I have been in a pumpkin mood lately, which is good since I have so many new pumpkin recipes marked to try. This recipe comes from Joy the Baker and it is fabulous. A few weeks ago I posted a cute Pumpkin chocolate chip Bundt cake, I mentioned that the combination of pumpkin and chocolate chips were not my favorite, but I'm happy to report that the chocolate chips paired well with the pumpkin bars! Another combination that I never would have thought to put together is butterscotch with pumpkin, which is actually really good together. Overall, I was really happy with the combinations and flavors and happy to have a quick pumpkin dessert without the fuss of an actual pumpkin pie.
Pumpkin Pie BarsPrinter Friendly Version
1 and 1/3 cup flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 and 1/2 sticks cold butter, unsalted
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped walnuts
8 oz package cream cheese, softened
15 oz can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
2 teaspoons bourbon (optional)
a handful of butterscotch and/or chocolate chips (optional)
Preheat oven to 350 degrees. Line a 13 x 9 inch pan with foil, leaving enough foil to wrap over the edges; grease or spray foil.
Mix flour, 1/4 cup sugar, and brown sugar in a medium bowl; cut in butter with a pastry blender or 2 forks until mixture resembles course crumbs. Stir in oats and nuts. Reserve 1 cup of oat mixture, set to the side.
Press remaining oat mixture onto bottom or prepared pan. Bake 15 minutes. In the meantime, beat cream cheese, remaining 1/2 cup sugar, eggs, vanilla, pumpkin, pumpkin pie spice and bourbon, if using, with mixer until well blended. Pour over crust; sprinkle with reserved oat mixture and a handful of butterscotch and or chocolate chips, if using.
Bake 25 minutes. Cool on wire rack until cooled completely.
Source: www.joythebaker.com, originally from Kraft