Pumpkin Pie Bars

…an easy fall favorite

Do you have a leftover can of pumpkin mix that needs to be used up? Here’s a simple and quick dessert to enjoy with your thanksgiving leftovers.

Equipment

• Mixing bowl

• Whisk

• Measuring cups

• 8x8 square pan

For the cookie dough portion

• 1 stick of unsalted butter

• 3/4 cups of sugar

• 1 egg

• 1/2 tbsp vanilla

• 1 and 3/4 cups of all purpose flour

For the pumpkin batter (wet ingredients)

• 1 can of pumpkin pie filling **note this is NOT pumpkin puree**

• 2/3 cup evaporated milk

• 1/2 tsp cinnamon

• 1/2 tsp allspice

• 1/2 tsp ground cloves

• 1/4 cup flour

Perfect for any thanksgiving get together…

• Preheat your oven to 425F (You will reduce down to 350F later on)

• For the sugar cookie portion, cream butter and sugar on medium speed for about 3 minutes until well combined.

• Add in eggs, vanilla and sugar and cream for another minute

• Add in flour and mix until fully combined

• Place your sugar cookie dough in to an 8x8 pan and firmly press down until level

• Pierce the dough with a fork so that it doesn’t pop up in the oven

• In a separate bowl, combine your wet ingredients as stated on the can of pumpkin pie mix. Typically this will be 2 eggs and 2/3 cup of evaporated milk

• Next, add in your cinnamon, allspice, cloves and nutmeg

• Whisk to fully combine

• Lastly, add in your 1/4 cup of flour

• Gently pour your pumpkin pie mixture over your cookie dough mixture and place in the oven at 425F

• After 15 minutes, reduce to 350F for 50-60 minutes until a toothpick comes out clean in the middle

• Let bars cool completely on a cooling rack and then place in the fridge to chill before diving in

• Enjoy!