Tastē Tuesday~ Twelve days left before Christmas...is all of your shopping done? I'm still waiting for some packages, but I think my gift lists are all checked off. Now I get to focus on the baking...and finish my 3/4 of the way done decorating!
Every fall, Williams Sonoma carries a tempting selection of pumpkin products. When they go on sale, I can't help but buy a few. I had a Pumpkin Quick Bread and jar of Pumpkin Butter hanging out in my cupboard, so when the 12 Twelve Days of Christmas Goodies started at my husband's office, I thought it was a perfect opportunity to try a bar recipe. Besides the baking time and mid-recipe dish-washing, they are quick to throw to together. I added some spices and substantially decreased the sugar. The resulting crunchy and nutty bottom layer topped with a creamy and slightly tangy custard treat was flavorful but not overly sweet. It is the perfect alternative to many of the sugar-coma inducing treats of the holiday season, and if you aren't quite through with the flavor of pumpkin, these bars give you an alternative to pumpkin pie and pumpkin bread.
The recipe does hinge on two store-bought products. I can't vouch for the outcome, since I have only made these once with the listed ingredients, however, the popularity of "pumpkin" on the grocery store shelves these days makes this recipe achievable with alternative products. Here are some substitutes to the Williams Sonoma Pumpkin Quick Bread (just use 18 oz. of the mix and add chopped pecans): Pillsbury Quick Bread & Muffin Mix, King Arther Pumpkin Spice Muffin & Quick Bread Mix, Taste & Co. Harvest Pumpkin Spice Quick Bread Mix, Stonewall Kitchen Pumpkin Spice Quick Bread Mix, and Krusteaz Pumpkin Spice Quick Bread Supreme Mix. You could also make it from scratch if you have a favorite recipe and can convert to get 18oz of dry mix. The Muirhead pecan pumpkin butter can be purchased online directly from Muirhead. Some other alternatives include: Lehman's Pecan Pumpkin Butter, Harry & David, and Dickinson's Country Pumpkin Butter. With a can of pumpkin puree, you can also google pumpkin butter recipes and make your own. If you vary the recipe of the love the result, please share!
Every fall, Williams Sonoma carries a tempting selection of pumpkin products. When they go on sale, I can't help but buy a few. I had a Pumpkin Quick Bread and jar of Pumpkin Butter hanging out in my cupboard, so when the 12 Twelve Days of Christmas Goodies started at my husband's office, I thought it was a perfect opportunity to try a bar recipe. Besides the baking time and mid-recipe dish-washing, they are quick to throw to together. I added some spices and substantially decreased the sugar. The resulting crunchy and nutty bottom layer topped with a creamy and slightly tangy custard treat was flavorful but not overly sweet. It is the perfect alternative to many of the sugar-coma inducing treats of the holiday season, and if you aren't quite through with the flavor of pumpkin, these bars give you an alternative to pumpkin pie and pumpkin bread.
The recipe does hinge on two store-bought products. I can't vouch for the outcome, since I have only made these once with the listed ingredients, however, the popularity of "pumpkin" on the grocery store shelves these days makes this recipe achievable with alternative products. Here are some substitutes to the Williams Sonoma Pumpkin Quick Bread (just use 18 oz. of the mix and add chopped pecans): Pillsbury Quick Bread & Muffin Mix, King Arther Pumpkin Spice Muffin & Quick Bread Mix, Taste & Co. Harvest Pumpkin Spice Quick Bread Mix, Stonewall Kitchen Pumpkin Spice Quick Bread Mix, and Krusteaz Pumpkin Spice Quick Bread Supreme Mix. You could also make it from scratch if you have a favorite recipe and can convert to get 18oz of dry mix. The Muirhead pecan pumpkin butter can be purchased online directly from Muirhead. Some other alternatives include: Lehman's Pecan Pumpkin Butter, Harry & David, and Dickinson's Country Pumpkin Butter. With a can of pumpkin puree, you can also google pumpkin butter recipes and make your own. If you vary the recipe of the love the result, please share!
Creamy and Crunchy Pumpkin Bars
Adapted from Wiliams-Sonoma
Yield 16 bars
Ingredients:
For the crust:
1 package (1 lb. 2 oz.) Williams Sonoma spiced pecan pumpkin quick bread mix*
1 large egg
8 Tbs. (1 stick/4 oz.) unsalted butter, melted
For the filling:
1 package (8 oz.) 1/3 less fat cream cheese, at room temperature
1 jar (13.5 oz.) Muirhead pecan pumpkin butter*
3 large eggs
1 tsp. vanilla extract
8 Tbs. (1 stick/4 oz.) unsalted butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions:
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down with the back of a spatula or spoon until it feels compact.
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and spices and beat until combined, about 2 minutes. Add the powdered sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars with a sharp knife. Sprinkle with sifted powdered sugar if serving immediately (otherwise the sugar will disappear) or serve with a dollop of whipped cream. Refrigerate leftovers to ensure food safety.
*See blog notes for alternative products.
Creamy and Crunchy Pumpkin Bars (printable recipe)
Adapted from Wiliams-Sonoma
Yield 16 bars
Ingredients:
For the crust:
1 package (1 lb. 2 oz.) Williams Sonoma spiced pecan pumpkin quick bread mix*
1 large egg
8 Tbs. (1 stick/4 oz.) unsalted butter, melted
For the filling:
1 package (8 oz.) 1/3 less fat cream cheese, at room temperature
1 jar (13.5 oz.) Muirhead pecan pumpkin butter*
3 large eggs
1 tsp. vanilla extract
8 Tbs. (1 stick/4 oz.) unsalted butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Directions:
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down with the back of a spatula or spoon until it feels compact.
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and spices and beat until combined, about 2 minutes. Add the powdered sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars with a sharp knife. Sprinkle with sifted powdered sugar if serving immediately (otherwise the sugar will disappear) or serve with a dollop of whipped cream. Refrigerate leftovers to ensure food safety.
*See blog notes for alternative products.
Creamy and Crunchy Pumpkin Bars (printable recipe)
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