LARGE CAN OF PUMPKIN OZ RECIPES

Steps:

• Heat oven to 350°F with racks in upper and lower thirds. Whisk the flour, salt, baking soda, baking powder, and 3 teaspoons cinnamon in a medium bowl until combined.
• Beat the butter, sugar, and oil in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and vanilla and beat until combined. Reduce mixer speed to low and slowly add the flour mixture. Beat until just combined.
• Combine the pecans, brown sugar, and remaining 1 teaspoon cinnamon in a small bowl.
• Rinse and dry the pumpkin can. Lightly coat 3 15-oz cans (or the pumpkin can and a 8½-by-4½ inch loaf pan with nonstick spray; dust with flour, shaking out excess. Add about ? cup batter to the can and sprinkle with about 1 tablespoon of the pecan mixture; use a knife to swirl together. Repeat three times, until each can is about ? full, ending with streusel on top (do not swirl). Pour half of the remaining batter into the prepared loaf pan, sprinkle with half of the remaining streusel. Top with remaining batter and streusel.
• Bake both the can and the loaf on bottom rack until the streusel is crisp and golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the can for 15 minutes, then slide out and cut into rounds.

Steps:

• Preheat the oven to 350ºF, with a rack in the middle
• Line a 9-inch-square baking pan with parchment paper, leaving some overhang on the sides to act as handles
• Set aside
• For the crust, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat until fluffy and combined, 1 to 2 minutes
• Add the vanilla, flour and salt and mix again until just combined and a soft dough forms
• Press the dough into the bottom of the baking pan
• Bake until the edges are lightly golden, 13 to 15 minutes
• Remove from the oven and allow to cool for 15 minutes
• Meanwhile, prepare the filling
• In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon and vanilla until smooth
• Add the flour, baking powder and salt and whisk together until just combined
• Pour over the crust
• For the pecan topping, in a medium bowl, add the brown sugar, flour, pecans, oats, cinnamon and salt and mix to combine
• Add the butter and toss to coat
• Pinch the butter into the mixture using your fingers until pea-size crumbles form
• Refrigerate until ready to use
• Sprinkle over the pumpkin filling
• Bake until set, 30 to 35 minutes
• Allow to cool completely in the pan on a wire baking rack
• Remove from the pan using the parchment paper, cut into bars and serve