Are you assigned the pumpkin pie for Thanksgiving, but don't want to take the same old pie? Here's a fun twist for you! MaMa and I made these and my little brother loves them! He makes a complete mess of himself and his high chair...we should've taken a picture of the mess for you, next time, we promise. MaMa was too busy cleaning up the mess to think about her camera! Anyways, Pumpkin Barley Crunch Bars are a great take on the good ol' fashioned pumpkin pie.
Pumpkin Barley Crunch Bars
adapted from The Bake In The Day Bakery Cookbook
A fun twist on the Turkey Day classic.
- 2 sticks butter, unsalted
- 1/2 c sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 c Joseph's Grainery Barley Flour
- 8 oz pkg of cream cheese, at room temp
- 15 oz can of pumpkin puree
- 1 stick butter
- 1 1/2 tsp vanilla
- 4 c powdered sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 large eggs
- Preheat your oven to 350 degrees. Prepare a 9x13 with cooking spray.
- Melt the butter, stir in the sugar, vanilla and salt. Add the flour all at once and mix until just incorporated.
- Press the dough evenly into the 9x13 and bake for about 25 minutes, until the edges are golden, but the middle is still light brown. Let cool for at least 30 minutes.
- Beat the cream cheese on medium until smooth and creamy (about 5 min). Add the pumpkin and mix another 5 minutes. On low speed, add the melted butter and vanilla for 2-3 minutes. Add the powdered sugar, spices and eggs, beating until they are thoroughly combined. Continue to mix for 5 more minutes.
- Pour over the crust and bake for 55 minutes, until the center is firm. Let cool to room temperature and then refrigerate.
- Cut into bars and serve with whipped cream. These are even better the next day, so go ahead and make them a day early!