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- 1 cup all-purpose flour - ½ cup brown sugar - ½ cup rolled oats - ¼ teaspoon salt - ½ teaspoon ground cinnamon - ½ cup unsalted butter, melted - 1 cup pumpkin puree - ½ cup sweetened condensed milk - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ¼ cup chopped pecans (optional) You can add chopped pecans for a nice crunch. If you want a twist, try adding chocolate chips. They give a fun flavor that pairs well with pumpkin. If you need to swap some items, here are a few ideas: - Use whole wheat flour for a healthier option. - Swap brown sugar with coconut sugar for a different taste. - You can replace unsweetened condensed milk with coconut milk for a dairy-free version. - If you want to skip the egg, use a flax egg instead. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes before adding it to your mix. Start by preheating your oven to 350°F (175°C). Grab a 9x9 inch baking pan and 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 the following: - 1 cup all-purpose flour - ½ cup brown sugar - ½ cup rolled oats - ¼ teaspoon salt - ½ teaspoon ground cinnamon Now, pour in ½ cup of melted unsalted butter. Stir until it looks crumbly. Set aside ½ cup of this mixture for the topping. Press the rest into the bottom of your prepared pan. This forms the crust. In another bowl, combine: - 1 cup pumpkin puree - ½ cup sweetened condensed milk - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves Mix these well until smooth. This filling will be rich and tasty. Pour the pumpkin mixture over your crust. Use a spatula to spread it evenly. Next, sprinkle the reserved streusel mixture on top. If you like, add ¼ cup of chopped pecans for a crunchy touch. Bake in the oven for 30-35 minutes. The center should be set and the edges lightly golden. Once baked, let the bars cool in the pan on a wire rack. This helps them firm up. After cooling, lift the bars out using the parchment paper. Cut them into squares. For extra flair, dust with powdered sugar or serve with whipped cream. Enjoy your delicious pumpkin pie streusel bars! To make a great crust, always use cold butter. Cold butter gives your crust a flaky texture. Mix the dry ingredients well. This helps the flavors blend nicely. Press the crust firmly into the pan. A solid base supports the filling. Bake until the edges look slightly golden. This step ensures a well-cooked bottom. Spices make your pumpkin bars pop! Use a mix of nutmeg, ginger, and cloves. These spices add warmth and depth to your filling. Don’t skip the cinnamon! It pairs perfectly with pumpkin. Adjust the spice amounts to fit your taste. Add a pinch of salt to balance the sweetness. This makes every bite burst with flavor. Presentation matters, especially for dessert. Dust the bars with powdered sugar for a lovely look. Serve with a dollop of whipped cream on the side. This adds a creamy touch that many love. Cut the bars into even squares for a neat display. For extra flair, add some chopped pecans on top. They give a nice crunch and look fancy! {{image_2}} You can make these pumpkin pie streusel bars gluten-free. Swap out the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This will help keep the bars from crumbling. The taste will still be great, and everyone can enjoy them! Pecans are tasty, but you can use other nuts too. Walnuts and almonds work well in this recipe. If you want a nut-free option, try adding seeds. Sunflower seeds or pumpkin seeds can add a nice crunch without nuts. Just sprinkle them on top for some fun texture. Feel free to get creative with seasonal flavors! Add dried cranberries or chopped apples for a twist. You might also like to mix in some chocolate chips. This adds a rich flavor that pairs well with pumpkin. Think about adding a bit of orange zest for a fresh, bright taste. Each variation can make this dessert unique and fun! To keep your Pumpkin Pie Streusel Bars fresh, place them in an airtight container. You can stack them with parchment paper between layers. This method prevents sticking and keeps flavors intact. Store them in the fridge for up to five days. If you want to save some bars for later, freezing works well. Cut the bars into squares first. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy them, simply thaw in the fridge overnight. These bars stay fresh in the fridge for five days. If you freeze them, just remember they last about three months. To reheat, place bars in the microwave for about 15-20 seconds. You can also warm them in the oven at 350°F for about 10 minutes. Enjoy warm for a cozy treat! Yes, you can easily make these bars ahead of time. I like to prepare them the day before serving. Just bake the bars, let them cool, and store them in an airtight container. They taste even better the next day as the flavors blend nicely. For the best cuts, allow the bars to cool completely. Use a sharp knife to slice them into squares. To get nice edges, wipe the knife with a damp cloth between cuts. This method keeps the pieces looking neat and tidy. Absolutely! Fresh pumpkin can give your bars a unique flavor. To use fresh pumpkin, roast it until soft, then mash it well. Make sure to remove excess moisture to avoid a soggy filling. This will keep your bars rich and tasty. The bars are done when the center is set and slightly firm to the touch. You can also check for a golden edge around the sides. If a toothpick inserted in the center comes out clean, your bars are ready to cool. Enjoy the warm aroma as they bake! You learned how to make delicious Pumpkin Pie Streusel Bars with easy steps. We covered the main ingredients and some fun options to add. You also discovered tips for the best crust and ways to present your bars nicely. Remember, you can store and freeze leftovers for later. Experiment with variations to suit your taste. Enjoy making these bars for yourself and your loved ones. Happy baking!

Pumpkin Pie Streusel Bars

Satisfy your fall cravings with these delightful Pumpkin Pie Streusel Bars! This easy recipe combines a buttery streusel crust with a creamy pumpkin filling, perfectly spiced for that cozy autumn flavor. Ready in just one hour, these bars are perfect for gatherings or a sweet treat at home. Don’t miss out on this seasonal favorite—click through to explore the full recipe and impress your family and friends with these delicious bars!
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Ingredients
  

1 cup all-purpose flour

½ cup brown sugar

½ cup rolled oats

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, melted

1 cup pumpkin puree

½ cup sweetened condensed milk

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ cup chopped pecans (optional, for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the streusel base: In a medium bowl, combine the flour, brown sugar, rolled oats, salt, and cinnamon. Pour in the melted butter and mix until crumbly. Reserve ½ cup of this mixture for topping, and press the remaining mixture into the bottom of the prepared baking pan to form a crust.

      Prepare the pumpkin filling: In a separate bowl, mix together the pumpkin puree, sweetened condensed milk, granulated sugar, egg, vanilla extract, nutmeg, ginger, and cloves until smooth and well combined.

        Pour the pumpkin mixture over the crust in the baking pan, spreading it evenly with a spatula.

          Top with streusel: Sprinkle the reserved streusel mixture over the pumpkin filling. If using, sprinkle chopped pecans on top for extra texture.

            Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.

              Cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and cut into squares.

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

                  - Presentation Tips: Dust the cooled bars with powdered sugar for a festive look and serve with whipped cream on the side for an indulgent touch.