In case you missed the first post (Quick and Easy Spicy Pumpkin Butter), it’s Molasses Marathon here on the blog. This is recipe #2. 

Remember how I said you’d want to make a double batch of the Quick and Easy Spicy Pumpkin Butter? Well, this is why! =) When I saw a recipe for pumpkin pie bars, I thought it would be neat to try it with my homemade pumpkin butter instead of pumpkin pie filling since I’m not a big pumpkin pie fan. These bars are more similar to a fruit crisp than pumpkin pie – sooo good! The only molasses is in the pumpkin butter, but hey, that still counts! 😉 Enjoy!

Pumpkin Pecan Streusal Bars
1 cup all-purpose flour
1/4 cup sugar
1/4 cup + 2 tbsp brown sugar, packed
6 tbsp cold butter
3/4 cup quick oats
1/3 cup pecans, chopped
2 cups pumpkin butter

1. Preheat oven to 350 degrees. In a bowl mix flour, sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Press about 2/3 of mixture into bottom of greased 8 inch square pan. Bake for 15 minutes.
2. Pour pumpkin butter over crust and sprinkle with reserved oat crumb mixture and continue to bake for another 15-20 minutes or until top is golden brown. Cool completely. Cut into squares and serve.
*loosely adapted from Bakers Royal

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