Pumpkin Streusel Cake Bars

After the whole popcorn disaster, scorching our beautiful streusel topping was absolutely heart-breaking.

The cake came out delicious; heartbreaking, but delicious.

I promise, if you just stick with the recipe and don’t go around doing silly things like …I don’t know, leaving your yummy creation in the oven that you think is turned off, but in all actuality is set to broil, you will save yourself quite a bit of agony.

  

We just wanted to be in the Halloween spirit and hack up a pumpkin and make something tasty from its innards. Is that honestly so much to ask?

I’m sorry. I’ll stop dwelling in the past. It just hurt scraping away that gorgeous, crumbly, streusel. Not to mention, two burnings in one night is rather traumatizing.

Don’t forget to set aside those pumpkin seeds. It’d be a shame to waste such an addictive little snacker.

Just toss those puppies up with a couple tablespoons of melted butter, whatever seasonings you like, spread them on a cookie sheet and roast them at 350F for about 15 minutes.

Let them cool, then munch on them as you char whatever else your making.

This is what you’re looking at prior to baking. Now, just imagine that, only splendid and golden brown…not black, and you have a better image of what is supposed to be going on here.

Okay, I’m officially done mourning the loss of the streusel. To be fair, Captain’s Cream Cheese Frosting was not a painful topping substitute by any means.

Actually… I say make this, avoid singing the top, and coat it with spiked cream cheese frosting anyway.

Yes, do it. It’ll be totally rad.

Pumpkin Streusel Cake Bars

Adapted from About.com

  • 1 & 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 & 1/2 tsp baking powder
  • 2 &1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3 large eggs
  • 2 cups pumpkin puree
  • 3/4 cup vegetable oil

Streusel topping

  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 6 tbsp butter, softened
  • 1 scant tsp cinnamon
  • 3/4 cup chopped pecans
Grease and flour a 13×9-inch baking pan. Heat oven to 350°.In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.

In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares to serve.

BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 😦 

 

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6 thoughts on “Pumpkin Streusel Cake Bars

  1. Pingback: Savannah…Land of Adorable Dreams Come True « Beauty & the Feast

  2. Pingback: Beauty & the Feast

  3. Yes! Roasting fresh pumpkin will do the trick, and makes you feel cooler than using canned. We used a water bath here, which essentially oven steams the pumpkin flesh. But you could likewise cut that beautiful gourd in half (or quarters) and dry roast it as you would any other veggie on a baking sheet at 400 F.

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