Cake, Batter, and Bowl

Pumpkin Hazelnut Oatmeal Cookie Bars

Desserts

Is everyone ready for the holidays? We finished our Christmas shopping today and our cards are all ready to be sent out tomorrow. Christmas has definitely snuck up on us this year though and I haven’t had the chance to do any holiday baking yet. I hope I can squeeze some in soon because there’s not much time left!

I do want to share some treats that I made with the hazelnut flour and mini cinnamon chips I scored from King Arthur Flour a few months ago. I originally made these bars for my lab right before Thanksgiving, but the night I was mixing them up, Apolinaras told me that he needed to bring something to a TDay potluck at work…so his coworkers ended up enjoying them instead. He’s such a lucky guy that I already happened to be baking something!

The oatmeal cookie base contains browned butter, pumpkin butter, and hazelnut flour, and the pumpkin layer on top is lovely faux mousse made with pumpkin puree and instant pudding. I topped the bars with chopped toasted hazelnuts and the cinnamon chips. Hopefully I’ll have time to make and share another treat before Christmas too!

Pumpkin Hazelnut Oatmeal Cookie Bars
Printable Recipe

Ingredients:

Cookie Base:
1/2 cup unsalted butter
1/4 cup pumpkin butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup toasted hazelnut flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups instant oats

Pumpkin Layer:
1 (3.4-oz.) package instant vanilla pudding
1/2 cup milk
1/4 cup sweetened condensed milk
1 15-ounce can pure pumpkin puree
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons chopped toasted hazelnuts
2 tablespoons mini cinnamon chips

Directions:
Heat oven to 350˚F. Place butter in a small nonstick skillet and cook for 4 to 5 minutes over medium heat or until browned. Place browned butter, pumpkin butter, brown sugar, and granulated sugar in a large bowl and mix until smooth. Mix in egg and vanilla extract. Stir in all-purpose flour, hazelnut flour, cinnamon, baking powder, and salt. Mix in oats. Press cookie dough evenly in the bottom of a greased 8×8-inch square pan. Bake at 350˚F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and cookie base is golden brown. Cool to room temperature, about 30 minutes.

Meanwhile, prepare pumpkin layer. In a large bowl mix instant pudding, milk, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg. Refrigerate 10 minutes or until set. Spread pumpkin filling evenly over cooled cookie dough crust. Sprinkle toasted hazelnuts and cinnamon chips evenly on top. Makes 16 bars.

Nutrition: 182 calories, 9.1g fat, 2.7g fiber, 3.3g protein per serving
Cost: $0.46 per serving

Chocolate Dulce De Leche Bars

Every month when the dining hall menu was released during college, my roommates and I circled one day on the calendar. This was a day that was not to be forgotten. This was a day that we quickly scurried to lunch giddy with anticipation. This was a day that was simply...

Peanut Butter Chocolate Tart

We’ve started a fun tradition in lab this year where I try to bake something for each person’s birthday. You know I love having the excuse to try new dessert recipes! My only request when I started was that each person make a list of their favorite treats so that I...

Spiced Apple Cupcakes

I figured it’s about time that I actually post a cake recipe - you know, since my blog is called Cake, Batter, and Bowl and all... I couldn’t resist the cute word play on Shake, Rattle, and Roll when I was brainstorming names with my Dad over Christmas last year, but...

Peppermint Brownie Torte

I’m proud to report that I finally squeezed in some holiday baking! I whipped up these gingerbread cookies and Emily’s soft buttery sugar cookies on Monday night and they were both a big hit at work. Two thumbs up for both recipes! Of course, I also couldn’t let the...

Mini Brownie Cheesecakes with Caramel Peanuts

A few weekends ago, I completed the Buzzard’s Bay Sprint Triathlon! This tri consisted of a 1/3 mile swim, 14.7 mile bike ride, and 3.1 mile run. My official time was 1:34:08, so my splits were almost exactly the same as the ones from the tri I did last year, but...

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Yep, another cake recipe! I finally broke out the canned pumpkin and the first thing I wanted to do was make pumpkin cupcakes with Nutella cream cheese frosting. I entered these decorated ones in our work Halloween baking contest today and didn’t win the prize...

Dark Chocolate Orange Snack Cake

When the lovely Shannon invited Elina and I over for an impressive Etiopian feast earlier this week, I thought it would be fun to stick with the theme and bring a dessert we could also eat with our hands. For some reason, I couldn’t get the idea of making a snack cake...

Mini Sweet Potato Cheesecakes

My loaded sweet potato skins were featured on the Glamour Magazine Health and Fitness blog yesterday, how cool is that? Ever since I started my blog, I feel like I always have something to look forward to in my inbox, whether it’s an email update about a comment, a...