Pumpkin Pie Bars

We had 3 days of sub-70 degree temperatures here in Southern California, which means it’s kinda, sorta officially autumn.  Time to bust out the scarves, jackets and boots and other autumnal things that are still completely inappropriate in this climate. I decided to go all out and just dive into the deep end of fall. I feel like the deep end of fall is most accurately embodied by pumpkin in it’s various forms. I dabbled around in the shallow end of pumpkin, with some gnocchi and lattes, a couple weeks ago, but brace yourself.

If you like pumpkin pie or even vaguely think that pumpkin scented candles are sort nice, you definitely need to go ahead and make this. The bourbon and chocolate chips are totally optional, but I think they are totally necessary. Just do it. This is a perfect dessert for any halloween or fall cocktail parties you have coming up. It would also be great for a casual Thanksgiving get together. So just go ahead and make it now. Everyone will love you.

Pumpkin Pie Bars (from Joy the Baker)

  • 1-1/3 cups flour (I used Bob’s Red Mill GF All-purpose mix)
  • 3/4 cup  granulated sugar, divided
  • 1/2 cup packed brown sugar
  • 3/4 cup  (1-1/2 sticks) cold butter
  • 1 cup old-fashioned or quick-cooking oats, uncooked (used Bob’s Red Mill GF Oats)
  • 1/2 cup  chopped walnuts
  • 1 package (8 oz.) cream cheese, softened
  • 3   eggs
  • 1 can (15 oz.) pumpkin
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 teaspoons bourbon (optional)
  • a handful of butterscotch or chocolate chips for sprinkling on top (optional)
  1. Heat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.
  2. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
  3. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 minutes. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (if desired).
  4. Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

2 thoughts on “Pumpkin Pie Bars

  1. Pingback: Sunday Summary: October 16, 2011 | Clare Cooks!

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