Pumpkin Streusel Bars

Pumpkin Streusel Bars  I find the best recipes at about.com, especially those by Diana Rattray.  I made a few healthier decisions, substituting canola oil for butter in the streusel, using more nuts in place of some of the flour in the streusel.  I don’t think slightly cutting back on the sugar is going to hurt it. 

Ingredients:

1 can (15 ounces) pumpkin puree
• 1 1/2 cups all-purpose flour
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 large eggs1 1/2 teaspoons vanilla extract
• 3/4 cup vegetable oil, such as canola or corn oil

•  Instead of flour, use additional nuts.  I substituted oil for butter.
• 3/4 cup gluten free flour
• 1/3 cup light brown sugar, packed
• 6 tablespoons canola oil
• 1 teaspoon cinnamon
• 3/4 cup chopped pecans

 Method:   

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.

Add oil and mix 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.
 

You can serve this with a dollop of ice cream or some whipped cream or just plain.

Linked to Mom's Crazy Cooking