pumpkin spice streusel bars

Name: Pumpkin Spice Streusel Bars
Prep time: 15 min
Cook time: 35 min
Yield: 24
Cuisine: American
Ingredients: ## CRUST:; 1 box(es) pumpkin cake mix ( if unavailable, you can use spice or yellow (add more spice for yellow); 1/2 cup(s) very soft or melted butter; 1 1/2 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) cinnamon; 1/2 cup(s) chopped pecans or almonds; 2 teaspoon(s) vanilla; ## FILLING; 1 - 8 oz package(s) softened cream cheese; 1 cup(s) pumpkin puree; 1/2 cup(s) brown sugar, packed; 3/4 cup(s) evaporated milk or 1/2 & 1/2; 2 large eggs; 1 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) ground cloves; 1 teaspoon(s) vanilla; ## STREUSEL CRUMB TOPPING; 1 1/2 cup(s) reserved crumbs from crust mixture; 1/2 cup(s) old fashioned oats; 1/4 cup(s) brown sugar. packed; 1/3 cup(s) extra pecans or almonds if desired; 2 tablespoon(s) very soft butter; 2/3 cup(s) white chocolate, coursley grated (i use the fp to grind it)

76 Pinches 3 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Nov 9, 2014

I found this recipe in an email from the Betty Crocker web site. I didn't have any spice cake mix so used a pumpkin one and added more spices. I made them a couple of times and made a few other changes and made them my own. I think I came up with a winning, a little different than Betty's but still delicious recipe. My family loves them and requested them instead of pumpkin pie for Thanksgiving. I hope you try and love this recipe as much as we do. Pumpkin cake mix is only available in the Fall here in California, so I need to stock up. The only store I have found it at is Walmart.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 24 serving(s)

Ingredients

CRUST:
1 box pumpkin cake mix ( if unavailable, you can use spice or yellow (add more spice for yellow)
1/2 cup very soft or melted butter
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 cup chopped pecans or almonds
2 teaspoons vanilla
FILLING
1 - 8 oz packages softened cream cheese
1 cup pumpkin puree
1/2 cup brown sugar, packed
3/4 cup evaporated milk or 1/2 & 1/2
2 large eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla
STREUSEL CRUMB TOPPING
1 1/2 cups reserved crumbs from crust mixture
1/2 cup old fashioned oats
1/4 cup brown sugar. packed
1/3 cup extra pecans or almonds if desired
2 tablespoons very soft butter
2/3 cup white chocolate, coursley grated (i use the fp to grind it)

How To Make pumpkin spice streusel bars

Step 1

Heat oven to 350°F. Lightly spray 13" x 9" pan with cooking spray. I like to double this recipe and bake it in a 18" x 13" x 1" cookie sheet. In large bowl, stir cake mix, 1/2 cup very soft or melted butter, the pecans, the spices, and 2 teaspoons of the vanilla with fork until crumbs form, but I usually use the mixer. Reserve 1 1/2 cups of the crumbs in small bowl for struesel topping. Press remaining crumbs in bottom of pan. Bake 13 to 15 minutes or until puffy and set. Cool in pan on cooling rack 15 minutes.

Step 2

In medium bowl, beat cream cheese with electric mixer on medium speed 30 seconds or until creamy. Add brown sugar, pumpkin, eggs, spice, and 1 teaspoon vanilla; beat until blended. Pour filling over baked crust. Add white chocolate(I use chips ground up a bit in the food processor) 2 tablespoon butter and the oats, and extra nuts to reserved 1 1/2 cups of crumbs; stir well with fork. Sprinkle over filling.
Step 3

Bake 30-40 minutes or until edges begin to brown and center is set. Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Serve at room temperature or chilled. These are awesome by themselves, but a scoop of vanilla ice cream or frozen yogurt with a drizzle of caramel sauce sends these over the top. Store in refrigerator.
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