Updated: 12/19/2016 5:48 PM | Print Story |  Email

12 Days of Cookies: Pumpkin Streusel Bars

Okay, okay, we know it’s not technically a cookie. But Pumpkin Streusel Bars certainly have their place on a holiday cookie platter and that’s why they’re our Day 8 recipe in this year’s 12 Days of Cookies series, presented by Land O’Lakes. These bars are the creation of food blogger Sarah Kieffer and Elizabeth loved that they maximize streusel by using it both as a crust and a topping. 

12 Days of Cookies is presented by Land O’Lakes. For more holiday baking ideas from Land O’Lakes, click here.

Pumpkin Streusel Bars
 
Makes 12 large or 24 small bars
 
Two 14-ounce cans (792 ounces) sweetened condensed milk
1 cup unsweetened pumpkin puree
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
2 cups (284g) all-purpose flour
1 ½ cup (135g) rolled or quick oats
½ cup (99g) brown sugar
¼ cup (50g) granulated sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup (227g) unsalted butter, room temperature, and sliced into ½-inch slices
 
Adjust an oven rack to the middle position. Preheat the oven to 350F. Grease a 9 x 13 inch pan and line it with a parchment sling. 
 
In a large bowl, whisk together the sweetened condensed milk, pumkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Set aside. 
 
In the bowl of a stand mixer fitted with a paddle, combine the flour, oats, sugars, soda, and salt. Add the butter and mix until the butter is combined into the flour-oat mixture and the mixture is crumbly. 
 
Press half of the flour-oat mixture into the bottom of the prepared pan. Bake for 10 minutes. Remove the pan from the oven and spread the pumpkin mixture over the crust. Sprinkle the remaining crumbly mixture evenly over the top. Bake for 15-25 more minutes, until the pumpkin has puffed up a bit and does not jiggle, and the crumbly top is light golden brown. Remove from the oven and let cool. 
 
Transfer bars to the fridge and chill for 4-6 hours. Slice bars and serve. Bars can be served cold or at room temperature, but keep best in the fridge.