I am a huge pumpkin fan when it comes to Fall baked goods! A few weeks ago I sampled an Oooey Gooey Pumpkin Bar at Williams Sonoma and it was delish! I decided to try my hand at a similar bar for our recent Pumpkins & Pong party and they were a huge hit! Warning, these go fast and are delish!!
For the crust:
1 package (1 lb. 2 oz.) spiced pecan pumpkin quick bread mix – this is one place I cheated! I was given this mix as a gift and thought this would be a great use for it! Next time I will try and make this one on my own!
8 Tbs. (1 stick) unsalted butter, melted
For the topping:
Williams Sonoma suggests using their fancy Pumpkin Pecan Butter that retails for $11.95. That makes this dessert, coupled with the bread mix for the crust, almost $25! That seemed insane to me so this part I winged but it turned out fab!
1 can Libby’s Pumpkin (do not use their Pumpkin Pie mix!)
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp cinnamon
2 tbs brown sugar
1 8-oz bar of cream cheese, softened
splash of lemon juice
2 tsp vanilla
1 stick unsalted butter
16 oz. powdered sugar
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, combine the WS bread mix, egg, and melted butter until the ingredients come together, 1 to 2 minutes in a mixer. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact.
To make the filling, in an electric mixer if you can, combine the cream cheese, pumpkin, nutmeg, cinnamon, cloves and brown sugar and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, and melted butter and beat until combined, about 2 minutes. Add the powdered sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into small bars (these are rich!).