I can’t relate to the people who only want pumpkins in autumn. I crave pumpkin treats year-round, and I’m always on the hunt to find new ways to enjoy moist, rich pumpkins. This pumpkin recipe is a new take on the classic pumpkin pie—if it was crossed with a buttery cobbler!
Obviously when I think pumpkin pie, I’m thinking Thanksgiving, and Thanksgiving is definitely a good time. But why restrict yourself from something so delicious just because it’s not October? So, if you want to bake these on Valentine’s Day I definitely wouldn’t judge :). Once you try these you’ll want them once a month, year round.
Pumpkin Pie Crumb Bars
These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer, followed by the pumpkin pie layer, then it’s finished with more crumb) so if you’d prefer an equal amount you could probably make half the amount of crumb mixture and simply only do one bottom layer. But is there such a thing as too much cookie? Nope! These are tall, thick bars, that (in my opinion) are best slightly chilled—or you could eat them warm out of the oven with ice cream, like a traditional crumble or cobbler. However you serve them, I’d definitely recommend trying them in the near future. (Photos updated Sept. 7, 2016. I made the pumpkins out of marshmallow fondant, I only made 1/4 of this recipe here)
