Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 2 cups rolled oats
  • 1 cup light brown sugar
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 14 Tbsp unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 (15 oz) can pure pumpkin
  • 2/3 cup plain fat-free Greek yogurt, at room temperature
  • 2 Tbsp heavy cream
  • 2 large eggs, lightly beaten
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 6 Tbsp dark amber maple syrup
  • 3 Tbsp unsalted butter
  • 1/8 tsp salt
  • 3/4 cup powdered sugar, sifted
  • 1/2 tsp maple extract

Instruction

  • Preheat oven to 350°F and line a 13 x 9-inch baking pan with parchment paper.
  • Combine flour, oats, brown sugar, sugar, baking soda, and salt in a medium bowl. Fold in melted butter and vanilla until combined and dough comes together in large clumps. Reserve 1 1/2 cups crumble; chill until ready to use.
  • Add remaining crumble to prepared baking pan and use a piece of waxed paper to press into an even layer. Bake for 18 to 20 minutes, until top and edges are lightly golden. Cool for 15 minutes on a wire rack.
  • For the filling, whisk together pumpkin, Greek yogurt, heavy cream, eggs, sugar, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula; tap pan sharply to remove air bubbles and sprinkle with reserved crumble.
  • Return baking dish to oven and bake another 50 to 55 minutes, until topping is golden and a toothpick inserted in the center emerges mostly clean. Cool bars completely on a wire rack.
  • For the glaze, combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then drizzle over bars.
  • Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.