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.
Pumpkin Crunch Bars
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
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.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.