Guest Post: Pumpkin Pie Streusel Bars by Chip Chip Hooray!

I never thought that by joining the food blogging world that I would (virtually) meet so many awesome people, let alone meet them in person. Back in March I actually had the surreal pleasure of meeting Joanne, Kayle, Jennifer, Lauren and Tara. Even though I had never personally met Tara beforehand, she offered up her apartment as a place to rest my head (apparently I don’t come off as a complete psycho). Upon my arrival into NYC, I new we were going to be friends after having Thai from one of her favorite restaurants for dinner and a visit to a very expansive bakery for dessert (and subsequent leftovers for breakfast the next morning). We’ve already discussed an encore visit (which hopefully Tracey can join us for without any hiccups this time).

I am very happy to have Tara, of Chip Chip Hooray!, guest posting for me today. In addition to being an awesome person, she makes awesome food such as mini cookie dough donuts with chocolate glaze and biscoff white chocolate pancakes. She’s even made a typewriter cake – holy impressive! Stay turned to see what she has to share with you. P.S. She just got engaged!!

One year ago: Speculoos S’mores Cheesecake Bars

Two years ago: Baked Falafels

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Pumpkin Pie Streusel 1a

Hi friends! I’m Tara from Chip Chip Hooray!, and I’m super excited to be guest posting on The Spiffy Cookie today. I’m fairly sure Erin was one of the first bloggers I ever followed, and one of the handful I’ve been lucky enough to meet in person. I’m totally in awe of the way she juggles a full-time job as a researcher and Ph.D. student with her daily blogging life. Plus she’s just endlessly creative – she is constantly coming up with awesome uses for peanut butter, cake batter, and chocolate. Love it!

I’m here to lend a blogging hand to Erin while she finishes up all her awesome Ph.D. dissertating madness. You rock, Erin! I know how hard she’s been working on this (when she isn’t making Petri dish cookies), and how much of a relief and an accomplishment it’ll be when she’s finished. A virtual cupcake toast to her!!

So in the spirit of fall – which just happens to be my favorite season – I brought some pumpkin-y, streusel-y goodness to The Spiffy Cookie today. Read on, y’all.

Pumpkin Pie Streusel 2


Pumpkin Pie Streusel Bars

Recipe from Bakers Royale – it was way too good to mess with!

Ingredients:

  • 2 cups flour
  • 1/2 + 1/4 cup granulated sugar
  • 3/4 cup of dark brown sugar, packed  {I used light brown}
  • 3/4 cup cold butter, chopped into cubes
  • 1 1/2 cup quick-cooking oats
  • 3/4 cup pecans, toasted and finely chopped
  • 1 8-oz. package of cream cheese
  • 1 15-oz. can pumpkin puree
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground allspice
  • pinch of cloves  {I omitted this, but only because cloves are so darn expensive}
  • 1 tsp vanilla
  • 1 cup butterscotch chips
  1. Preheat oven to 350 degrees Fahrenheit and line a 9×13 baking pan with parchment paper.
  2. In a large bowl, mix flour, 1/2 cup granulated sugar, and brown sugar.
  3. Cut cold butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans.
  4. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping.
  5. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.
  6. Meanwhile, in a separate medium bowl, combine cream cheese and pumpkin; add remaining granulated sugar, cinnamon, ginger, allspice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes.
  7. Sprinkle reserved oat-crumb mixture on top and continue to bake for another 15 minutes.
  8. Cool bars in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.

Makes approximately 25 squares. Bars will keep in an airtight container in the refrigerator for up to three days.

I found that these bars tasted best after setting in the refrigerator for a few hours. It really enhanced the creamy cheesecake center! And don’t even get me started on the shortbread-y crust, or the perfect balance of sweet caramel-y topping and rich, fall-spicy filling. It’s love.

Good luck, Erin! Thanks for having me. :)

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