So let's get this pumpkin party started!
For my first pumpkin baking experience of the season, I wanted to start off with something a little on the subtle side.
You know, so as not to knock you over the head with too much pumpkin, too soon.
These bars were the perfect solution. I had some cookie butter I've been wanting to use, so I thought with the gingerbread type flavors, it would pair nicely with pumpkin.
And what do you know? It did!
The resulted bar has a cookie base that is slightly spiced from the cookie butter and supremely moist from the pumpkin. The streusel topping adds just the desired crunch needed to make this bar an all around grand slam.
Oh, and did I mention it's drizzled with melted cookie butter and pumpkin?
Let these be your first introduction into the Fall season.
Pumpkin Cookie Butter Streusel Bars
makes 16 bars
For the bars:
1 stick unsalted butter
1 large egg
1 cup brown sugar
2 tsp ground cinnamon
1/2 tsp Kosher salt
1 Tbsp pure vanilla extract
1/4 cup pumpkin puree
1/4 cup Cookie Butter (Biscoff or I used Trader Joe's)
1 cup all-purpose flour
For the streusel topping:
2 Tbsp unsalted butter, room temperature
1/2 cup old-fashioned oats (not instant)
1/4 cup brown sugar
2 Tbsp all-purpose flour
1/2 tsp Kosher salt
1 1/2 tsp ground cinnamon
1 Tbsp pumpkin puree
2 Tbsp Cookie Butter
Preheat oven to 350 degrees F.
Butter a 9x9 inch square baking pan and line on one side with parchment with sides overhanging.
Brown the butter: Place butter in a heavy bottomed pan and set over medium high heat. Allow butter to melt swirling the pan as it melts. After the butter is completely melted, it will continue to cook and, after a few minutes, will start to pop and become brown. Remove from heat and set aside to cool.
Poor cooled butter into a medium bowl. Add egg and whisk to combine. Whisk in brown sugar, cinnamon, salt, and vanilla. Add pumpkin and cookie butter. Whisk until fully incorporated. Fold in flour. Don't over mix.
Scrape into bottom of the prepared pan.
Make the streusel: Combine first six ingredients in a medium bowl. Mix with fingers until well combined.
Sprinkle the streusel evenly over the batter in the pan.
Place pan in oven and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Mine baked for 23 minutes.
Allow bars to cool in pan on a cooling rack.
Meanwhile, place pumpkin puree and cookie butter in a small bowl. Microwave for 20-30 seconds. Stir, then drizzle over the top of the bars.
Slice into 16 bars.