This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth.
Ease of Making: Medium
The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.
Meal prep tips for Cranberry Crumb Dessert Bars
- Bring the butter to room temperature so that it is easier to cream together with the sugar
- You can use either dried fruit or fresh cranberries with this recipe
- Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite
- Cool the crumb bar before trying to cut them
- You can also freeze them and reheat them when you are ready to enjoy them
Pumpkin Cranberry Crumble Cake
Servings: 12
Equipment
- mixing bowls
- spoons
- mixer
Ingredients
- 1.25 cup all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin spice (or ground cinnamon)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 each eggs
- 1 cup rolled oats
- 3/4 cup chopped walnuts
- 3/4 cup dried cranberries
- 3/4 cup pumpkin puree
Instructions
- Pre-heat the oven to 350F
- In a bowl, add the softened butter and sugar and whisk them together until creamy
- Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
- Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
- Afterwards, add in the rolled oats, cranberries, and chopped walnuts
- Grease a baking dish and pour in the batter
- Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
- Allow it to cool before slicing into bite size squares