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Holiday Pumpkin Bars

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Prep Time: 20 Minutes

Total Time: 20 Minutes

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Ingredients

  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. light brown sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 12 Tbsp. unsalted butter, cut into small bits
  • 2 1/4 C. pumpkin
  • 1 1/2 C. cream
  • 1/3 C. honey
  • 2 eggs
  • 2 tsp. fresh grated ginger
  • 3/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. salt
  • 1 C. pecans, whole or chopped
  • 3 Tbsp. honey
  • 1 1/2 C. all-purpose flour

Directions

  1. Place a rack in the center of the oven and preheat to 350 F. Lightly butter a 9 x 13-inch baking pan.In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl® Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.
  2. While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.
  3. Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.

Holiday Pumpkin Bars

rpic_20170622151449_lg

Prep Time: 20 Minutes

Total Time: 20 Minutes

Ingredients

  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. light brown sugar
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. salt
  • 12 Tbsp. unsalted butter, cut into small bits
  • 2 1/4 C. pumpkin
  • 1 1/2 C. cream
  • 1/3 C. honey
  • 2 eggs
  • 2 tsp. fresh grated ginger
  • 3/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/4 tsp. salt
  • 1 C. pecans, whole or chopped
  • 3 Tbsp. honey
  • 1 1/2 C. all-purpose flour

Directions

  1. Place a rack in the center of the oven and preheat to 350 F. Lightly butter a 9 x 13-inch baking pan.In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl® Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.
  2. While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.
  3. Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.

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