Pumpkin Pie Bars

Yum pumpkin pie.


We have already welcomed pumpkin season here when we made the pumpkin scones last month. We made pumpkin cookies last year too. But when I friend pointed me to this recipe and told me it tasted like a brownie but pumpkin pie that was all the encouragement I needed.

Pumpkin Pie Bars

Pumpkin pie was I believe one of my first forays into baking something other than cookies. I grew up helping my mom in the kitchen and felt independent enough to bake cookies alone by the 5th grade (I hope Little can do this!). I don’t remember when I made my first pie but I do remember believing it was better than my mom’s. Ahh silly me. It was delicious sure but I hardly think it would ever beat her out.

I have made my fair share of pumpkin pies in my life. Once, while being charge of the baking for my school in Switzerland, I made something like 20 pumpkin pies for our thanksgiving dinner. Completely from scratch- as in I baked the pumpkin and everything first.

Pumpkin Pie Bars

These past few years I can’t remember the last time I made a pumpkin pie. My brother in law and sister have assumed the duty of pumpkin pie baking and they are beyond proficient. Why mess with a good thing?

So I bake other things with pumpkin. Things that taste like pie without the hassle of a crust. And these bars… yum. They fit the bill to a T.

And the best part? They make a WHOLE 9 x 13 pan. Which means you can eat a whole bunch and gift a whole bunch. Neighboors, co-workers, and your family will rejoice. Guaranteed.

Pumpkin Pie Bars

One year ago today: Classic Pancakes and Apple Spice Cakes

Pumpkin Pie Bars (makes 24 ish)
From Brown Eyed Baker

2 cups all-purpose flour
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (8 ounces) butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 can (15 oz) pumpkin
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and line with parchment paper, leaving an overhang on both sides. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside. In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined. Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.

Pumpkin Pie Bars

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