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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Fall is in the air ......let the pumpkin out. This is one of my daughter's favorite pumpkin recipes Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup light brown sugar, packed |
1/2 cup granulated sugar |
1 1/2 teaspoons baking powder |
2 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
3 large eggs |
1 can (15 ounces) pumpkin puree |
1 1/2 teaspoons vanilla extract |
3/4 cup vegetable oil, such as canola or corn oil |
streusel topping |
3/4 cup all-purpose flour |
1/3 cup light brown sugar, packed |
6 tablespoons butter, softened |
1 scant teaspoon cinnamon |
3/4 cup chopped pecans |
Directions:
1. Grease and flour a 13x9-inch baking pan. Heat oven to 350°.
2. In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.
3. In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares to serve.
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