Pumpkin Crunch bars


I LOVE pumpkin. It’s such a fun color, has this great earthy sweet taste, and is great for baking. I had some leftover pumpkin from my bundt cake and so decided to make some pumpkin crunch bars.


In Hawaii, Starbucks has a bakery that makes food exclusively for them. One of my favorite items was the pumpkin crunch cake. I remember a crunchy crumbly bottom, a smooth creamy and cheesy pumpkin layer, and a whip cream/cream cheese layer. I decided since I’m not the most experienced baker, first I’d try following a recipe that sounds similar.

I went with a Kraft recipe, and it was very yummy. Next time I’d make half the crust amount and do a whipped cream/cream cheese layer on top. I improvised the recipe a little, and only made half, making it in a loaf pan. Because it was a little thicker in the loaf pan I had to bake it 30 minutes instead of 25.

All in all, I was really happy with the bars (so was Eric). It’s great with whipped cream and a sprinkling of cinnamon (not a dumping like in my picture below!) Can you tell I’m loving my new camera?

Pumpkin Crunch Bars

serves 10

Ingredients

3/4 cups flour
1/4 cup granulated sugar, divided
1/4 cup packed brown sugar
3/4 stick cold butter
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/4 cup chopped Pecans (I crushed mine instead of chopping)
1/2 cup Cream Cheese, softened
1 egg plus 1 egg white

1 cup canned pumpkin

1/4 tsp cinnamon

1/8 tsp allspice

1/4 tsp nutmeg

1/8 tsp ginger

Instructions

HEAT oven to 350°F. Line loaf pan with foil, with ends of foil extending over sides; grease foil. Mix flour, half the granulated sugar and all the brown sugar in medium bowl; cut in butter with a fork until mixture resembles coarse crumbs. Stir in oats and nuts.

RESERVE half of oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 30 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. This helps us to cover some of the costs for this site. Thank you so much for your support!

No Responses to “Pumpkin Crunch bars”

  1. duodishes
    January 14, 2009 at 6:00 pm #

    These are oh so pretty. Your photos are gorge!

  2. kang at LE
    January 15, 2009 at 4:19 am #

    lovely photographes! the last one made me drool alittle, slurp!

    great recipe too btw, I’m off to lunch now – shame my canteen doesnt have these bars :S

  3. Diana
    January 16, 2009 at 5:30 pm #

    Thanks! You made my day since those were my first photos with my new camera. Just to let you know kang at LE, they travel well. I brought one to work with me a couple times ;)

Leave a Reply