Pumpkin Bars with Biscoff Crumble
November 19, 2014
If you’re looking for something scrumptiously pumpkin, that’s not followed by the word “pie,” and that’s a fool proof crowd-pleaser, search no further.
Recipe by: chewoutloud.com
INGREDIENTS
Bottom Crust
1 cup wheat flour
1/2 cup all purpose flour
1 cup quick cooking oats
1/2 cup light brown sugar, packed
3/4 cup softened butter
1/2 tsp baking soda
1/4 tsp fine salt
1/2 cup pecans, diced
Crumb Topping
1 cup of the above crust mixture
1 cup crushed Biscoff cookies
1 tsp ground cinnamon
Filling
4 eggs
1 1/3 cups white sugar
1/2 cup melted butter
1/8 cup olive oil
2 cups pure pumpkin puree (not pie filling)
1 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp fine salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground ginger
DIRECTIONS
- Preheat oven to 350F.
- Crust: In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt. Beat at low speed until mixture is crumbly. Stir in nuts. Reserve 1 cup for crumb topping. Press remaining mixture on bottom of a greased and floured 13×9 baking pan. Bake 15 minutes on middle rack. Set aside to cool a bit while you make the filling. READ MORE