Pumpkin Pie Bars
User Reviews
5
Pumpkin Pie Bars
Description
This recipe starts with a base crust made from wheat and all-purpose flour blended with quick oats, brown sugar, softened butter, baking soda, salt, and chopped pecans for texture. Part of this crust mixture is reserved for the crumb topping. The crust is pressed into a pan and pre-baked to provide structure.
The filling blends eggs, sugar, melted butter, olive oil, pumpkin puree, and a combination of flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. This filling is poured over the pre-baked crust. The reserved crust mixture combined with crushed Biscoff cookies and cinnamon creates a crumb topping that adds sweetness and crunch.
Baking until the filling is mostly set with a few moist crumbs ensures a tender result. Cool and chill before cutting for cleaner bar slices. These pumpkin pie bars offer the flavor of traditional pumpkin pie with a textured base and topping for texture variation.
Ingredients
Bottom Crust
- 1 cup wheat flour
- ½ cup all-purpose flour
- 1 cup oats quick cooking
- ½ cup light brown sugar packed
- ¾ cup butter softened
- ½ tsp baking soda
- ¼ tsp salt fine
- ½ cup pecans chopped
Filling
- 4 egg
- 1 ⅓ cups sugar
- ½ cup butter melted
- ⅛ cup olive oil
- 2 cups pumpkin not pie filling, puree
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
Crumb Topping
- 1 cup of the above crust mixture reserved
- 1 cup Biscoff cookies crushed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350F.
- In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt. Beat at low speed until mixture is crumbly. Stir in nuts. Reserve 1 cup for crumb topping. Press remaining mixture on bottom of a greased and floured 13×9 baking pan. Bake 15 minutes on middle rack. Set aside to cool a bit while you make the filling.
- In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed. In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Fold dry and wet ingredients together until well incorporated. Pour filling onto pre-baked crust.
- Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon. Sprinkle on top of pumpkin filling. Bake 30-33 minutes on middle-lower rack. It’s done when toothpick comes out mostly clean. (A few tender crumbs attached is perfect.)
- Cool and chill before cutting. Once that first piece is out, the rest should be easy. Cut into bars and store in fridge until ready to serve. Sprinkle with powdered sugar, if desired.
Notes
- This recipe is adapted from Biscoff recipes blending traditional pumpkin flavors with cookie crumb toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 375kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 318mg | 13% |
| Potassium | 152mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 5272IU | 105% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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