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Pumpkin Pecan Streusel Bars
Imagine never having to choose between pumpkin pie, pecan pie, and shortbread cookies ever again…
Behold! A trifecta of dessert favorites, combined into one lusciously sweet, tender and nutty cookie bar that’s perfect for a holiday table, hostess gifting, or just an afternoon nibble all to yourself!
Pumpkin Pecan Streusel Bars
Prep time: 15 minutes
Cook time: 50 minutes
Makes: 9 bars
Ingredients
Crust:
1 1/2 sticks unsalted butter, softened, plus additional for greasing
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
Pumpkin Filling:
2 large eggs
1 cup canned pumpkin puree
1/3 cup light brown sugar, packed
½ teaspoon ground cinnamon
½ 1 teaspoon ground cardamom
1 teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon baking powder
Pinch fine sea salt
Pecan Topping:
¼ cup light brown sugar
¼ cup all-purpose flour
1/3 cup chopped pecans
1/3 cup old fashioned oats
½ stick (4 tablespoons) cold unsalted butter, cubed
Instructions
•Preheat the oven to 350ºF. Grease a 9-inch square baking pan with butter and line with parchment paper, letting some overhang on the sides to act as handles. Set aside.
•Prepare the crust. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until fluffy and combined, 2 to 3 minutes. Add the vanilla, flour, and salt and mix again until just combined and a soft dough forms.
•Press the dough into the bottom of the baking pan. Bake on the middle rack of the oven for 13 to 15 minutes until the edges are lightly golden. Remove from the oven and allow to cool for 15 minutes.
•Meanwhile, prepare the filling. In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon, and vanilla until smooth. Add the flour, baking powder and salt and whisk together until just combined. Pour over the crust.
•Next prepare the pecan topping. In a medium bowl, add the brown sugar, flour, pecans, and oats and mix to combine. Add the butter and toss to coat. Pinch the butter into the mixture using your fingers until pea-sized crumbles form. Refrigerate until ready to use. Sprinkle over the pumpkin filling. Bake for 30 to 35 minutes until set.
•Allow to cool completely in the pan on a wire baking rack. Remove from the pan using the parchment paper, cut into bars and serve.
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