Chef notes
When fall strikes, I long for cozy, gooey treats, but I am not always down to make a full pie. These little squares deliver big on dessert magic. The crust doubles as a crumb topping, so the whole thing comes together in no time. By turning your pie into bars, everybody gets a small portion, leaving room for more dessert.
Technique tip: A metal spoon is a great tool for spreading the filling over the pie base.
Swap option: Apple butter would make an amazing swap out for pumpkin here.
Ingredients
- 3 cups pumpkin puree
- 2 eggs
- 1/2 cup light brown sugar
- 3⅔ cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons kosher salt
- 2½ sticks unsalted butter, melted
Preparation
1.Preheat the oven to 350 F and coat the baking pan with baking spray.
2.In a small bowl, whisk together the pumpkin puree, eggs and light brown sugar; set aside. In a large bowl, stir together the flour, sugar and salt. Add the melted butter, mixing until well combined. Using your hands, press 3 cups of the mixture into the bottom of your prepared baking pan, smooshing to make an even layer that fills to the corners. Keep the remaining mixture for the top.
3.Using the back of a metal spoon, smooth the pumpkin mixture evenly on top of the crumb layer. Sprinkle (don't press) the remaining crumb mixture on top of the pumpkin to make a loose, crumby top layer.
4.Bake for 40 to 45 minutes, until the pumpkin in the middle layer bubbles up and the crumb topping is golden brown (think the color of your favorite pie crust once baked!). Using oven mitts, remove the baking pan from the oven and let cool completely. Cut the cake into 4 lengthwise rows and 6 crosswise rows for a total of 24 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.
