Pumpkin Pie Bars Recipe Details
- Servings: 12 bars
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Difficulty: Intermediate
Ingredients
For the Crust
- 200g (1 1/3 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 100g (1/2 cup) packed brown sugar
- 45g (1/2 cup) old-fashioned oats
- 60g (1/2 cup) coarsely chopped walnuts or nuts of your choice
- 113g (1/2 cup or 1 stick) cold unsalted butter, cut into small pieces
For the Filling
- 226g (8 ounces) cream cheese, softened
- 200g (1 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120ml (1/2 cup) bourbon (optional)
- 245g (1 cup) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Butterscotch or chocolate chips (optional)
Instructions
- Crust Preparation: Preheat your oven to 350°F (175°C). Line a 13×9-inch (33×23 cm) baking pan with foil, letting the edges overhang for easy removal, and lightly grease the foil.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour with 1/4 cup granulated sugar and the brown sugar until well mixed.
- Incorporate Butter: Using a pastry blender or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add Oats and Nuts: Gently mix in the oats and chopped nuts to the crumbly mixture.
- Reserve Crumb Mixture: Set aside 1 cup of the crumbly mixture for topping the bars later on.
- Form Crust Base: Press the remaining crumb mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes or until lightly golden.
- Filling Preparation: While the crust is baking, beat together the softened cream cheese with the remaining granulated sugar, eggs, vanilla extract, optional bourbon, pumpkin puree, and spices until the mixture is smooth and well combined.
- Add Filling to Crust: Once the crust is ready, pour the pumpkin filling over it, spreading evenly.
- Final Touches: Sprinkle the rest of the crumb mixture and, if desired, scatter butterscotch or chocolate chips over the top of the filling.
- Main Baking Phase: Place the pan back in the oven and bake for an additional 25 minutes.
- Cooling Process: Allow the bars to cool in the pan for about 10 minutes before using the foil to lift them out onto a wire rack to cool completely.
Notes and Tips for Success
- Crust Texture: For a firmer crust, ensure butter is very cold and your kneading is minimal – this prevents the dough from becoming greasy.
- Creamy Filling: To achieve the perfect creamy consistency in the filling, ensure your cream cheese is fully softened before beating.
- Flavor Variations: Feel free to customize the nuts in the crust or the optional toppings to suit your taste preferences.
Frequently Asked Questions
Can I make these bars gluten-free?
Yes, you can use a gluten-free flour blend designed for baking to make the crust.
How should I store leftover pumpkin pie bars?
Store in an airtight container in the refrigerator for up to 4 days.
Can the bourbon be omitted in the filling?
Yes, the bourbon is optional and can be excluded without altering the overall flavor.
Is there a dairy-free alternative for cream cheese?
Yes, you can use a dairy-free cream cheese substitute available at most grocery stores.
Can I use pumpkin spice instead of individual spices?
Yes, pumpkin spice can be used in place of the individual spices if desired.