I had a can of pumpkin I hadn’t used so I decided to Swagbucks search a delicious recipe. I ignored all the ones that called for cream cheese icing. I quickly found one on Baked by Joanna that seemed to satisfy my needs: it looked like a different take on the smooth and tasteless pumpkin recipes you usually see. The recipe called for black pepper and brown sugar, what an interesting combination; I had to try it.
[I did make a few changes: I used Walnuts instead of Pecans and there was no cinnamon/sugar sprinkled over them. I used 1 teaspoon each of Ground Nutmeg, Ground Ginger, and Ground Cloves instead of the generic pumpkin pie spice.]
If you try this recipe, let me know if you made any changes and how it tasted!
Pumpkin Pie Bars / Cook Time: 30 minutes / Yield: Serves 24
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 cup First Street unsalted butter, melted
- 2 cups packed light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
- 1 cup pecans, coarsely chopped (optional)
- 2 tbsp sugar
- Preheat oven to 350 degrees F and coat a 9″x13″ baking pan with nonstick spray and line with parchment paper ensuring that there is an overhang on both sides. Set aside.
- In a bowl, whisk together the flour, 1 teaspoon cinnamon, pumpkin pie spice, salt and pepper; set aside.
- Using a large bowl, whisk the butter and light brown sugar together until incorporated. Add the eggs and vanilla and continue to whisk. Then whisk in the pumpkin until all the ingredients are combined. Using a rubber spatula, fold in the flour mixture to complete the batter.
- Pour the batter into the prepared pan and use the spatula to spread the batter evenly throughout the pan. Now if you’d like, sprinkle the pecans over the top of the batter. Mix together the remaining 1 teaspoon of cinnamon with the sugar and sprinkle over the entirety of the batter.
- Bake for 30 minutes or until a toothpick inserted into the center has just a few moist crumbs. Cool completely in the pan before removing and slicing into 24 bars. Store at room temperature in an airtight container.