Pumpkin Crumble Bars
- FOR THE CRUST:
- 3 cups Gingersnap Cookie Crumbs
- 1/2 cups Packed Light Brown Sugar
- 1/2 cups Unsalted Butter, melted
- FOR THE FILLING:
- 3/4 cups Unsalted Butter, melted
- 4 ounces, weight Cream Cheese, Softened
- 1 cup Packed Light Brown Sugar
- 15 ounces, weight Canned Pure Pumpkin Puree
- 4 whole Large Eggs, Room Temperature
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoons Ground Ginger
- 1/2 teaspoons All Spice
- 1/2 teaspoons Ground Nutmeg
- 1/2 teaspoons Ground Cinnamon
- FOR THE TOPPING:
- 2/3 cups All-purpose Flour
- 1/3 cups Chopped Pecans
- 2/3 cups Packed Brown Sugar
- 1/2 teaspoons Ground Cinnamon
- 1/4 cups Unsalted Butter, melted
- Preheat the oven to 350 F.
- For the crust: Combine the gingersnap crumbs, brown sugar and butter in a bowl. Mix well. Press the mixture into the bottom and up the sides of a 9x13 inch baking pan. Bake for 15 minutes.
- For the filling: In a large mixing bowl beat together the butter, cream cheese, and brown sugar until fluffy. Beat in the pumpkin puree until well blended. Add the eggs one at a time, beat well after each addition.
- In a separate mixing bowl, combine the flour, baking powder, salt, ginger, all spice, nutmeg, and cinnamon. Stir with a whisk. Slowly add the flour mixture into the pumpkin mixture. Mix just until blended. Pour batter over the prepared crust.
- For the topping: Combine the flour, pecans, brown sugar, cinnamon and butter in a bowl. Stir until moistened. Mixture will be thick. Crumble the topping evenly over the filling.
- Bake for 40-45 minutes. Remove from oven. Cool completely in the pan on a wire rack. Refrigerate for 4 hours before slicing into bars.
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Taken from tastykitchen.com/recipes/desserts/pumpkin-crumble-bars/ (may not work)