pour the filling on top of the crust and spread evenly with a rubber spatula. Scatter the reserved crust over the top and gently press it in.
  6. Bake for 40-45 minutes, until the bars no longer jiggle when you move the pan back and forth and the top is golden brown. Allow to come to room temperature before slicing and serving. Alternately, you can chill the bars in the fridge first for easier cutting.
Recipe by Today We Bake at http://www.todaywebake.com/pumpkin-pie-bars/