Easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!
Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
Preheat oven to 375 degrees F.
Melt butter in microwave or on the stove and let cool to room temperature.
½ c unsalted butter melted
In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
½ c light brown sugar, 1 ½ c all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves
Add melted butter and mix until crumbly dough forms.
Reserve about ¾ c of the mixture for the topping.
Press the remaining dough into prepared pan. Set aside.
Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
1 ½ cups pumpkin pie mix, 1 large egg, ½ teaspoon pure vanilla extract
Pour over crust.
Sprinkle with the topping mixture.
Bake for 28 to 32 minutes or until the topping is golden brown.
Cool completely in pan. Cut into squares.
Notes
Refrigerate leftovers in a covered container for up to 3 days.For the best crumb topping, cool butter completely after melting.