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Pumpkin Crunch Bars

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"This alternative to traditional pumpkin pie is silky smooth and warmed with spices and features a shortbread cookie crust. These bars are by far our best seller during the holidays, especially at Thanksgiving. I always have to chuckle, though, when someone asks for them in the middle of the summer."

List of Ingredients

For the crust:
â—¦ ½ pound (2 sticks) unsalted butter
â—¦ ½ cup sugar
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon fine sea salt
â—¦ 2 cups unbleached all-purpose flour

For the filling:
â—¦ One 8-ounce package cream cheese, at room temperature
â—¦ One 15-ounce can pumpkin purée
â—¦ 8 tablespoons (1 stick) unsalted butter, melted
â—¦ 1 ½ teaspoons pure vanilla extract
â—¦ One 1-pound box (4 cups) confectioners' sugar
â—¦ ½ teaspoon ground mace
â—¦ 1 teaspoon ground cinnamon
â—¦ 1 teaspoon freshly grated nutmeg
â—¦ 3 large eggs
â—¦ Fresh whipped cream, for topping (optional)


Recipe

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a 9-by-13-by-2-inch baking pan and line with parchment, allowing the paper to hang over the edges.

To make the crust: Put the butter in a large heatproof bowl, set it over a pot of barely simmering water, and stir frequently until melted. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour all at once and mix until just incorporated.

Press the dough evenly into the bottom of the prepared pan.
Bake for 20 to 25 minutes, until golden on the edges but still light brown in the center. Let the crust cool for at least 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), beat the cream cheese on medium speed until smooth and creamy, 5 to 7 minutes. Add the pumpkin and mix until thoroughly incorporated, about 5 minutes. Turn the speed to low, add the melted butter and vanilla, and mix until combined, 2 to 3 minutes. Add the confectioners' sugar, mace, cinnamon, nutmeg, and eggs, beating until all the ingredients are thoroughly combined. Continue to mix on medium speed until smooth, about 5 minutes.

Pour into the prepared crust. Bake for 50 minutes to 1 hour, until the center is firm. Let cool to room temperature, then refrigerate. Cut the bars into squares and serve chilled with the whipped cream, if desired. The bars will keep in an airtight container in the refrigerator for up to 3 days.

Makes 12 large or 24 small bars