Pumpkin Creme Bars
These pumpkin bars will disappear in a hurry! Perfect for the holidays, this bar cookie recipe will be everyone's favorite.
Rate This!
Pumpkin Creme Bars
Directions
- Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl combine flour, oats, brown sugar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. For topping, place 2 cups of the crumb mixture in a small bowl; stir in toffee bits.
- Press the remaining crumb mixture into the bottom of the prepared pan. Bake 12 minutes or until lightly browned.
- Meanwhile, for filling, in a medium bowl whisk together eggs, vanilla, and cinnamon. Whisk in condensed milk and pumpkin. Pour filling into partially baked crust.
- Bake 20 minutes. Sprinkle topping over filling. Bake 15 minutes more or until topping is light brown. Cool in pan on a wire rack. Chill at least 2 hours. Use edges of foil to lift uncut bars from pan. Transfer to a cutting board. Cut into bars.
From the Test Kitchen
To Store:
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition Facts (Pumpkin Creme Bars)
- Per serving:
- 215 kcal ,
- 9 g fat
- (6 g sat. fat ,
- 0 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 37 mg chol. ,
- 127 mg sodium ,
- 30 g carb. ,
- 1 g fiber ,
- 21 g sugar ,
- 3 g pro.