Friday, September 5, 2014

Pumpkin Streusel Bars With Cinnamon Glaze

Fall is my favorite season and I especially love fall baking. I love to make pumpkin bars. I think this Pumpkin and Streusel recipe go together perfectly. Then by adding a smooth, creamy, and cinnamon yummy glaze and this will have everyone coming back for seconds, and asking for the recipe. 

Stock up on plenty of canned pumpkin puree because I have so many great recipes that I have been making for years coming up..This one I found and tried and loved it, and have been making it since.

  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup cold butter
  • ¼ teaspoon cinnamon
  • 4 eggs
  • 1⅔ cups sugar
  • 1 cup vegetable oil
  • 1 (15 oz.) can pureed pumpkin, NOT PUMPKIN PIE FILLING
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 Tablespoon butter, softened
  • ½ teaspoon vanilla
  • 1 cup powdered sugar, more as needed to reach desired consistency
  • 1 Tablespoon milk, more as needed to reach desired consistency
  • Small pinch of salt
  • Small pinch of cinnamon 
  1. Preheat oven to 350°F.
  2. To make streusel, in a medium bowl combine sugars, flour and cinnamon then cut cold butter into them until crumbs form. Set aside.
  3. To make pumpkin bars: In a large mixing bowl beat the eggs, sugar, oil and pumpkin and beat until light and fluffy.
  4. In a separate medium bowl, combine flour, baking powder, baking soda, salt and cinnamon and whisk until combined.
  5. Add the dry ingredients to the pumpkin mixture and whisk until well combined.
  6. Pour into greased 9x13 pan.
  7. Evenly sprinkle and distribute crumb topping over pumpkin bar batter.
  8. Bake at 350°F for 30-40 minutes done and toothpick comes out clean.
  9. To make glaze: Cream butter in a large mixing bowl for about 3 minutes then add powdered sugar, vanilla, milk, small pinch of cinnamon and salt and beat until until glaze is smooth. Add more powdered sugar and milk as needed to reach desired consistency. Pour glaze over warm bars.

recipe slightly adapted and photo source:

No comments: