Stand Mixer Sunday: Pumpkin Pie Crumble Oat Bars Recipe

It's pumpkin season! Just like every other blogger out there, I must share my love of all things pumpkin this time of year, just like clockwork. It's basically a law or something.

Anyhow, I was in a baking mood and decided pumpkin was where it's at. I always enjoy the inside of the pumpkin pie a lot more than the crust, so I thought this crumble was the perfect solution. I eventually made a special trip to the grocery store so we could top our squares with it.  It turned out to be the perfect combination.

In my opinion, these bars are the best when you let them cool completely, then slice with a very sharp knife. I warmed individual squares in our toaster oven and topped with the whipped cream.  The crunchy top layer goes so well with the creamy interior, and the coconut oil lets off a very subtle fragrance that mixed well with all the spices. This is a great fall treat that I enjoyed thoroughly ... as all bloggers would.
Pumpkin Pie Crumble Oat Bars Recipe
Crust
1 cup all-purpose flour

1/4 cup whole wheat flour
1 1/4 cups old fashioned oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup room temperature coconut oil

1/4 cup melted butter

1 tsp vanilla extract

 Preheat your oven to 350 degrees. Mix together all the dry ingredients. Melt the oil, butter and vanilla together in the microwave in 30-second bursts until incorporated. Pour over the dry stuff and mix until it's all incorporated. Divide into two portions and press one into greased 8x8 pan.  Place in the oven for 15 minutes. In the meantime, mix up the filling:

Pumpkin pie filling

1/4 cup  sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon kosher salt
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk

In your stand mixer with the whisk attachment, mix together the sugar and spices on medium until combined. Add the egg and yolk and keep mixing until incorporated. Add the pumpkin and then the milk and vanilla. When the crust is done baking, remove from the oven and smooth the filling over it. Return to the oven for another 15 minutes.

Finally, remove it from the oven and crumble the remaining oats mixture over the top. Bake for 25 minutes or until the top is golden brown and the bars are set.

Allow to cool completely then slice with a very sharp knife. Top with whipped cream and enjoy with a hot beverage!