Brown Sugar Maple Pumpkin Butter Bars (Printable)
Buttery crust topped with velvety pumpkin maple filling and brown sugar streusel
# What You’ll Need:
→ Crust
01 - 1 cup all-purpose flour (130 g)
02 - 1/4 cup brown sugar, packed (50 g)
03 - 1/2 cup unsalted butter, cold and cubed (115 g)
04 - 1/4 tsp salt
→ Pumpkin Filling
05 - 1 1/4 cups pumpkin puree (300 g)
06 - 1/2 cup pure maple syrup (120 ml)
07 - 1/3 cup brown sugar, packed (65 g)
08 - 2 large eggs
09 - 2 tsp pumpkin pie spice
10 - 1/2 tsp vanilla extract
11 - 1/4 tsp salt
→ Brown Sugar Streusel
12 - 1/2 cup all-purpose flour (65 g)
13 - 1/2 cup brown sugar, packed (100 g)
14 - 1/4 cup unsalted butter, melted (60 g)
15 - 1/2 tsp ground cinnamon
16 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, combine flour, brown sugar, and salt. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Press firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes until lightly set. Remove from oven and set aside.
04 - In a large bowl, whisk together pumpkin puree, maple syrup, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until completely smooth and well combined.
05 - Pour the pumpkin mixture evenly over the warm pre-baked crust. Use a spatula to spread into a uniform layer.
06 - In a small bowl, mix flour, brown sugar, cinnamon, salt, and melted butter until crumbly and combined.
07 - Sprinkle the streusel mixture evenly over the pumpkin filling. Bake for 30 minutes until the center is set and the topping is golden brown.
08 - Cool completely in the pan on a wire rack, about 1 hour. Using the parchment overhang, lift out the bars and cut into 16 squares. Serve at room temperature or chilled.
# Expert Advice:
01 -
- The three layer texture creates this incredible contrast between crumbly crust, silky pumpkin, and crisp streusel topping
- They taste like sophisticated pumpkin pie but are way easier to serve and eat at parties
02 -
- The center should not wobble when you gently shake the pan, that is how you know they are done
- Cutting these while warm will give you messy edges, so patience really pays off here
03 -
- Room temperature eggs incorporate more easily into the pumpkin mixture
- Chop any nuts finely so they distribute evenly through the streusel