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Pumpkin Cookie Bars


These delicious bars have a cookie crust made with oats and pecans, a pumpkin pie filling layer, and are topped with an orange marmalade cream cheese frosting. Yes, lots going on here...... but it's all good things! They bake up beautifully and cut so well. We've never had anything quite like them. Grandma snuck in another unique recipe this week and we gladly gobbled them up.


 

Pumpkin Cookie Bars

32 bars


1 cup gluten free 1:1 flour (Bob's Red Mill 1:1)

1/2 cup quick oats

1/2 cup packed brown sugar

1/4 cup chopped pecans

1 3/4 teaspoons cinnamon, divided

1/2 cup melted butter

1 cup pumpkin

3/4 cup evaporated milk

1 egg

1/3 cup sugar

1/2 teaspoon allspice

1/4 teaspoon salt


CREAM CHEESE TOPPING:

1 (8 oz.) package cream cheese, softened

1/4 cup orange marmalade


Combine flour, oats, brown, sugar, nuts, and 1 teaspoon cinnamon. Add melted butter; mix until crumbly. Press into bottom of 9x13-inch baking dish. Bake at 350° F for 20 minutes. Remove from oven. Reduce temperature to 325° F. Combine remaining 3/4 teaspoon cinnamon, pumpkin, evaporated milk, egg, sugar, allspice, and salt and pour over crust. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat together cream cheese and orange marmalade. Spread over cooled bars.


 

I love anything pumpkin, all year round! I was excited to try these bars because they had three layers, all of which sounded yummy.


To start, combine your crust ingredients in a mixing bowl: flour, oats, pecans, and 1 teaspoon cinnamon. Pour in the melted butter and mix until crumbly but starting to come together. Press into a 9x13-inch baking dish and bake at 350°F for 20 minutes.


Meanwhile, beat together the filling ingredients: pumpkin, evaporated milk, egg sugar, allspice, 3/4 teaspoon cinnamon, and salt. After baking the crust, remove from the oven and pour the pumpkin filling on top. Spread with a spatula, then shake the dish back and forth to evenly distribute the pumpkin. Be sure to use hot pads! Put back in the oven and bake an additional 25-30 minutes, or until set in the center. Cool completely.


Once the bars are cool, beat together the cream cheese and orange marmalade. Spread evenly over the pumpkin bars.


Cut into squares and serve!


These are not too overpowering with pumpkin. The topping is nice because you don't add powdered sugar, so it's not overly sweet. The only sweetness comes from the marmalade.


You can pick them up and eat them or dive in with a fork. Either way, you will enjoy every single yummy bite.



Recipe Source: Recipe adapted from a recipe of Grandma Carol Preece

Comments


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