It’s hard to believe that Thanksgiving is one week away! For many of you, the next week will be filled with a flurry of activity, so here’s a one-bowl recipe to simplify your life. I like to think of these bars as portable pumpkin pie: the crust is reminiscent of an oatmeal cookie and the filling is classic pumpkin; pumpkin spice kisses make a fun and festive topping. For more Thanksgiving inspiration, see 15 Stress-Less Sides from my friend Priscilla at She’s Cookin’ – a round-up of easy side dishes, including my pumpkin spice biscuits, a must for your menu.
In the spirit of Thanksgiving, I’m sharing one of my favorite quotes:
“There is always, always, always something to be thankful for.”
For me, it’s a reminder to stop and reflect on the many blessings in my life. This year, I’m especially thankful for God’s faithfulness, the love and encouragement of my family, and this space – a place to dream and create and share recipes with all of you, my friends. What are you thankful for?
Pumpkin Pie Bars
1 cup plus 2 Tbsp flour
1 cup rolled oats
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
6 Tbsp cold unsalted butter, cubed
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/2 cup brown sugar
3/4 tsp pumpkin pie spice*
1/8 tsp salt
1/2 cup plain fat-free yogurt
2 Tbsp low-fat milk
1 large egg
1/2 tsp vanilla extract
1 cup pure pumpkin
30 Hershey’s Pumpkin Spice Kisses, halved
Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flour, oats, sugars, cinnamon, baking powder, and salt in a medium bowl. Cut in butter, egg, and vanilla with a pastry cutter until dough is moist and crumbly. Press dough evenly into bottom of prepared baking dish and bake for 12 minutes, until crust edges are lightly golden. Cool for 20 minutes on a wire rack.
To prepare filling, combine brown sugar, pumpkin pie spice, salt, yogurt, milk, egg, and vanilla in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth. Pour pumpkin filling over cooled crust, smoothing with an offset spatula. Top with pumpkin spice kisses and bake for 20 to 22 minutes, until filling is set. Cool completely on a wire rack.
When ready to serve, lift up the ends of the parchment and transfer the bars to a cutting board; cut into squares using a sharp knife. Store leftovers in an airtight container in the refrigerator up to 1 day.
*Make your own pumpkin pie spice: mix 1/4 cup cinnamon with one tablespoon each of ground ginger, nutmeg, and cloves. Store extra in an airtight container.
Yield – 20 bars (serving size: 1 bar)
Calories – 155
Carbs – 23