Pumpkin Streusel Bars

Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds!

yield: 12-16 BARS

Ingredients:

Gingersnap Crust1

1 and 1/4 cups gingersnap cookie crumbs (use crunchy gingersnap cookies and grind in processor - I prefer Nabisco or Trader Joe's brand)
2 Tablespoons (23g) granulated sugar
1/4 cup (60g) unsalted butter, melted

Pumpkin Filling

8 ounces (225g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream2
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger3

Streusel

1/2 cup (40g) old-fashioned oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (30g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, cold and cubed
Optional: vanilla glaze or whipped cream for topping

Directions:

Preheat the oven to 325°F (163°C). Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.

For full directions kindly visit sallysbakingaddiction.com.