Pumpkin Bars (Print Version)
# Ingredients:
01 -
1 and 1/4 cups of oats (quick-cooking, 116g).
02 -
1 and 1/4 cups of plain flour (176g).
03 -
Half a teaspoon of baking soda.
04 -
Half a teaspoon of salt.
05 -
Half a cup of white sugar (105g).
06 -
Half a cup of packed brown sugar (110g).
07 -
3/4 cup of melted unsalted butter (170g).
08 -
1 teaspoon of vanilla extract.
09 -
1/4 cup white sugar (50g).
10 -
1/4 cup packed brown sugar (55g).
11 -
1 teaspoon cinnamon powder.
12 -
1/2 teaspoon nutmeg powder.
13 -
1/4 teaspoon ground cloves.
14 -
1/8 teaspoon ground ginger.
15 -
1/4 teaspoon salt.
16 -
1 large egg and 1 extra egg yolk.
17 -
1/2 teaspoon vanilla essence.
18 -
1 and 1/4 cups of pumpkin puree (canned, 296g).
19 -
1/3 cup of evaporated milk or cream (85ml).
# Instructions:
01 -
Stir oats, flour, baking soda, salt, and both types of sugar together. Blend in melted butter and vanilla. Spread half the mix into a greased 8x8 pan. Bake at 350°F for 15 minutes.
02 -
Combine sugars, spices, and salt in a bowl. Beat in pumpkin, eggs, milk, and vanilla until smooth.
03 -
Pour the filling evenly over your baked crust. Bake for 15 minutes, then sprinkle the rest of the crumb mix on top.
04 -
Shift the rack higher in the oven. Bake for 20-25 minutes until the top is golden and the center jiggles just a little.
05 -
Let it cool on the counter for an hour, then pop it in the fridge for another hour. Add whipped cream if you want when serving.
# Notes:
01 -
Enjoy it warm as a crumble with some ice cream.
02 -
Keep leftovers in the fridge for up to 3 days.