PUMPKIN BARS WITH STREUSEL TOPPING RECIPES

Steps:

• In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill 18 greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin., Bake at 350° until a toothpick comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack.

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