- 200 g Küchenmeister wheat flour T405
- 150 g Sweet Nature brown cane sugar
- 120 g rolled oats
- 1/2 tsp. salt
- 100 g butter
- 115 g cream cheese (at room temperature)
- 250 g pumpkin (cooked and pureed)
- 70 g Sweet Nature brown cane sugar
- 1 egg + egg white
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 tsp. all-spice
- 1/8 tsp. ground ginger
Preheat the oven to 180°C. Line a square baking pan (20x20cm) with parchment paper, alternatively grease and lightly dust with flour.
In a bowl, combine together the flour, cane sugar, rolled oats and salt. Add the butter (cut into pieces) and work everything into a crumble. Place 1/3 of the crumble in a bowl and refrigerate. Using your hands press the rest of the crumble into the prepared pan to create a base. Refrigerate the base.
For the filling, begin by whipping the cream cheese. Mix in the pumpkin and cane sugar. Add the egg and the egg white, and mix well. Add the spices and mix everything until well combined.
Pour the pumpkin filling onto the prepared base. Sprinkle the remaining streusel on top. Bake the bars in the preheated oven for ca. 25 minutes, or until the filling is set. Allow the pumpkin bars to cool completely.