Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, combine brown sugar and melted butter. Stir in half of the flour mixture until just combined to form the crust and crumble topping.
- Press half of the crust mixture evenly into the bottom of the prepared pan.
- In another bowl, whisk together pumpkin puree, eggs, granulated sugar, vanilla extract, baking soda, and salt until smooth.
- Pour the pumpkin filling over the crust in the pan and spread evenly.
- Sprinkle the remaining crust mixture evenly over the pumpkin filling to form the crumble topping.
- Bake for 40-45 minutes or until the topping is golden and the filling is set.
- Allow bars to cool completely in the pan before cutting into squares.
Notes
For best results, cool the bars completely before slicing to ensure clean cuts. These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg