Tag: pumpkin bars

Pumpkin Cheesecake Bars

pumpkincheesecakebarsSometimes you find a recipe online or in a cookbook that totally fails, even though you followed it to the letter. It happens to most bakers at some point or another, and we just chalk it up to a learning experience. But other times you hit the jackpot, as was my experience with these amazing treats. Billed as pumpkin streusel bars by Sally at Sally’s Baking Addiction, and incredibly reliable baker and blogger, I chose to call my version pumpkin cheesecake bars because they remind me so much of cheesecake. 

My version uses sour cream instead of Greek yogurt, and I added more nutmeg to the batter and also tossed some nutmeg into the streusel – but otherwise the recipe is the same, so Sally deserves the credit rather than me. I’ll definitely make these again and might mix some toasted pecans into the streusel next time. 

Ingredients

For the crust

  • 1 1/4 cups gingersnap cookies
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted

For the filling

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups pumpkin puree
  • 1/3 cup sour cream
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • heaping 1/4 teaspoon nutmeg

For the streusel and icing

  • 1/2 cup old-fashioned oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup flour 
  • 1/4 teaspoon cinnamon
  • Dash of nutmeg
  • 4 tablespoons butter, cut into small cubes
  • 1 1/2 cups powdered sugar
  • 2 – 3 teaspoons water

Preparation

Preheat oven to 325. Line an 8-inch square pan with foil, extending foil over the sides.

Make your streusel and keep in the fridge while you prepare the crust and filling: combine oats, brown sugar, flour, and spices in a small bowl. Rub (or cut) in butter until the mixture looks like coarse crumbs. Set aside in the fridge until ready to use. 

Mix the gingersnap cookie crumbs, sugar, and butter together and press into the bottom of the pan. Bake for 10 minutes; turn oven temperature up to 350 degrees. 

While crust is baking, prepare the filling. Beat cream cheese and sugar until fluffy, then add eggs, one at a time, beating after each. Beat in pumpkin, sour cream, and spices until mixture is creamy. Pour onto crust and top with streusel.

Bake for 40-45 minutes, covering the top with foil around 30-35 minutes to prevent over-browning. Bars are done when very lightly browned and the center is set; I used a cake tester to make sure they were done in the middle. Remove from oven and cool on a wire rack for about 1 hour, then chill for 3 hours in the fridge. Before serving, mix powdered sugar and water together to form a drizzly icing and drizzle over bars. 

Makes 12 or 16 bars, depending on how large you make them – mine made 16. Store in the fridge for 2-3 days – these bars become sticky after a day or so, but they are still absolutely delicious. 

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Pumpkin Chocolate Chip Bars

Mike’s coworkers have gone crazy for my pumpkin bars, especially this most recent iteration: the pumpkin chocolate chip bar. So far this fall I’ve made a few different varieties, and these seem to be the favorite. And strictly speaking, these bars are more cake-like than bar-like, with an excellent springy texture. 

Anyway…pumpkin and chocolate, you ask? I know, there was a time when I doubted it, too. But there’s something about the blend of pumpkin and chocolate, especially semisweet or dark chocolate, that just works. Who decided to put these flavors together, I don’t have any idea. But I’m incredibly glad that they did. Miniature chocolate chips work well in these bars, but you could use regular-sized ones if you prefer. 

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 4 eggs, lightly beaten
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil
  • 1 cup miniature semisweet chocolate chips

Preparation

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.

Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining. Fold in chocolate chips.

Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly. Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before cutting.  Store in an airtight container at room temperature. Makes 32.

Pumpkin Bars with Maple Drizzle

Pumpkin season is here, and there is a canned pumpkin shortage at my local grocery store. Of all the things I expected people to hoard during the pandemic, canned pumpkin wasn’t among them. Toilet paper? Sure. Cleaning supplies? Yep. But canned pumpkin? Quite a surprise.

Fortunately, I keep a few cans of pumpkin on hand for my year-round pumpkin-themed baking efforts, like these deliciously spiced pumpkin bars. They are incredibly easy to make, and would be a nice addition to a Thanksgiving feast – though I think the next time I make these, I’ll cover the entire top with the maple drizzle for more of an icing. It’s quite tasty, and I would like more of it to enhance the delicious spices in the bars.

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 4 eggs, lightly beaten
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil
  • 1 1/2 cups powdered sugar
  • About 5 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.

Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining.

Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly.

Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before drizzling.

To make drizzle, combine powdered sugar, 3 tablespoons maple syrup, and vanilla extract in a bowl and stir to combine. Add additional syrup to reach a smooth but slightly thicker drizzling consistency. Pour into a piping bag and snip off the end; drizzle over bars (or just drizzle from a spoon). Allow drizzle to set before cutting bars into squares. Store in an airtight container at room temperature. Makes 32.

Pumpkin Bars with Browned Butter Frosting

pumpkin barsI refuse to skip right over Thanksgiving to Christmas, regardless of how much society pressures us all to do so. Now, before we have a Starbucks-cup-level riot about Christmas on this blog, let me be clear: I’m Catholic, and I love Christmas and the joyous preparations that go along with it. I’m just not ready to skip straight from carving a pumpkin to decking the halls.

Seriously, folks, why do we want to rush through the wonderful month of November? November has plenty to offer; the last of the season’s leaves hanging brilliantly on trees, warm afternoons and cold evenings, Election Day, Veterans Day, and the tradition of gratitude (and pie) on Thanksgiving. We skip right over this month, rushing toward “the holidays” without really taking a chance to enjoy that last bit of fall. And so, please consider these pumpkin bars, which are sort of like cake and come from my Better Homes & Garden Baking book, my rebellion against the steamrolling of pumpkin season by peppermint season. Live on, pumpkin season! For a few more weeks, at least.

Ingredients

Pumpkin Bars

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 4 eggs, lightly beaten
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil

Browned Butter Frosting

  • 1/3 cup butter
  • 3 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.

Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining.

Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly.

Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before frosting.

To make the frosting, melt butter in a small saucepan until light golden brown; this will take a few minutes, and you’ll want to swish the butter in the pan every so often, then use a whisk to get the browning bits off of the sides and bottom. Remove from heat.

In a mixing bowl, combine powdered sugar, 2 tablespoons milk, vanilla, and browned butter. Beat on medium speed for 1-2 minutes, then check your consistency; if necessary, add more milk, about 1/2 teaspoon at a time, to reach a spreadable consistency.

Pour frosting over pumpkin bars and spread using an offset spatula. Store in an airtight container in the refrigerator for 2-3 days.