Would you like a slice?
I love all things pumpkin and love making all sorts of goodies with it. However, while many pumpkin recipes turned out delicious, the perfect pumpkin blondie/brownie still evaded me. Oh, I had tried to make them using one popular recipe, but they lacked both pumpkin flavor and spice and just didn't do it for me. Then, I saw this recipe for pumpkin pie bars on Brown Eyed Baker's blog. Soon after, I saw the same recipe on Steph's Bite by Bite blog. Well, I didn't need any more encouragement. I had to make these bars and try them for myself.
If you're looking for a pumpkin bar with the fudgy texture of a brownie and all the goodness of a pumpkin pie, THIS . . . IS . . . IT!!!
These bars are everything you dreamed about but never thought was possible. They are dense, moist and chewy, packed with the flavors of both pumpkin and spice, and they even have a slightly gooey, cinnamony, caramelized top.
I think I've died and gone to pumpkin heaven. A friend of mine made these on the very same day I did and said that they were excellent with cream cheese frosting. I'm thinking cinnamon cream cheese frosting might be a good idea too. But, any way you slice it, plain or frosted, these pumpkin pie bars/brownies will knock your socks off. What are you waiting for? Go and make a batch of these now. They're so worth it.
Pumpkin Pie Bars (or Pumpkin Brownies) - Brown Eyed Baker and Bite by Bite
2 c. flour
2 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt (omit if using salted butter)
1 c. butter, melted
2 c. dark brown sugar (I used light brown)
2 tsp. vanilla
1 can (15 oz.) pumpkin
For the top:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 350F. Butter a 9x13 pan and line with parchment paper, leaving an overhang on both sides.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, whisk together the sugar and butter. Add the eggs and vanilla and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.
Scrape the batter into the pan and smooth the top. In a small bowl, stir together the sugar and cinnamon, then sprinkle evenly over the top of the batter. Bake for about 30 min., or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.
(I had way too much fun taking pictures of these)