Pumpkin Crumb Bars
Bring on the pumpkin spice! These delicious Pumpkin Crumb Bars have a triple dose of pumpkin – pumpkin puree, pumpkin spice and Amelia’s Pumpkin Yogurt. They’re great for a snack or dessert.
MIO Products in Pumpkin Crumb Bars
Hiland Butter – Hiland Butter blends exceptionally well into the delicious Pumpkin Crumb Bars. The best Oklahoma-originated butter proudly representing the Heartland since 1938.
Chisholm Trail Milling Flour – Chisholm Trail Milling wheat is dryland farmed and grown for flavor, not just yield. It is then slowly milled between two natural granite stones, which crush the wheat into an extremely fine flour that is healthy, digestible, and delicious. Chisholm trail Milling flour is freshly milled to order, and all the parts of the wheat berry are preserved.
Amelia’s Pumpkin Yogurt – Amelia Creamery launched in January of 2017 and produces Amelia Natural French Style Yogurt. Amelia’s defines their yogurt as rich and creamy in texture with no tart aftertaste. Its decadent and indulgent in flavor. This creamy pumpkin yogurt is perfect for these Pumpkin Crumb Bars.
Hansen’s Egg – Hansen’s Eggs has been supplying Oklahomans with the freshest, highest quality product available in the food service and retail marketplace. Hansen’s Eggs gathers, grades, and packs each day’s eggs. Then, those eggs are loaded directly onto trucks and delivered to your local grocery store, restaurant, or food service company. On average, the eggs are between 24 and 48 hours old when delivered to their destination.
Griffin’s Vanilla – Griffin Food Co. has been sharing the great tastes of life since 1908! Griffin Foods has been recognized as a family favorite for Syrups, Mustards, and Cane Sweeteners but also as a trusted ingredient with Corn Syrup, Imitation Vanilla, and Molasses. We couldn’t think of a better vanilla for this delicious Made in Oklahoma dessert.
Ingredients
- 3/4 cup Hiland Butter, melted
- 1/2 cup brown sugar
- 1 1/2 cups Chisholm Trail Milling Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- Filling
- 1 cup Amelia’s Pumpkin Yogurt
- 1/2 cup pumpkin puree
- 3/4 cup sugar
- 2 tablespoons Chisholm Trail Milling Flour
- 1 Hansen’s Egg
- 1 teaspoon Griffin’s Vanilla
- Line an 8-inch square pan with parchment paper. Set aside. Preheat oven to 375 degrees.
- To make the crust: In a medium bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Add melted butter, and mix until a dough form. Resere about ¾ cup of the mixture for the topping. Press the remaining dough into the pan, and set aside.
- To make the filling: Place all filling ingredients in a large bowl, and mix until well combined. Pour over the crust. Sprinkle with the topping mixture. Bake for 25 to 30 minutes or until the topping is golden brown and the filling is semi firm. Cool completely in pan, and then cut into squares.
Note: Cover and refrigerate leftovers.