As I was making goodies last week to send to my Citadel cadet, I began to think that my Kilo Crunch Bar recipe could be altered to have a tasty autumn treat by using pumpkin instead of jam. This morning I gave it a try, and oh. my. word. They are amazing! If you love pumpkin, you will love this recipe! I used half of the Kilo Crunch Bar recipe so I wouldn’t have too much around to tempt me!! Ha!
1 c. whole wheat flour
1 c. old fashioned oats
1/2 c. packed brown sugar
1/4 tsp. baking soda
1/8 tsp. salt
1-1/2 tsp. pumpkin spice mix (recipe found here)
1/2 c. butter, melted
Mix all ingredients together. Press all but about 3/4 c. into the bottom of a 9×9 baking pan. Bake at 350 degrees for 10 minutes.
Spread about 3/4 c. pumpkin puree over the top of baked layer. Sprinkle with remaining first mixture and press down gently. Bake for another 15 minutes.
The Cookbook Experiment 