|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin bars are topped with a crumbly brown sugar and pecan streusel topping. The perfect treat throughout Fall, they come together easily and are an easy alternative to pumpkin pie on your next holiday dinner table.
- For the Pumpkin Bars:
- 1 1/2 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 3/4 cup vegetable oil (such as canola or corn oil)
- For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 6 tablespoons butter, softened
- 1 teaspoon cinnamon
- 3/4 cup chopped pecans
Gather the pumpkin bar ingredients.
Grease and flour a 13x9-inch baking pan. Preheat oven to 350 F.
Prepare the batter in a medium bowl by combining the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times.
Stir in the dry ingredients into the wet just until blended.
Spread batter into prepared baking pan.
Gather the streusel topping ingredients.
Make the streusel topping by combining the 3/4 cup flour, 1/3 cup brown sugar, and cinnamon in a medium bowl.
Using a pastry blender, or forks, cut in the butter until crumbly and mix in the pecans.
Sprinkle topping evenly over the pumpkin batter.
Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool bars in the pan on a rack and cut in squares to serve.