Pumpkin Bars Oat Topping (Print Version)
# Ingredients:
01 -
1 1/4 cups quick oats (116g).
02 -
1 1/4 cups all-purpose flour (176g).
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon salt.
05 -
1/2 cup packed light brown sugar (110g).
06 -
1/2 cup granulated sugar (105g).
07 -
3/4 cup unsalted butter, melted (170g).
08 -
1 teaspoon vanilla extract.
09 -
1/4 cup packed brown sugar (55g).
10 -
1/4 cup granulated sugar (50g).
11 -
1/8 teaspoon ground cloves.
12 -
1/2 teaspoon ground nutmeg.
13 -
1/4 teaspoon ground ginger.
14 -
1 teaspoon ground cinnamon.
15 -
1/4 teaspoon salt.
16 -
1 large egg plus 1 egg yolk.
17 -
1/2 teaspoon vanilla extract.
18 -
1/3 cup evaporated milk or half and half (85ml).
19 -
1 1/4 cups canned pumpkin puree (296g).
# Instructions:
01 -
Stir the flour, oats, baking soda, salt, and sugars together. Blend in melted butter and vanilla. Press half the mixture into a greased 8x8 pan. Bake for 15 minutes at 350°F.
02 -
Combine the two sugars, salt, and spices. Whisk together with the eggs, vanilla, pumpkin, and milk until smooth.
03 -
Spread the filling on the crust. Bake for 15 more minutes. Sprinkle the remaining crumbs over the top.
04 -
Raise the oven rack and bake another 20-25 minutes. Top should look golden, and the middle should barely wiggle.
05 -
Allow to cool an hour at room temperature, then refrigerate for another hour. Serve with whipped cream if you'd like.
# Notes:
01 -
You can warm it up and pair it with ice cream.
02 -
Keep in the fridge for up to three days.