Pumpkin Bars with Pecan Oat Crust
For some reason pumpkin is one of those ingredients that gets the shaft until Fall/Winter. Then it is possible that we use it so much during that time of year that it makes up for any neglect throughout the year. I think that pumpkin can, and should be brought out other times of year. Perhaps not in the amount that we get to enjoy it in Fall, but the occasional pumpkin treat surely would be nice. A light pumpkin bar would do the trick!
Adapted from Joy the Baker, these Pumpkin Bars with a Pecan Oat Crust are the perfect anytime treat. With a buttery pecan oat crust and crumble topping, who could deny that in the Spring and Summer? Surely nobody would! This recipe has just the right amount of pumpkin so as to not be too overwhelming for those “other” times of year. 😉
- For the Crust:
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1 cup old fashioned oats
- 3/4 cup unsalted butter, cold and cut into small cubes
- 1/2 cup coarsely chopped pecans
- For the Filling:
- 4 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg plus 1 large egg white
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/8 tsp all-spice
- 1/8 tsp ground ginger
- pinch of salt
- 1 tsp pure vanilla extract.
- Preheat oven to 350°. Grease an 8″ square dish and line with parchment paper. Allow parchment to stick up above the sides for easy pan removal later.
- In a medium bowl, whisk together flour, sugars, salt, and oats. Add cold butter and quickly break the butter up into the dry ingredients. Mixture should have pea and oat-size pieces.
- Add the chopped pecans and combine. You can use a food processor here.
- Remove about 1 1/2 cups of the mixture from the bowl and place in a small bowl in the refrigerator. Reserve for topping.
- Dump the remaining crust mixture into the prepared pan. Using your fingers, evenly press the crust into the bottom and sides of the pan.
- Place the pressed crust in the refrigerator while you prepare the filling.
- Place softened cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat cream cheese on medium speed for about 1 minute, until smooth.
- Add pumpkin and sugar to the softened cream cheese and beat on medium speed. Scrape sides on occasion.
- On medium speed add the egg and egg white. Beat to combine (about 1 minute). Add the spices, salt, and vanilla extract. Mix thoroughly.
- Remove the pressed crust and loose crumb mixture from the refrigerator. Pour the creamy pumpkin filling over the pressed crust. Sprinkle generously with crumb topping .
- Bake for approximately 25 minutes or until the center no longer jiggles. Remove from the oven and allow to cool completely before removing from the pan and slicing.
- Refrigerate until cold and wait until then to eat!
- To store, wrap individual bars in plastic wrap and keep in the fridge for up to 4 days.
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