Creamy Pumpkin Pie Bars

You guys.  Thanksgiving is next week.  As someone who takes great pleasure in eating, this fact is very exciting to me.  But in case you’re freaking out a little bit trying to prepare for the day, let me offer you some (tasty) recipe suggestions.  I’ll be making these pumpkin pie bars next week, for sho!Creamy Pumpkin Pie Bars | A Nerd Cooks

This recipe, like so many of the things that I make, comes from Joy the Baker’s blog.

You’ll need:

For the crust –

  • 1 1/3 cups all purpose flour
  • 1/4 granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp salt
  • 1 cup old fashioned oats
  • 1 1/2 sticks unsalted butter, cold and cut into small cubes
  • 1/2 cup pecans, coarsely chopped

For the filling – 

  • 4 oz. cream cheese, softened
  • 1 cup pumpkin puree
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 large egg white
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/8 tsp allspice
  • pinch of salt
  • 1 tsp vanilla extract
  • 9 pecan halves for topping, roasted

Preheat the oven to 350 degrees F.  Grease an 8×8-inch pan and line with parchment paper.  Set aside.

In the bowl of a food processor, add together the flour, sugars, salt, and oats.  Pulse once or twice to mix everything together.  Add the cold butter and pulse until the butter is combined and about the size of small peas.

Remove about 1 1/2 cups of the crust mixture and set it aside in the fridge.

Dump the remaining mixture into the pan.  Using your (clean) fingers, press the mixture in an even layer into the bottom of the pan.  Place the pressed crust in the fridge for the time being.

In the bowl of an electric stand mixer, beat the cream cheese on medium (with the paddle attachment) for about 1 minute until it’s smooth and pliable.  Add the pumpkin and sugar to the cream cheese and beat on medium speed.  Make sure to stop periodically and scrape the sides of the bowl down.  If the mixture ends up looking chunky, switch to the whisk attachment and whisk until it’s smooth.

Add the egg, egg white, and vanilla, beating on medium speed.

Remove the crust and reserved crumb mixture from the fridge.  Pour the pumpkin mixture evenly over the pressed crust.  Sprinkle generously with the reserved crumb mixture and top with the pecan halves.

Bake for 20-25 minutes, or until the center no longer jiggles.  Allow it to cool completely before slicing and serving.  Eat!

Other delicious menu options:


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