I have to tell you that I have been really disciplined lately when it comes to buying new cooking magazines from Sam’s Club or Costco.
I have exercised great self-control and haven’t bought any for awhile.
Well, that all came to an end the other night when my husband and I went to Costco. I had a moment of weakness and caved.
I walked by the magazine rack and when I saw the words “Best-loved Baking Recipes,” I knew I was a gonner. After all, it’s Fall and it’s time for baking, right?
These pumpkin spice bars are what made me buy the magazine, as soon as I saw them, I threw the magazine into my cart.
I ‘m just telling you I will forever be grateful for my moment of weakness because these pumpkin spice bars are fabulous! I think I just found my new favorite pumpkin dessert!
Hope you love them as much as I do!Print
- 1 spice cake mix
- 1/2 cup plus 1 Tbsp. butter (, melted and divided)
- 1/2 cup pecans (, finely chopped)
- 1 Tbsp. plus 1tsp. vanilla extract (, divided)
- 1 8- oz pkg. cream cheese (, softened)
- 1 cup canned pumpkin
- 1/3 cup brown sugar
- 1 egg
- 1/2 cup white chocolate (, finely chopped)
- 1/3 cup long-cooking oats (, uncooked)
- Powdered sugar for garnish
- Combine dry cake mix, 1/2 cup melted butter, pecans and 1 Tbsp vanilla, mixing well with a fork. Reserve one cup crumbs for streusel topping.
- Press remaining crumbs into a lightly greased 9×13 pan. Bake at 350 degrees for 13-15 minutes, until puffy.
- Cool in pan on a wire rack for 20 minutes.
- Beat cream cheese with an electric mixer at medium speed until smooth.
- Add pumpkin, brown sugar, egg and remaining 1 tsp. vanilla. Beat until well blended and smooth. Pour filling over baked crust.
- Stir white chocolate, remaining 1 Tbsp. melted butter and oats into reserved one cup streusel. Sprinkle over filling.
- Bake at 350 degrees for 30 minutes or until center is set. Cool completely in pan on a wire rack,
- Sprinkle with powdered sugar
- Cut into bars.
Recipe Source: Gooseberry Patch Best-Loved Baking Recipes Magazine