I absolutely adore this recipe because the combination of creamy pumpkin and a crumbly oat topping captures all the cozy autumn vibes in every bite. Plus, it’s super fun to make and share at gatherings, impressing friends with my epic baking skills!
I adore crafting an enticing blend of seasonal flavors in Barras De Pay De Calabaza. These bars have a sweet crumble infused with oats and a layer of creamy pumpkin.
For the pumpkin puree, I used the same proportions you would for a pie. I love the luxurious texture that comes from using a blend of both cream cheese and whipped cream.
I also used a couple of spices that I reserve especially for this time of year. In addition to the usual suspects of cinnamon and nutmeg, I added ground ginger.
These warm spices, along with the beta-carotene-rich pumpkin, make these bars simply impossible to resist.
Ingredients
All-purpose flour: Delivers construction with carbohydrates; the basic building block.
Classic oats: Provides consistency and added fiber; beneficial for heart health.
Brown sugar: Adds moisture and sweetens with a touch of molasses.
Pumpkin puree in a can: Moistens the mix and is rich in beta-carotene and fiber.
Butter that has not been salted: Contributes richness and flavor; engenders a tender crumb.
Sugar in granule form: It sweetens; it balances the spices and the pumpkin puree.
Cream cheese: adds richness; brings creaminess and tang; delivers richness.
Bind ingredients; add protein and moisture to the bars: Eggs.
Cinnamon, ground: Warm flavors; a classic pumpkin dish spice.
Ingredient Quantities
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- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
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Instructions
1. Set your oven to 350°F (175°C) and get a 9×9-inch square baking pan ready. Line the pan with parchment paper, leaving a generous overhang on two sides—this will help you remove the brownies from the pan after baking.
2. In a medium bowl, mix together the following:
– flour
– oats
– 1/2 cup brown sugar
– baking soda
– 1/4 teaspoon salt
Then, stir in the melted butter. When everything is mixed, the result should be a crumbly mixture.
3. Press 50 percent of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Hold out the remaining crumb mixture to finish the dish with a delightful topping.
4. In a separate bowl, combine the pumpkin puree, granulated sugar, 1/4 cup of brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
5. Stir well to combine the pumpkin mixture with the cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt.
6. In another bowl, combine the softened cream cheese and work until smooth. Then, add to the pumpkin mixture and blend until fully integrated and homogeneous.
7. Spoon the pumpkin cream cheese mixture over the crust in the pan, smoothing it into an even layer.
8. Evenly scatter the reserved crumb mixture over the top of the pumpkin layer.
9. Bake for 35-40 minutes, or until the edges are golden brown and the center is firm.
10. Let the bars cool all the way in the pan on a wire rack. When they are completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut the bars. Serve the bars. Store any leftovers in the refrigerator.
Equipment Needed
1. Oven
2. 9×9-inch square baking pan
3. Parchment paper
4. Medium mixing bowl
5. Another medium mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Knife (for cutting bars)
FAQ
- Q: Can I substitute fresh pumpkin for canned pumpkin puree?A: Yes, fresh pumpkin puree can be used. To make it, roast a pumpkin and blend the cooked flesh until it is smooth. It should not be too watery, so be sure to drain any excess moisture.
- Q: Is it possible to make this recipe gluten-free?Sure! This recipe can be made suitable for people with gluten sensitivity by using a gluten-free flour blend and gluten-free oats.
- Q: How should I store the pumpkin pie bars?You can keep them for 5 days in the fridge in an airtight container. They also hold up well in the freezer for 2 months.
- Q: Can I use a different type of sugar?Coconut sugar or a similar substitute can be used in place of granulated and brown sugars for a different flavor and texture.
- Q: What if I don’t have cream cheese?You can use mascarpone cheese, but it will alter the flavor slightly.
- Q: How can I make the bars more flavorful?A: Think about putting in a teaspoon of pumpkin pie spice instead of single spices for a more robust pumpkin taste.
- Q: What size pan should I use for baking?The recipe works nicely with a standard 9×9-inch baking dish, making sure for even baking and the kind of thickness that you want in these bars.
Substitutions and Variations
1 cup all-purpose flour: 1 cup whole wheat flour; it gives a nuttier flavor.
1/2 cup packed brown sugar: 1/2 cup coconut sugar for a more natural sweetener
1/2 cup unsalted butter, melted: 1/2 cup coconut oil, melted for a dairy-free option
1 teaspoon ground cinnamon: 1 teaspoon pumpkin pie spice for extra flavor.
8 ounces mascarpone cheese for a richer texture: 8 ounces cream cheese, softened
Pro Tips
1. Room Temperature Ingredients: Ensure that the cream cheese is softened to room temperature before mixing to achieve a smoother, lump-free filling. This will make it easier to blend with the other ingredients and result in a creamier texture.
2. Even Layering: When pressing the crumb mixture into the pan, use a flat-bottomed glass or measuring cup to press down evenly. This ensures a firm and uniform crust layer that will hold together well.
3. Spice Adjustment: Feel free to adjust the spices to your taste. If you prefer a stronger spice profile, you can increase the cinnamon and ginger, or add a bit more nutmeg or cloves.
4. Chill Time: After baking, allow the bars to cool completely and refrigerate them before cutting. This helps set the layers better, resulting in cleaner cuts and well-defined bars.
5. Parchment Paper Overhang: Make sure to leave enough parchment paper overhang on the sides of the pan. This will aid in lifting the bars out of the pan easily and will help prevent breaking or crumbling.
Barras De Pay De Calabaza Recipe
My favorite Barras De Pay De Calabaza Recipe
Equipment Needed:
1. Oven
2. 9×9-inch square baking pan
3. Parchment paper
4. Medium mixing bowl
5. Another medium mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Knife (for cutting bars)
Ingredients:
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- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
“`
Instructions:
1. Set your oven to 350°F (175°C) and get a 9×9-inch square baking pan ready. Line the pan with parchment paper, leaving a generous overhang on two sides—this will help you remove the brownies from the pan after baking.
2. In a medium bowl, mix together the following:
– flour
– oats
– 1/2 cup brown sugar
– baking soda
– 1/4 teaspoon salt
Then, stir in the melted butter. When everything is mixed, the result should be a crumbly mixture.
3. Press 50 percent of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Hold out the remaining crumb mixture to finish the dish with a delightful topping.
4. In a separate bowl, combine the pumpkin puree, granulated sugar, 1/4 cup of brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
5. Stir well to combine the pumpkin mixture with the cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt.
6. In another bowl, combine the softened cream cheese and work until smooth. Then, add to the pumpkin mixture and blend until fully integrated and homogeneous.
7. Spoon the pumpkin cream cheese mixture over the crust in the pan, smoothing it into an even layer.
8. Evenly scatter the reserved crumb mixture over the top of the pumpkin layer.
9. Bake for 35-40 minutes, or until the edges are golden brown and the center is firm.
10. Let the bars cool all the way in the pan on a wire rack. When they are completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut the bars. Serve the bars. Store any leftovers in the refrigerator.
