• 12servings
  • 35minutes
  • 358calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup softened butter

  2. 1/4 teaspoon vanilla extract

  3. 1/3 cup all-purpose flour

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 2 eggs

  7. 1 cup firmly packed brown sugar

  8. 1 cup canned solid pack pumpkin

  9. 1 teaspoon vanilla extract

  10. 1/2 cup chopped pecans

  11. 1 cup all-purpose flour

  12. 1/3 cup white sugar

  13. 1/4 cup cold butter

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 400 degrees F (200 degrees C).

  2. Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.

  3. Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).

  4. Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.

  5. Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.


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