Pumpkin Bars with Biscoff Crumble Recipe

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If you’re looking for something scrumptiously pumpkin, that’s not followed by the word “pie,” and that’s a fool proof crowd-pleaser, search no further.

“The bars are really yummy, and great for coffee house!”

INGREDIENTS

Bottom Crust

1 cup wheat flour

1/2 cup all purpose flour

1 cup quick cooking oats

1/2 cup light brown sugar, packed

3/4 cup softened butter

1/2 tsp baking soda

1/4 tsp fine salt

1/2 cup pecans, diced

Crumb Topping

1 cup of the above crust mixture

1 cup crushed Biscoff cookies

1 tsp ground cinnamon

Filling

4 eggs

1 1/3 cups white sugar

1/2 cup melted butter

1/8 cup olive oil

2 cups pure pumpkin puree (not pie filling)

1 cup all purpose flour

1 tsp baking powder

2 tsp ground cinnamon

1/2 tsp fine salt

1 tsp baking soda

1 tsp ground nutmeg

1 tsp ground ginger

DIRECTIONS

  1. Preheat oven to 350F.
  2. Crust:  In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt.  Beat at low speed until mixture is crumbly.  Stir in nuts.  Reserve 1 cup for crumb topping.  Press remaining mixture on bottom of a greased and floured 13×9 baking pan.  Bake 15 minutes on middle rack.  Set aside to cool a bit while you make the filling.
  3. Filling: In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed. In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Fold dry and wet ingredients together until well incorporated. Pour filling onto pre-baked crust.
  4. Topping: Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon. Sprinkle on top of pumpkin filling. Bake 30-33 minutes on middle-lower rack. It’s done when toothpick comes out mostly clean. (A few tender crumbs attached is perfect.)
    Cool and chill before cutting. Once that first piece is out, the rest should be easy. Cut into bars and store in fridge until ready to serve. Sprinkle with powdered sugar, if desired.

Recipe by: chewoutloud.com

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