Pumpkin Cobbler Bars

Ahh my favorite time of year: Pumpkin Week! Okay, so it took Monday off as a pumpkin holiday, but it's here now in full force. Stay tuned for pumpkin-themed posts all week!


Love pumpkin pie but hate using a plate and fork?

Solution: pumpkin cobbler bars. If you remember my Berry Chocolate Cobbler Bars, you know I love cobbler. Crumbly, buttery goodness. Plus, it only takes a few ingredients and is fairly quick to throw together.

I made the cobbler crust from my berry bar recipe and mixed up the standard pumpkin pie filling recipe that's on the back of every can of pumpkin. (Try here if you're without a pumpkin pie can label.)

So simple. I pressed half the cobbler dough into a 9x13 pan and baked at 350 for about 12 minutes. Then I poured in the pumpkin filling and dropped the rest of the dough in over it in dollops. I put it back in the 350 degree oven for another 30-40 minutes, until a tester came out clean.

Then I cut them into bars and ate them all before I had a chance to photograph them individually.

Leftover pumpkin pie filling? Pour into a ramekin and bake, then top with whipped cream to make a yummy single (or double) serving pumpkin custard.

Coming up during Pumpkin Week:

Pumpkin decor
Savory pumpkin
Pumpkin in a cocktail
A way to use those adorable pumpkin candy corns...