Pumpkin Pie Bars

Is it still winter? The sun ins shining, but only half the snow has melted. One day it was 65 F, the next 35 F. One day I'm making Coconut Grapefruit Cupcakes, and the next...Pumpkin Pie Bars. Is everyone over the pumpkin thing yet? Or has it been long enough since Thanksgiving that pumpkin is now back in style?

 

I've actually made these bars twice already - because they're really good but also because I wasn't quite satisfied with the first round. Below are the initial batch, which were good,  but I tweaked a whole bunch of things the second time around, to up the pumpkin intensity and get the perfect base.

These turned out really well, with the perfect balance between cookie and pumpkin, not overly sweet and packed with fall flavors. These were very popular at the office.

Previously: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting, Pumpkin Muffins and Mini Pumpkin Cheesecakes.

Tip of the Day: If you have extra pumpkin puree with no immediate use, don't throw it out, just freeze it in a plastic container or ziploc bag, then just defrost when you need it.


Recipe: (adapted from Beantown Baker)

Cookie layer:
1 1/3 cups packed brown sugar
2/3 cup butter or margarine, at room temperature
1 eggs, at room temperature
1 tablespoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Pumpkin layer:

1 cup sugar
1 stick (1/2 cup) butter or margarine, at room temperature
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice OR apple pie spice OR cinnamon

2 cups pureed pumpkin

2 tablespoons sugar
2 teaspoons cinnamon


Cookie layer:
Beat together the butter and sugar until light and fluffy. Add in the egg and vanilla and beat to combine.
Add in the flour, baking powder, cinnamon and salt and mix until combined.
Spread the mixture in to a greased 9x13" pan and Bake on 350 F for 5 minutes. It will still appear raw. Remove from the oven.

Pumpkin layer:
Beat together the butter and sugar until light and fluffy. Add in the two eggs and mix to combine.
Add the flour, baking powder, cinnamon and salt and beat to combine. Stir in the pumpkin puree until smooth. Pour the mixture over the cookie base.
Mix together the sugar and cinnamon and sprinkle over the bars. Return to the oven and bake an additional 35 to 40 minutes, until a toothpick inserted in the center comes out clean.