Side Pannel
Pumpkin Streusel Bars.
Pumpkin Streusel Bars.
- Recipe Submitted by Herb on 11/18/2014
Category: Holiday, Eggs, Desserts
Ingredients List
- Gingersnap Crust*
- 1 and 1/4 cups gingersnap cookie crumbs (use crunchy gingersnap cookies and grind in processor - I prefer Nabisco or Trader Joe's brand)
- 2 Tablespoons (23g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- Pumpkin Filling
- 8 ounces (225g) full-fat cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
- 1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream*
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger*
- Streusel
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (60g) unsalted butter, cold and cubed
- vanilla glaze or whipped cream for topping, optional
Directions
Preheat oven to 325F degrees. Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
Bake for about 40 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set-- this could be slightly before or after the 40 minute mark. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours - or overnight. Lift the foil out of the pan using the overhang on the sides and cut into squares. Drizzle bars with glaze or top with whipped cream if desired.
The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
Bake for about 40 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set-- this could be slightly before or after the 40 minute mark. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours - or overnight. Lift the foil out of the pan using the overhang on the sides and cut into squares. Drizzle bars with glaze or top with whipped cream if desired.
The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
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