Pumpkin Pie Bars
Pumpkin Pie Bars: Creamy pumpkin filling topped with a generous amount of buttery streusel. All the flavor of pumpkin pie, but way easier and quicker!
Servings 12 Bars
For the Crust/Topping
- 2 1/2 Cups All Purpose Flour
- 2 1/2 Cups Old Fashioned Rolled Oats
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Cup White Sugar
- 1 Cup Brown Sugar Packed
- 1 1/2 Cups 3 Sticks Unsalted Butter, Melted
- 2 Teaspoon Vanilla Extract
For the Pumpkin Pie Filling
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 Teaspoon Ground Cinnamon
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Cloves
- 1/2 Teaspoon Salt
- 2 Eggs
- 2 Egg Yolks
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups Pumpkin Puree
- 2/3 Cup Evaporated Milk
For The Crust/Topping
Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or non-stick foil. Set aside. In a large mixing bowl, combine flour, oats, salt, and baking soda.
Mix in both white and brown sugars.
Then, mix in the melted butter and vanilla. Stir until just combined.
Evenly press half of the mixture into the baking dish, and bake in the oven for 15 minutes
For the Pumpkin Pie Bars Filling
In a large bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Mix in the two eggs, two egg yolks, vanilla and mix until combined Then stir in pumpkin puree, and milk.
Evenly pour into prepared crust.
Sprinkle remaining crust on top of the filling.
Bake in the oven for 25-27 minutes, or until the crust is golden brown.
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