Pumpkin streusel bars
We had a wonderful pumpkin harvest this year, so I am always looking for new ways to use it. These cookies were a delicious discovery. The streusel topping makes them special: a soft center with a crisp crust.
Pan size: 23*33 cm.
There is no need to grease the pan; the bars release easily.
First make the shortcrust base. Preheat the oven to 200°C.
Beat softened margarine with sugar and vanilla. Add sifted flour mixed with baking powder and sour cream.
Let's knead the dough. It turns out very soft.
Take the mold and spread the dough in a thin layer along the bottom. There is no need to make sides. Place the pan with the dough in the hot oven for 10-12 minutes.
While the base is baking, prepare the pumpkin filling. Mix flour with baking powder and salt in a separate bowl. Beat pumpkin puree with sugar and vanilla until smooth. Add flour and stir. It turns out to be a rather liquid mass. You can add chopped nuts if you wish. I didn't have it.
Remove the shortcrust base from the oven and let cool slightly. Reduce the oven temperature to 175°C.
Meanwhile, make the streusel by rubbing the softened butter, sugar and flour together until evenly crumbly.
Pour the pumpkin filling onto the slightly cooled base.
Sprinkle streusel on top.
Bake for 25 minutes until light golden brown.
Cool slightly and cut into pieces.
Once completely cool, transfer the bars to a plate and serve with tea.