close up on pumpkin bar on plate with fork

Recipes to Fall For

Pumpkin crumb bars

By MIO Coalition November 2023

Ingredients

3/4 cup Hiland butter, melted
1/2 cup brown sugar
1 1/2 cups Chisholm Trail Milling flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin spice

For the Filling:

1 cup Amelia’s pumpkin yogurt
1/2 cup pumpkin purée
3/4 cup sugar
2 tbsp. Chisholm Trail Milling flour
1 Hansen’s egg
1 tsp. Griffin’s vanilla extract

Directions

Line an 8-inch square pan with parchment paper. Set aside. Preheat oven to 375°F. To make the crust: in a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Add melted butter and mix until a dough

forms. Reserve about 3/4 cup of the mixture for the topping. Press the remaining dough into the pan and set aside. To make the filling: place all filling ingredients in a large bowl and mix until well combined. Pour over the crust. Sprinkle with the topping mixture. Bake for 25 to 30 minutes or until the topping

is golden brown and the filling is semi-firm. Cool completely in pan and then cut into squares. NOTE: Cover and refrigerate leftovers.