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To make these tasty Pumpkin Pie Streusel Bars, you need some key ingredients. Here’s what you need: - 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/2 cup rolled oats - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup unsalted butter, melted - 1 cup pumpkin puree - 1/2 cup sweetened condensed milk - 1/4 cup granulated sugar - 1 large egg, beaten - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves These ingredients create a rich flavor and a great texture. The pumpkin puree gives the bars their delicious autumn taste. The spices like cinnamon and nutmeg add warmth and depth. For a little twist, you can add some optional ingredients: - 1/4 cup chopped pecans Adding pecans gives a nice crunch and some nutty flavor. You can also consider adding chocolate chips or even a sprinkle of sea salt on top. These options can make your bars even more delightful. If you don’t have certain items, there are easy swaps. For instance: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Swap brown sugar with coconut sugar for a different sweetness. - If you want to skip the egg, try 1/4 cup of applesauce. These substitutions can change the flavor and texture slightly, but they still taste great. Feel free to get creative based on what you have at home! First, preheat your oven to 350°F (175°C). Grab a 9x9 inch baking pan. Line it with parchment paper. Make sure to leave some paper hanging over the edges. This helps you lift the bars out later. In a medium bowl, mix together 1 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/2 cup of rolled oats, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Then, pour in 1/2 cup of melted unsalted butter. Stir this mixture until it looks like coarse crumbs. Set aside 1/2 cup of this mix for later. Press the rest firmly into the bottom of the pan to create a crust. In another bowl, combine 1 cup of pumpkin puree, 1/2 cup of sweetened condensed milk, 1/4 cup of granulated sugar, and 1 large beaten egg. Add 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix everything until it is smooth and well combined. Next, pour the pumpkin filling over the crust in the baking pan. Use a spatula to spread the filling evenly, making sure to reach every corner. Now, take the reserved streusel and sprinkle it generously over the filling. If you want, add 1/4 cup of chopped pecans on top for extra crunch. Place the pan in your preheated oven. Bake for 30 to 35 minutes. You know they are done when the center is set and the edges are golden brown. Once baked, take the pan out and let it cool completely on a wire rack. Lift the bars out using the parchment paper and cut them into squares. To make the best streusel, you need the right texture. Mix flour, brown sugar, oats, salt, and cinnamon. Use cold butter for a crumbly finish. I like to melt the butter, but you can also cut it into small pieces. This gives a nice crunch. Reserve half the streusel for the top. Press the rest firmly into the pan for a solid base. One common mistake is overmixing the pumpkin filling. Just mix until smooth. Overmixing can add air and make the bars puffy. Also, make sure to measure your ingredients correctly. Too much liquid can make the filling runny. If the bars look too wet after baking, they might not set properly. These bars shine when served warm. A dollop of whipped cream adds a nice touch. Another great idea is to dust them with powdered sugar. You can also serve them with a scoop of vanilla ice cream. For an extra crunch, sprinkle more pecans on top right before serving. Enjoy these bars with a warm drink for a cozy fall treat! {{image_4}} You can make gluten-free pumpkin pie streusel bars. Swap all-purpose flour for a gluten-free blend. Many options work well, like almond flour or coconut flour. Just remember, each flour has a unique texture. You may need to add a bit more liquid to your mix. This keeps your bars moist and tasty. To create vegan pumpkin pie streusel bars, replace the egg with a flax or chia seed egg. Mix one tablespoon of seeds with three tablespoons of water. Let it sit until it thickens. Use a plant-based butter instead of regular butter. Also, swap sweetened condensed milk for coconut or almond milk. These changes keep the flavor while making it vegan-friendly. Adding nuts can boost flavor and crunch. Try walnuts or almonds in place of pecans. You can also mix in some chocolate chips for a sweet twist. For a unique touch, add a hint of maple syrup or honey to the filling. This adds depth and makes your bars even more special. To keep your Pumpkin Pie Streusel Bars fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. I like to place a piece of parchment paper between layers to avoid sticking. You can store them at room temperature for up to three days. If you want to keep them longer, you should refrigerate them. Freezing these bars is a great idea for later enjoyment. First, let the bars cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. Label it with the date. They can last in the freezer for up to three months. When you’re ready to enjoy them, just thaw in the fridge overnight. These bars stay fresh for about three days at room temperature. In the fridge, they can last up to a week. To reheat, place a bar in the microwave for 10-15 seconds. This warms it just enough to soften the streusel. You can also enjoy them cold if you prefer. Yes, you can use fresh pumpkin. Start by roasting or steaming the pumpkin until soft. Then, mash it until smooth. Make sure to drain any excess water. This keeps your bars from becoming too watery. Fresh pumpkin gives a rich flavor, but canned puree is convenient and consistent. You will know the bars are done when the center is set and the edges turn golden brown. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet, bake a little longer. Keep an eye on them, as oven times can vary. Absolutely! You can swap nutmeg and ginger with allspice or cardamom. Each spice will add its own twist to the flavor. Just keep the amounts similar to what the recipe calls for. Feel free to experiment based on your taste. A 9x9 inch square pan works best for these bars. It ensures even baking and easy cutting. Using a metal or glass pan is fine, but make sure to line it with parchment paper. This helps with easy removal and keeps the bars intact. In this post, we explored the key ingredients for Pumpkin Pie Streusel Bars. We covered essential and optional ingredients, plus substitutions. The detailed steps for making the bars included preparing the pan and baking. I shared tips for perfecting the topping and avoiding common mistakes. You also learned about gluten-free and vegan options. For storage, I provided methods for keeping your bars fresh. Pumpkin Pie Streusel Bars are a tasty treat worth trying. Enjoy every delicious bite!

Pumpkin Pie Streusel Bars

Indulge in the flavors of fall with these delightful Pumpkin Pie Streusel Bars! These scrumptious bars combine creamy pumpkin filling with a crunchy streusel topping for the perfect dessert. Easy to make and even easier to enjoy, they're ideal for any autumn gathering. Get the full recipe and impress your friends and family today! Click through to explore how you can create these tasty treats in just an hour.
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Ingredients
  

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup rolled oats

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

1 cup pumpkin puree

1/2 cup sweetened condensed milk

1/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 cup chopped pecans (optional, for added crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by lining it with parchment paper, allowing excess parchment to hang over the edges for easy lifting later.

    To create the streusel base, combine the flour, packed brown sugar, rolled oats, salt, and ground cinnamon in a medium-sized mixing bowl. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Set aside 1/2 cup for the topping, and firmly press the remaining mixture into the bottom of the lined baking pan to form a solid crust.

      In a separate bowl, whip together the pumpkin puree, sweetened condensed milk, granulated sugar, beaten egg, vanilla extract, ground nutmeg, ground ginger, and ground cloves. Mix until the mixture is smooth and fully combined.

        Carefully pour the pumpkin filling over the prepared crust in the baking pan. Use a spatula to spread it evenly across the crust, ensuring every corner is filled.

          Sprinkle the reserved streusel mixture generously over the top of the pumpkin filling. If desired, evenly distribute the chopped pecans over the streusel for an added crunch and flavor enhancement.

            Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the center is set and the edges turn a delightful golden brown.

              Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. When cooled, use the parchment overhang to lift the bars out of the pan and cut them into squares.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                  - Presentation Tips: For a festive appearance, dust the cooled bars lightly with powdered sugar. Serve with a dollop of whipped cream on the side to enhance the indulgence of these delicious pumpkin pie streusel bars!