Buttery graham cracker-crust perfectly complements the sweet pumpkin filling in these bars — this recipe from blogger Julianne Bayer of Beyond Frosting, creates bite-sized pumpkin pies with a brown sugar streusel topping. You may end up wanting to hide these gooey bars so you can savor them all by yourself!
Preheat the oven to 350°F. Line a 9" x 13" pan with foil, covering the bottom and sides.
To make the crust: In a medium bowl, combine the oats, graham crackers, flour, brown sugar, and salt. Pour the melted butter over the oat mixture and mix until thoroughly combined. Measure out 3/4 cup of the mixture and set it aside for the topping.
To make the filling: Whisk together all of the ingredients until well blended.
Pat the crust mixture into the pan, pressing down firmly. Spread the filling over the crust, and sprinkle with the reserved crust mixture, plus the walnuts and toffee bits.
Bake for 24 to 28 minutes, until the top is golden brown. Remove from the oven and cool on a rack. Once cool, use the foil to lift the bars out of the pan for easier cutting.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
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