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  • Pumpkin Munchies

    1 vote
    Pumpkin Munchies
    Prep: 30 min Cook: 50 min Servings: 12
    by Robyn Savoie
    269 recipes
    >
    These rich, spicy bar cookies will be a hit with the pumpkin pie lovers at your house.

    Ingredients

    • Cookie Base:
    • 1/2 Cup All Purpose Flour
    • 1/2 Cup Quick-Cooking Oats
    • 1/2 Cup Pecans, Minced
    • 1/4 Cup Packed Light Brown Sugar
    • 1/4 Cup Unsalted Butter, Melted
    • 1 Tsp. Vanilla Extract
    • 1/2 Tsp. Ground Cinnamon
    • Filling:
    • 1 Cup Cooked Fresh Pumpkin, Cooled & Mashed
    • 2 Large Eggs
    • 3/4 Cup Fat-Free Half-And-Half
    • 1/2 Cup Packed Light Brown Sugar
    • 1/2 Tsp. Ground Cinnamon
    • 1/2 Tsp. Ground Nutmeg
    • 1/4 Tsp. Ground Ginger
    • 1/8 Tsp. Ground Cloves
    • Topping:
    • 3 Oz. Reduced-Fat Cream Cheese, Softened
    • 1 Cup Powdered Sugar
    • 2 Tsp. Vanilla Extract
    • 24 Each Pecan Halves, Toasted

    Directions

    1. Preheat oven to 350°F. Grease an 8-Inch square baking pan.
    2. Prepare Cookie Base: Mix together flour, oats, nuts, brown sugar, melted butter, vanilla, and cinnamon. Press mixture evenly into prepared pan.
    3. Bake cookie base for 10 minutes. Transfer pan to a wire rack to cool completely.
    4. Prepare Filling: Mix together pumpkin, eggs, half-and-half, brown sugar, cinnamon, nutmeg, ginger, and cloves. Pour over cookie base.
    5. Bake until set, 40 minutes. Transfer pan to a wire rack to cool completely, 2 hours.
    6. Prepare Topping: Beat cream cheese at medium speed until creamy. Sift powdered sugar over cream cheese. Add vanilla; beat until smooth.
    7. Spread cream cheese mixture over filling. Cut into 12 bars. Decorate each bar with 2 pecan halves. Chill for 3 - 4 hours.
    8. Tip: Bake cookie base up to 3 weeks ahead and freeze until needed. Once filling is added, the base will begin to get soggy within a day. For the best flavor and texture, serve bars the same day you bake them.

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