- 16
- 15 mins
- 40 mins
Ingredients
- 1/2 c unsalted butter, melted, cooled to room temperature
- 1/2 c light brown sugar
- 1 and 1/2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 c Greek yogurt or sour cream (I used 2% Plain Chobani Greek yogurt)
- 1/2 c canned pumpkin puree
- 3/4 c granulated sugar
- 2 Tbsp all-purpose flour
- 1 egg
- 1 tsp vanilla extract
Preparation
Step 1
1.Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
2.Preheat oven to 375 degrees F.
for the crust and topping:
3.In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
4.Add melted butter and mix until dough forms.
5.Reserve about 3/4 c of the mixture for the topping.
6.Press the remaining dough into prepared pan. Set aside.
for the filling:
7.Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
8.Pour over crust.
9.Sprinkle with the topping mixture.
10.Bake for 25 to 28 minutes or until the topping is golden brown.
11.Cool completely in pan. Cut into squares.
12.Refrigerate leftovers in a covered container for up to 3 days.