We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and almond milk. Mix on high speed until smooth creamy.
Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.
And don’t worry chocolate, you got next!
- 3/4 cup unbleached flour
- 3/4 cup old fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter – diced
- 1 1/2cup peeled and sliced peaches
- 1 1/2cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.
Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.
Pour the crumble over the top and press down slightly to compact.
Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.
*Recipe inspired by Crazy For Crust