Recipes and Cooking Pumpkin Creme Bars 4.8 (6) 3 Reviews These pumpkin bars will disappear in a hurry! Perfect for the holidays, this bar cookie recipe will be everyone's favorite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 47 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 4 hrs 12 mins Servings: 24 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ¼ cup all-purpose flour 1 ¼ cup quick-cooking rolled oats 1 cup packed brown sugar ½ teaspoon baking soda ¾ cup butter, cut up ½ cup almond toffee bits 2 eggs 1 teaspoon vanilla ½ teaspoon ground cinnamon 1 14 ounce can sweetened condensed milk 1 cup canned pumpkin Directions Preheat oven to 350°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. 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. Rate it Print Nutrition Facts (per serving) 215 Calories 9g Fat 30g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 215 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 30% Cholesterol 37mg 12% Sodium 127mg 6% Total Carbohydrate 30g 11% Total Sugars 21g Protein 3g Vitamin C 0.9mg 5% Calcium 65mg 5% Iron 0.8mg 4% Potassium 124mg 3% Folate, total 18.6mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.