Pumpkin Spiced Bars
It’s that time of year again – fall. The leaves fall, the air gives you a chill, and everything pumpkin comes out to play. This is a bit of a mash-up of some recipes – the pretzel bottom is from my deadly brownies and my crumble topping is from September’s skillet apple crumble.
Servings: 18 bars
Ingredients
- Bottom
- 3 cups of crushed pretzels
- 1 cup of melted butter
- 1/2 cup of sugar
- Pumpkin Mix
- 2 cups of pumpkin puree
- 1/2 cup of sugar
- 2 eggs
- 1/2 cup of brown sugar
- 1/2 cup of evaporated milk
- 1 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1 teaspoon of allspice
- 2 teaspoons of cinnamon
- 2 tablespoons of vanilla
- 4 tablespoons of flour
- Crumble
- 3/4 cups of flour
- 1/2 cup of sugar
- dash of salt
- 1/8 teaspoon of allspice
- 1/2 teaspoon of nutmeg
- 3/4 cup of butter
- 1/4 cup of oats
- 1/4 cup of Skor bits
Instructions
- Get all your ingredients and get ready to spice things up! Set the oven to 375.
- First - mix all the ingredients for the pumpkin mix in a large bowl and set aside for a few moments.
- Crush your pretzels - last time I used a food processor, which is great - but lots to clean up. This time, a good old fashioned rolling pin does the job quite well. Mix together all the ingredients for the pretzel bottom and then evenly spread it out in a 9x13 pan.
- Crumble time. Mix all the ingredients for the crumble together - I use a fork and keep mashing it until it's crumbly.
- Spread the spiced pumpkin mix over the pretzel bottom and the cover with the crumble. Bake for 35-38 minutes.
- I like them far better cold. So, let them cool at room temperature for about 45 minutes and then put them in the fridge. Do not cut them until they have chilled for a bit.
- These bars are so good! Perfectly spiced pumpkin bars...mmmm!