Pumpkin Maple Cream Bars are a delightful autumn treat that combines the rich flavors of pumpkin and maple syrup in a creamy, delectable dessert. Perfect for fall gatherings or a cozy night in, these bars are easy to make and will impress your family and friends. With a buttery crust and a luscious cream filling, they are sure to become a favorite in your recipe collection. Let’s dive into the ingredients and the step-by-step process to create these delicious Pumpkin Maple Cream Bars.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for cream)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the softened butter, granulated sugar, and 1 teaspoon of vanilla extract. Mix until creamy. Gradually add the all-purpose flour and mix until a dough forms.
- Press the crust: Grease a 9×9-inch baking dish and press the dough evenly into the bottom. Bake in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Make the filling: In a separate bowl, whisk together the pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, and salt until well combined. Spread this mixture evenly over the cooled crust.
- Bake the bars: Return the dish to the oven and bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan.
- Prepare the cream topping: In a mixing bowl, whip the heavy cream with the powdered sugar and ½ teaspoon of vanilla extract until soft peaks form.
- Top the bars: Once the bars are completely cooled, spread the whipped cream topping evenly over the pumpkin filling. Cut into squares and serve chilled or at room temperature.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just ensure it’s well-cooked and blended until smooth.
How should I store leftover Pumpkin Maple Cream Bars?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze these bars?
Yes, you can freeze the bars without the whipped cream topping. Wrap them tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
What can I substitute for maple syrup?
If you don’t have maple syrup, you can substitute it with honey or agave syrup, but it will slightly alter the flavor.