Once, long before this blog ever existed, I made a pumpkin pie. The recipe most likely came from the can of pumpkin I used, the crust was undoubtedly pre-made (while I’ve dabbled in pate brisee, I’ve never actually made a traditional homemade pie) and the reception was lackluster.
After that, I stopped making pumpkin desserts altogether. It wasn’t until last year, first with the pumpkin whoopie pies and then with the ginger pumpkin tart, that pumpkin gained its way back into my good graces. But that left me with a dilemma for this year’s Thanksgiving: do I try a pumpkin pie again?
Thankfully, Joy the Baker gave me an easier option: pumpkin pie bars. I love me some bar cookies, mostly because they’re small and portable and therefore much easier for large parties than slicing a pie would be. Plus, there was no rolling of dough involved, and with the countertops already sticky from a scone adventure (oooh, foreshadowing!), this recipe gives everyone a break.
Pumpkin, cream cheese, warm spices, walnuts, brown sugar, butter and oats all come together to form a barely sweet, subtly spicy, creamy, crunchy little bar. It’s the sassy little sister of pumpkin pie. Unfortunately, pumpkin is less de rigeur in December than it is in October and November. I hope that doesn’t mean you’ll wait a year to make these. I know I certainly won’t.
I hope everyone had a happy Thanksgiving! I’m thankful for the chance to laugh and eat with family and friends. I’m also thankful for all of you, who make this blog so much fun!
Pumpkin Pie Bars
Adapted from Joy the Baker
Makes about 3 dozen 1-1/2-inch bars
– 1-1/3 cups flour
– 3/4 cup sugar, divided
– 1/2 cup packed dark brown sugar
– 6 ounces (1-1/2 sticks) cold butter
– 1 cup rolled (quick-cooking) oats, uncooked
– 1/2 cup chopped walnuts + more for topping
– 8 ounces cream cheese, softened
– 3 large eggs
– 1 15-ounce can pumpkin
– 1-1/2 teaspoons ground cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon ground cloves
– 1 teaspoon vanilla extract
1) Preheat oven to 350°F. Line a 9-×-13 pan with parchment paper, with the ends of the paper. Mix the flour, 1/4 cup of granulated sugar and all of the brown sugar in a medium bowl.
2) Using a pastry blender or 2 knives, cut in the cubed butter until the mixture is crumbly. Stir in the oats and the nuts. Set aside 1 cup of the oat mixture, and press the rest onto the bottom of the pan. Bake for 15 minutes.
3) In a large bowl, beat the cream cheese, remaining 1/2 cup of sugar, eggs, vanilla extract, pumpkin and spices with an electric mixer until well blended. Pour the pumpkin mixture over the baked crust. Top with the remaining crumb mixture. Sprinkle with additional chopped walnuts if desired.
4) Bake for 30-35 minutes, until the top is browned slightly and the filling is slightly set (it will be a little jiggly, like pumpkin pie). Use the sides of the parchment to transfer the bars to a wire rack, and cool before cutting.
They look beautiful. I bet they taste beautiful too.