Easy Pumpkin Pie Bars
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!
Servings: 9 people
for the crust and topping:
- 1/2 c unsalted butter melted cooled to room temperature
- 1/2 c light brown sugar
- 1 and 1/2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
for the filling:
- 1 and 1/2 cups pumpkin pie mix from a can, not puree
- 1 large egg
- 1/2 tsp pure vanilla extract
Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
Preheat oven to 375 degrees F.
In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
Add melted butter and mix until crumbly dough forms.
Reserve about 3/4 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.
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.
Refrigerate leftovers in a covered container for up to 3 days.
For the best crumb topping, cool butter completely after melting.
Calories: 145kcal | Carbohydrates: 12g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 146mg | Potassium: 51mg | Sugar: 11g | Vitamin A: 340IU | Calcium: 31mg | Iron: 0.2mg