PUMPKIN PECAN BAR RECIPES

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

Steps:

• Heat oven to 350 degrees. Spray 9 x 13-inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup chopped pecans. Using a pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of prepared pan. Bake 10 minutes or until just firm.
• Meanwhile, in large bowl, beat the filling ingredients with a wire whisk until smooth. Set aside. In medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using a pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans.
• Pour filling over hot crust. Sprinkle the streusel topping over the filling. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator.