Posts tagged Libby’s
Does your pumpkin pie recipe need an update? Try making these instead – they pack all the flavor of pie in a bar.
I’m all for a few shortcuts on making these so I use a boxed spice cake mix to make the crust and I don’t need to add much extra spice, it’s already in there. To make a smooth, spreadable filling I lightened the pumpkin puree with softened cream cheese. Streusel topping? I included that, too, to add crunchiness. The final touch is a drizzle of maple icing.
Servings: 1, 9×13 pan
Prep time: 15-20 minutes plus baking
1 box spice cake mix (or keep it mild and use a white or butter cake mix)
1/2 cup butter, melted
1, 8 oz. package cream cheese, softened
1/3 cup canned pumpkin
1/8 cup granulated sugar
1/2 tsp. cinnamon
1 cup old-fashioned rolled oats
2/3 cup flour
2/3 cup brown sugar
1/2 cup butter
1/4 tsp. salt
2 cups powdered sugar
3 tbsp. milk
1/4-1/2 tsp. maple flavoring
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a 9×13″ baking dish by spraying it and then put down a piece of parchment and spray again.
- In a bowl, combine the boxed cake mix and the butter. Stir until the mixture becomes a dough.
- Press the dough into the bottom of the casserole dish.
- Place the crust in the refrigerator while you prepare the other ingredients.
- In another bowl, use a hand-held mixer to whip the cream cheese and sugar together until fluffy. Add in the pumpkin puree and the egg and mix until combined.
- One more bowl – mix the oats, flour, brown sugar, cinnamon, and salt together. Cut the butter into the flour mixture until it becomes crumbly.
- Take the crust out of the refrigerator and pour the pumpkin mixture on it. Top with the streusel.
- Bake for 20 minutes – be careful the bottom can brown quickly.
- Allow the bars to cool, cut.
- In a small bowl (ok, one more bowl) whisk together the icing ingredients. Drizzle over the slices. Allow time for the icing to set and harden on the slices before serving.