Pumpkin Pie Bars…

I’ve been out of the posting groove for a while.  I apologize for that.  I graduated from WSU last saturday and flew back to Hawaii.  As you can imagine, I’ve been somewhat distracted.  This recipe was supposed to be posted a while ago shortly after Thanksgiving, so here it is.  Continuing with the pumpkin flavor, I’m making pumpkin pie bars.  These are not like the fluffies from earlier (except for the pumpkin and butterscotch).

This is another delicious way to rid your pantry of canned pumpkin you bought last year (don’t lie, I know you did when it was on sale).

Make sure your butter is cold and diced up.  Also be sure your cream cheese is room temperature as well as the eggs.

Pumpkin Pie Bars

1 1/3 cups flour
3/4 cup white sugar
1/2 cup packed light brown sugar
1 cup quick oats
1/2 cup chopped walnuts
1 8 oz package cream cheese
3 eggs
2 cups canned pumpkin
1 T pumpkin pie spice
1 t vanilla extract
2 t bourbon
1 cup butterscotch chips

Heat oven to 350 F.  Line a 13 x 9 pan with foil or grease well.  Mix flour, 1/4 cup sugar, and brown sugar in a bowl.  Cut in the butter with pastry blender or two forks until a coarse crumble.  Stir in oats and nuts.

Reserve 1 cup oat mixture.  Press the rest into the bottom of the pan.  Bake 15 minutes.  Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin, and spice with electric mixer until well blended.  Pour over the crust; sprinkle the rest of the oat mixture over the top.  Top with butterscotch chips

Bake 25 minutes then cool for about 10 minutes before serving.

*next up… sun dried tomato palmiers…*


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