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!