Pumpkin Crumble Bars #dessert #pumpkin #crumble #bars #easy

Pumpkin Crumble Bars #dessert #pumpkin #crumble #bars #easy

These Pumpkin Crumble Bars have a gingersnap hull with smooth pumpkin filling beat with a darker sugar walnut disintegrate. This is the ideal fall formula!

Pumpkin pies are taking over as we apparatus okay with Thanksgiving and I've yet to make one.

I've made a lot of other pumpkin plans, similar to the pumpkin cupcakes I imparted to you last Friday.

Notwithstanding cupcakes, I've made pumpkin pie doughnuts, pumpkin bread, and pumpkin whoopie pies.

I wound up needing to proceed on the pumpkin formula way so I made the present pumpkin disintegrate bars.

These bars are the embodiment of pumpkin sweets. You genuinely should attempt them!

Pumpkin Crumble Bars #dessert #pumpkin #crumble #bars #easy

Also try our recipe : ROSE APPLE PIE TUTORIAL #desserts #apple #pie #pumpkin #rose

INGREDIENTS

FOR THE CRUST

  • 1 2/3 cups (167 grams) gingersnap crumbs
  • 1/4 cup (56 grams) unsalted butter, melted
  • 1/4 cup (50 grams) granulated sugar

FOR THE FILLING

  • 8 ounces (226 grams) cream cheese, softened
  • 1/2 cup (110 grams) light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 15 ounces (425 grams) canned pumpkin puree, not pumpkin pie filling
  • 1/2 cup (100 grams) Greek yogurt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

FOR THE TOPPING

  • 3/4 cup (97 grams) all-purpose flour
  • 1/3 cup (33 grams) pecans, chopped
  • 1/2 cup (110 grams) light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (57 grams) unsalted butter, softened

INSTRUCTIONS

  1. Preheat the oven to 325°F. Line a 9×9-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray. Set aside.

MAKE THE CRUST

  1. Combine the gingersnap crumbs, butter, and sugar. Mix well. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes.

MAKE THE FILLING

  1. In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer for 2 minutes until creamy. Add one egg at a time, mixing well after each addition. 
  2. Add in the vanilla, pumpkin, yogurt, cinnamon, cloves, and nutmeg. Continue to mix until well combined and creamy. Spread the filling evenly over the warm crust.


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