Description
A delightful treat combining the warm flavors of fall with a sweet, nutty crunch, featuring a buttery crust, creamy pumpkin filling, and a sprinkle of pecans.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pecans, chopped
- ¼ cup maple syrup (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour and powdered sugar, then add the softened butter and mix until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of a greased 9×13-inch baking dish and bake for about 15 minutes until lightly golden.
- In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth.
- Chop the pecans and optionally toast them in a dry skillet over medium heat.
- Pour the pumpkin filling over the baked crust and sprinkle the chopped pecans on top.
- Bake for an additional 25-30 minutes until the filling is set and a toothpick inserted comes out clean.
- Allow the bars to cool at room temperature for at least 1 hour, then refrigerate for another hour before cutting.
- Serve chilled or at room temperature, optionally drizzled with maple syrup.
Notes
- Store in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze wrapped bars for up to three months.
- Allow bars to cool completely before cutting for best presentation.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Pecan Pie Bars, Fall Dessert, Autumn Treat, Easy Recipe