Saturday, March 28, 2015
This recipe has become a customer and staff favorite ever since one of our sales associates created it a few years ago. The two key ingredients, pumpkin quick bread and pecan pumpkin butter, are only available during the fall so stock up when you can!
Ooey Gooey Pumpkin Bars
For the crust:
1 (1 lb. 2 oz.) package spiced pecan pumpkin quick bread mix
1 egg
8 Tbs. (1 stick) unsalted butter, melted
For the filling:
1 (8 oz.) package cream cheese, at room temperature
1 13.5 oz. jar Muirhead pecan pumpkin butter
3 eggs
1 tsp. vanilla extract
8 Tbs. (1 stick) unsalted butter, melted
½ tsp. ground cinnamon
15 oz. confectioners’ sugar
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact (using the back of a measuring cup can help).
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the confectioners’ sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars. Makes 16 bars.
source:http://blog.williams-sonoma.com/ooey-gooey-pumpkin-bars/
Ooey Gooey Pumpkin Bars
For the crust:
1 (1 lb. 2 oz.) package spiced pecan pumpkin quick bread mix
1 egg
8 Tbs. (1 stick) unsalted butter, melted
For the filling:
1 (8 oz.) package cream cheese, at room temperature
1 13.5 oz. jar Muirhead pecan pumpkin butter
3 eggs
1 tsp. vanilla extract
8 Tbs. (1 stick) unsalted butter, melted
½ tsp. ground cinnamon
15 oz. confectioners’ sugar
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact (using the back of a measuring cup can help).
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the confectioners’ sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars. Makes 16 bars.
source:http://blog.williams-sonoma.com/ooey-gooey-pumpkin-bars/
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