Description
A recipe for sweet and salty pumpkin bars with a spiced flavor and pretzel crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 (15 ounce) can pumpkin puree
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, combine the flour, crushed pretzels, and granulated sugar for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
- While the crust bakes, whisk together the pumpkin puree, brown sugar, eggs, and vanilla extract in a separate bowl.
- In a small bowl, mix the cinnamon, ginger, nutmeg, and salt. Add this spice mixture to the pumpkin mixture and stir until just combined.
- Pour the pumpkin filling over the warm pretzel crust.
- Bake for 30 to 35 minutes, or until the center is mostly set. A toothpick inserted near the center should come out with moist crumbs attached.
- Let the bars cool completely on a wire rack.
- Once cool, dust the top evenly with powdered sugar before cutting into squares.
Notes
- You can use finely crushed salted pretzels for the crust.
- Make sure the pumpkin puree is not pumpkin pie filling.
- Cool the bars fully before slicing for clean cuts.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: pumpkin bars, pretzel crust, spiced dessert, fall baking, sweet and salty