Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pumpkin bars will disappear in a hurry! Perfect for the holidays, this bar cookie recipe will be everyone's favorite.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
47 mins
cool:
1 hr
chill:
2 hrs
total:
4 hrs 12 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; fat 9g; cholesterol 37mg; saturated fat 6g; carbohydrates 30g; mono fat 2g; insoluble fiber 1g; sugars 21g; protein 3g; vitamin a 1832.9IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 18.6mcg; vitamin b12 0.1mcg; sodium 127mg; potassium 124mg; calcium 65mg; iron 0.8mg.
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