Pumpkin Crumb Bars
Cuisine: High Altitude Baking
  • Crust:
  • 2 sticks (8 oz) unsalted butter, softened
  • ½ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • Filling:
  • 1 (15 oz) can pumpkin puree
  • 3 eggs
  • ⅔ cup sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup whole milk
  • Topping:
  • 2 sticks (8 oz) unsalted butter, softened
  • 1 cup Turbinado sugar
  • 2 cups all-purpose flour
  • 2 tablespoons maple syrup
  1. For the crust: Preheat your oven to 350 F.
  2. Line a 9 x 13" baking pan with foil and lightly butter it.
  3. In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy.
  4. Add the salt, vanilla, and flour; mix until crumbly.
  5. Press into the bottom of the prepared pan and bake for 15 minutes or just until the edges start to color lightly.
  6. Meanwhile, prepare the filling and topping.
  7. For the fililng: whisk together the pumpkin, eggs, sugar, vanilla, spices, and milk.
  8. For the topping: combine the butter, Turbinado sugar, flour, and maple syrup in the bowl of an electric mixer.
  9. Using the paddle attachment, combine the ingredients until they come together and create 'crumbs'.
  10. When the crust is finished baking, pour the pumpkin filling over the hot crust. Sprinkle the topping on top of the pumpkin filling.
  11. Bake for 20 minutes or until the filling is set and the topping is a light golden brown.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/cookies/2012/10/11/pumpkin-crumb-bars/