Pumpkin Pie Bars
Craving pumpkin pie, but want something a bit more trendy and portable? These Pumpkin Pie Bars are an easy-to-make treat, packed with fall flavors! They're perfect for making as a Thanksgiving dessert or bringing to Friendsgiving parties.
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Makes: 16 bars
Ingredients
- 1 ⅓ cup all-purpose flour
- ¾ cup granulated sugar, divided
- ½ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¾ cup (1 ½ sticks) unsalted butter, chilled and cut into cubes
- 1 cup old-fashioned oats (uncooked)
- ½ cup chopped walnuts or pecans
- 8 oz. light cream cheese, softened
- 1 can (15 oz.) pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
- ¼ tsp salt
- ½ cup butterscotch chips
Instructions
- Pre-heat oven to 350 degrees and line a 9x13 baking pan with foil so it's overhanging on all sides.
- In a medium bowl, mix together flour, ¼ cup granulated sugar, all the brown sugar, and cinnamon. Using a pastry cutter, fork, or your fingers, cut in butter until the mixture resembles coarse crumbs. Stir in oats and walnuts or pecans.
- Set aside 1 cup of the mixture and place the rest in the prepared baking pan. Using your fingers, press the mixture into an even layer on the bottom of the pan. Bake for 15 minutes. Remove from oven, but keep oven on.
- While crust is baking, make filling. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese for about 2 minutes, until smooth. Add remaining granulated sugar, pumpkin, eggs, vanilla, pumpkin spice, and salt to bowl and beat until smooth and combined.
- Pour the pumpkin mixture over the top of the baked crust. Sprinkle with the remainder oat mixture and butterscotch chips.
- Bake for another 25 minutes until filling is just set. Let cool completely before slicing.
- Store in airtight containers in fridge.
Notes
- Adapted from Kraft
- Note: If you don't have walnuts or pecans, you can omit.
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