Pumpkin Pie Oatmeal Bars

PUMPKIN OATMEAL (2)

 

In keeping with stereotypes, I am someone who is obsessed with anything pumpkin. Now that it’s a socially acceptable time of year to express this obsession I can finally pull those cans of pumpkin out of my pantry and put them to work.

Riddle me this. Why do we only have pumpkin pie once a year?

This is a travesty. I do not think I am in the minority when I say that the best part of Thanksgiving dinner is the pumpkin pie. In our house, there is rarely any left over for the next day. You better savor that small piece that you do your best to squeeze in after those seconds of mashed potatoes (and let’s not discuss all the gravy you poured on them).

Today I take a stand against the limitations of pumpkin pie to the Thanksgiving holiday. Today I stand up and declare that we eat pumpkin pie whenever we want! LET US EAT PUMPKIN PIE! Or at the very least, we should eat my Pumpkin Pie Oatmeal Bars.

These little morsels of goodness taste like a piece of pumpkin pie, but almost better. The oatmeal, brown sugar and butter crust is better than a traditional pie crust because it is crumbly and provides the perfect base for the pumpkin mixture. The pie like filling has cream cheese in it. Hello! I didn’t think pumpkin pie could be more delicious until this moment. Then the butterscotch chips add the perfect finish to the top.

Trust me, you are going to want to finish off the whole pan of these, so bring your self control to the kitchen and go bake these up!

Pumpkin Pie Oatmeal Bars Recipe

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Ingredients

Crust and Topping 

  • 1 1/3 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup of butter, cold
  • 1 cup old fashioned oats, uncooked

Filling 

  • 1 can of pumpkin (not pumpkin pie filling)
  • 3 eggs
  • 8 ounces of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice
  • 1 cup butterscotch chips
  1. Pre-heat oven to 350 degrees
  2. Prepare a 13 x 9 baking dish by lining it in aluminium foil (I recommend the non-stick type) and spraying it with cooking spray. Allow the foil to fold over the rim so you can easily pick up the bars for cutting later.
  3. To make the crust and topping combine flour, sugar and brown sugar. Then cut in cold butter with a pastry blender or fork and knife. The mixture will be crumbly and have little pockets of butter (this makes for a delicious crust).
  4. Mix in oats and then reserve 1 cup of the mixture for the topping.
  5. Press remaining mixture into the bottom of your pan to create the crust.
  6. Mix together the pumpkin, cream cheese, sugar, eggs, vanilla and pumpkin pie spice until smooth.
  7. Pour mixture over the crust and then sprinkle remaining crust mixture on top.
  8. Sprinkle butterscotch chips over the top.
  9. Bake for 30-35 minutes.
  10. Allow dish to cool before cutting. You can wait about 10-15 minutes and lift the dish out by the foil or wait until it is completely cooled.
  11. Top with a dollop of whipped cream and enjoy!

Just like a pumpkin pie, I loved this bar hot and cold. You could personalize this dish by adding chocolate chips to the top or maybe mixing a little bourbon into the filling. Whatever you do, enjoy this variation of pumpkin pie as much as you want before the season is over!

 

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