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  • Sarah Cohan

Pumpkin Pie Bars



It’s November, so it’s pumpkin time, obviously. I’ve never been the biggest fan of pumpkin pie, but these bars are the trifecta of the perfect dessert: easy, fast, and impressive. Add seasonal to the mix, and it’s the perfect party recipe! Oh...and they're delicious, of course.


They keep well frozen, and you can even wrap them individually in plastic wrap (make sure they’re cold when you do!) for bake sales (#ElectionDay) or classroom treats. Room temperature, they’re just solid enough to pick up with your hands, but fudgy and decadent enough that they really are pumpkin pie in a bar form. Not much more to say, except go forth and bake!


Happy Baking!

From Brown Eyed Baker

MAKES 24 bars

INGREDIENTS/SUPPLIES

  • 2 cups AP flour (240g)

  • 2.5 teaspoons cinnamon

  • 1 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 2 sticks butter

  • 2 cups dark brown sugar (410g)

  • 2 eggs

  • 2 teaspoons vanilla

  • 1 can pumpkin puree (15oz)

  • 2 tablespoons sugar

  • 1 teaspoon cinnamon

  • large mixing bowl (microwave safe)

medium mixing bowl

  • whisk

  • spatula

  • 9x13 pan

  • parchment paper

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter or grease a 9x13 pan, and then line it with parchment paper so that you have some overhang on two sides to grab when they’re cool and ready to be removed from the pan.

  2. In your medium mixing bowl, whisk together your dry ingredients (240g flour, 2.5tsp cinnamon, 1tsp ginger, 1/4tsp nutmeg, 1/2tsp salt).

  3. In your large mixing bowl, melt 2 sticks of butter, then whisk in 410g dark brown sugar (2c) until fully combined and homogenous.

  4. Add 2 eggs and 2tsp vanilla and whisk until combined.

  5. Add 15oz pumpkin puree and whisk until combined.

  6. Using a rubber spatula, stir or fold the flour mixture into the pumpkin mixture until there are no traces of flour left.

  7. Spread the batter in your pan, smoothing the top even with your spatula or the back of a spoon.

  8. Combine the 2TB sugar and 1tsp cinnamon and then sprinkle it evenly across the batter (feel free to use more if you want to!)

  9. Bake 28-32 minutes, or until a tester/toothpick from the center has a few crumbs on it.

  10. Let cool in the pan completely, then remove using the parchment sides as handles.

  11. They’ll be easiest to cut when chilled, and you might want to have a warm, damp cloth at the ready to wipe your knife in between each cut.

  12. Serve chilled or at room temperature. Will keep up to one week refrigerated, and up to three months frozen.

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sarah@thesweeteryboston.com

boston, massachusetts

© 2014 by Sarah Cohan