“3-Layer Oatmeal Pumpkin Streusel Bars”
Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!
1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves
Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.
In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.
Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.
Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.
Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!
Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.