Pumpkin Crumb Bars

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.