Pumpkin Pie Bars

My husband is currently on the couch complaining that he is too tired from all of our fall activities. He did not however complain about this fall activity – not at all. This is a deliciously simple twist on the classically addictive pumpkin pie.

Made into bar form and then topped with a crumb topping, these pumpkin pie bars are just like the pie – absolutely addictive. They’re spiced just like the original so they won’t fail to bring back the flavors of fall. One bite of these will remind you of how wonderful the changing fall colors look and how refreshing the crisp fall air smells. They are so good and they are so fall!

They smell so good baking in the oven as the crust bakes and gives off that delicious pastry smell. Then when the filling bakes, it gives off that autumnal scent of pumpkins, cinnamon, and soon to be yummy in everyone’s belly. As usual, I recommend enjoying with a cup of warmed apple cider.

Yup, in case you can’t tell. I’m still in love with fall.

Pumpkin Pie Bars

Adapted from somethewiser

For the crust
1 1/3 cup all purpose flour
1/2 cup brown sugar
8 tablespoons butter at room temperature

For the filling
8 oz room temperature cream cheese
3/4 cup sugar
1/2 cup pumpkin puree
2 eggs, slightly beaten
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla

Preheat your oven to 350 degrees. In your food processor, combine everything for the crust and just pulsate a few times until your mixtures resembles breadcrumbs. Reserve 2/3 of these crumbs for your topping. Take the remaining crumbs and press them evenly into a 8×11 (or around that size) baking dish. Bake this bottom layer for 15 minutes and allow to cool. It should look just slightly browned (and smell completely yummy).

For the filling, combine all of your ingredients into your food processor and blend until completely smooth. Pour over your baked crust and then use your reserved crust crumbs to sprinkle on top for a crumb topping. Bake again at 350 for another 30-35 minutes or until the filling is firm and will withstand to cutting.

Let your bars cool at room temperature and then cut into them! They’ll be delicious, I promise!


Nutella Stuffed Brown Butter Cookies

Sooooo this happened.
These cookies are amazing. Their butter components are browned and thus giving the dough an uh-maize-ing nutty aroma to it. Seriously, amazing.
Then in goes not one, but two types of chocolate chip. Then they’re stuffed.with.nutella.
Reminiscent of the red velvet cookies of yore, these stuffed cookies are a chocolate-y, nutty, amazing, bite of delight.
And that’s not all, then they’re topped with sea salt – giving you that sweet and salty combination that we all know and love. So good, they’re deliciousness can only be described by taste, words just don’t do it justice!

Nutella Stuffed Brown Butter Cookies

Adapted from: ambitiouskitchen

2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg and 1 egg yolk
1 1/2 teaspoon vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 jar nutella
sea salt (for sprinkling) – optional

1. Brown the butter: in a small saucepan, heat your 2 sticks of butter on medium heat while constantly whisking. The butter will turn foamy, and then clear. Shortly after, the sides and bottom of your saucepan will start to be coated with a brown colored butter product and your saucepan will start to smell like toasted, nutty, caramel, autumn goodness (I was so happy to smell this smell). As soon as this happens, turn off the heat and pour your butter in a bowl to let it cool for a few minutes.

2. Make the dough: once your butter has cooled a bit, add in your sugars. Then drop in the egg, extract, and yogurt. Mix until well incorporated. Add in your flour, baking soda, and salt. Fold in your two chocolates and chill for 2 hours in the fridge.

3. Stuffing the cookies: once your dough is slightly chilled, take out a whopping tablespoon or so and flatten the dough out into little pancakes into your hand. Then, drop some nutella in the middle. I used a 1/4 teaspoon measuring spoon to dollop some into the cookie. Carefully fold over the sides of the cookie dough making a little nutella dumpling. The key is to make your cookie pancake nice and big, but not too thin. That way when you roll the dough around the nutella, you’ll ensure a good seal.

4. Baking & salting the cookies: bake the cookies about 1 inch apart in a 375 degree oven for about 9 minutes. Take them out even if they don’t look quite done and let carry over cooking do the rest. As soon as they are out, sprinkle with a little bit of salt and press down the tops of the cookies to flatten (and pressing in the salt as well!) with the back of a spoon! Let them cool and then…

5. Eating the cookies: just make sure you lick any residual nutella off your fingers.