Pumpkin Streusel Bars #desserts #pumpkin

Pumpkin Streusel Bars #desserts #pumpkin

Pumpkin season is going full speed ahead and keeping in mind that I still can't seem to heat a conventional pumpkin pie this season, I've made enough cupcakes to clean my market's pumpkin supply out.

The present pumpkin streusel bars are the embodiment of pastry bars. What's more, you 1,000% percent must try them. Give me a chance to clarify why: first, you have a smart (couldn't support myself) gingersnap outside layer. I freakin' love gingersnap treats. There's in no way like gnawing into a delicate gingersnap molasses treat, yet for this hull – you'll require the crunchy kind. Crunchy, hard gingersnap treats. I concede, I purchased a container of them from the store.

Spiced pumpkin pie meets smooth, thick cheesecake. I like to add cream cheddar to this layer not exclusively to get that cheesecake taste, yet to give the middle some structure. I tried this recipe twice and felt the bars were marginally baffling without the cream cheddar. The filling was somewhat… free.

That sounds unpleasantly appalling and prepare to have your mind blown. It was. The cream cheddar is the crème de la crème of the center layer. You will adore how velvety the filling is–the ideal differentiation to the crunchy hull and brittle streusel beating.

The primary concern is this: these pumpkin streusel bars are actually the sort of pumpkin dessert that you have to try and that everybody will adore.

Also try our recipe Easy Apple Crisp Bars

Pumpkin Streusel Bars #desserts #pumpkin #recipes #fall #easy

Rather than pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap outside and dark colored sugar streusel besting, everybody will need seconds!

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 pure 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*


  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour (spoon & leveled)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • optional: vanilla icing or whipped cream for topping


  1. Preheat the oven to 325°F (163°C). 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.
  2. 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.
  3. Turn oven up to 350°F (177°C).
  4. 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.
  5. 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 forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
  6. Bake for about 45 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 or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.  Drizzle bars with icing or top with whipped cream if desired.

Read more our recipe : Caramel Apple Vodka Slush

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