Pumpkin Pie Bars with White Chocolate & Cinnamon Chips

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Fall is such an awesome season~ and I’ve definitely missed it living in ATX. It’s just never really “fall” here… the leaves don’t really change… I guess the air feels crisp, but only occasionally 🙂 That said, when October rolls around, I always BAKE with “fall flavors” in an effort to make it feel more like fall! Pumpkin is just one of those ingredients that puts me in the fall/holiday spirit!! You’ve probably noticed that I’m pretty pumpkin obsessed as of late between banana pumpkin bread & pumpkin cookies… so here’s another fall treat for you! These little guys are just awesome. If you like pumpkin pie, you’ll definitely like these sweet treats!

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OH, and my SLR is in the shop 😦 auto focus wasn’t working… bleh. So these pictures are from my regular old point & shoot. Sorry if the quality isn’t great!

Crust & Topping:

  • 1 1/3 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 12 tbsp. cold unsalted butter
  • 1 cup old-fashioned oats
  • ½ cup chopped pecans or walnuts, finely chopped in a food processor

Topping only:

  • handful of cinnamon chips (approx 1/4 c.)
  • handful of white chocolate chips(approx 1/4 c.)

Filling:

  • 8 oz. cream cheese, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 (15 oz.) can pumpkin puree
  • 1 tbsp. pumpkin pie spice (I used 1/2 Tbsp cinnamon, 1/2 tsp ginger, 1 tsp nutmeg, 1 tsp all spice instead)
  • 1 tsp. vanilla extract

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Directions:
Heat oven to 350° F.  Spray a 9×13 pan with Pam cooking spray. Dust pan with flour and tap out excess.  Combine the flour, granulated sugar and brown sugar in a  bowl.  Incorporate the chilled butter using a pastry blender or two knifes until the mixture is crumbly.   Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside.  Press the rest of the mixture evenly into the bottom of your greased & floured pan.  Bake the crust alone in the oven for 15 minutes.

For the filling, use a hand or stand mixer to combine the (room temperature) cream cheese & sugar until well incorporated. Add in eggs one at a time. Finally beat in the pumpkin puree, spices and vanilla. Mix on medium speed until smooth and well combined.

Pour the filling over the baked crust & spread in an even layer.  Sprinkle with the reserved crumbs  and white chocolate & cinnamon chips.  Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool.  I prefer to cool completely & then chill. But, I like my pumpkin pie cold 🙂 These were just devoured by our friends at bible study this week~ hope you enjoy!

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Source: adapted from Annie’s Eats, adapted from Joy the Baker, originally from Kraft 🙂 Whew, how’s that for credit!

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3 Comments

Filed under Dessert, Recipes

3 responses to “Pumpkin Pie Bars with White Chocolate & Cinnamon Chips

  1. Karen

    How can I get focussed on eating healthy when I look at your blog pictures all the time? Could you once in a while post an alluring picture of a stalk of celery and a carrot stick? (no dips, though). LOL 🙂

  2. jen

    i made these this morning and now i want to throw up from eating too many! i even left off the cinn and white choc chips b/c i didn’t want to go to the store but they are still SO good.

  3. Pingback: Food & Ramblings | Steve and Brit's Blog

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