INGREDIENTS
FOR THE CRUST:
¾ CUP BUTTER, MELTED
½ CUP BROWN SUGAR
1 ½ CUPS FLOUR
½ TEASPOON BAKING SODA
½ TEASPOON BAKING POWDER
¼ TEASPOON SALT
2 TEASPOONS CINNAMON
2 TEASPOONS PUMPKIN PIE SPICE
FOR THE FILLING
1 CUP AMELIA’S PUMKIN YOGURT
½ CUP PUMPKIN PUREE
¾ CUP SUGAR
2 TABLESPOONS FLOUR
1 EGG
1 TEASPOON VANILLA EXTRACT
INSTRUCTIONS
LINE AN 8” SQUARE PAN WITH PARCHMENT PAPER. SET ASIDE. PREHEAT OVEN TO 375 DEGREES.
FOR THE CRUST AND TOPPING LAYER:
IN A MEDIUM BOWL, WHISK TOGETHER FLOUR, SUGAR, BAKING SODA, BAKING POWDER, CINNAMON, PUMPKIN PIE SPICE AND SALT. ADD MELTED BUTTER AND MIX UNTIL A DOUGH FORMS. RESERVED ABOUT ¾ CUP OF THE MIXTURE FOR THE TOPPING. PRESS THE REMAINING DOUGH INTO THE PARCHMENT LINED PAN AND SET ASIDE.
FOR THE FILLING:
PLACE ALL FILLING INGREDIENTS IN A LARGE BOWL AND MIX UNTIL WELL COMBINED. POUR OVER THE CRUST. SPRINKLE WITH THE TOPPING MIXTURE. BAKE FOR 25-30 MINUTES OR UNTIL THE TOPPING IS GOLDEN BROWN AND THE FILLING IS SEMI FIRM. COOL COMPLETELY IN PAN AND THEN CUT INTO SQUARES.
NOTE: REFRIGERATE LEFTOVERS IN A COVERED CONTAINER.
Recipe developed by Barbara Wilson, Assistant Production Manager, Amelia Creamery.