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Pumpkin Baklava Bars

A delicious twist on the classic Baklava recipe that is packed with flavors that scream fall.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Middle eastern
Servings 16 squares
Calories 319 kcal

Ingredients
 

For The Base

  • 1 cup All-purpose flour, Spooned and leveled
  • ⅓ cup Brown sugar, Packed
  • ⅓ cup Butter, Melted
  • ½ cup Pecans, Finely chopped
  • ½ cup walnut, Finely chopped
  • 2 tablespoon Honey
  • 1 teaspoon Chai spice blend, See notes

For The Middle Layer

  • 8 Ounce Cream cheese, 1 package (8 ounces) Softened
  • ¾ cup Granulated sugar
  • ½ cup Pumpkin puree
  • 2 Eggs, Room temperature
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Chai spice, See notes
  • 1 tablespoon Honey

For The Topping

  • ½ cup Dark brown sugar, Packed
  • ¼ cup granulated sugar
  • ½ cup All-purpose flour
  • ¼ cup Butter, Cold, cut into small pieces
  • ¼ cup Pecan, Finely chopped
  • ¼ teaspoon Salt
  • ¼ teaspoon Vanilla extract

Instructions
 

How To Make The Base

  • Preheat the oven to 350°F. Spray a square 8X8 inch pan with oil and line with parchment paper. Leave extra paper from the sides for removal.
  • Spread the nuts on a baking sheet and bake in the oven for about 10 minutes. Keep an eye on them. Nuts burn easily.
    ½ cup Pecans, ½ cup walnut
  • In a large bowl, combine the melted butter, honey, flour, and brown sugar. Add in the crushed pecans and walnuts.
    1 cup All-purpose flour, ⅓ cup Brown sugar, ⅓ cup Butter, ½ cup Pecans, ½ cup walnut, 2 tablespoon Honey, ½ teaspoon Chai spice
  • Press this mixture to the bottom of the prepared pan and bake for 15 minutes. Let cool.

How To Make The Middle Layer

  • Beat the softened cream cheese with sugar until soft, then add the pumpkin puree, honey, spice, eggs, and vanilla extract. The mixture should be smooth.
    1 teaspoon Chai spice blend, 8 Ounce Cream cheese, ¾ cup Granulated sugar, ½ cup Pumpkin puree, 2 Eggs, 1 teaspoon Vanilla extract, 1 tablespoon Honey
  • Pour this mixture over the baked base, and move on to prepare the topping.

How To Make The Topping

  • In a bowl mix the flour, granulated sugar, brown sugar, chopped pecans, salt, and vanilla extract. Mix well.
    ½ cup Dark brown sugar, ¼ cup granulated sugar, ½ cup All-purpose flour, ¼ cup Pecan, ¼ teaspoon Salt, ¼ teaspoon Vanilla extract
  • Add in the diced cold butter and using a fork coat the butter with the flour mixture. Do not mix the butter into the flour completely. We want the mixture to have pea-sized pieces.
    ¼ cup Butter
  • Spread the topping all over the middle layer and bake for 30-35 minutes. Let cool in the pan for one hour, then lift the paper from the sides. Place on the cooling rack and let cool completely before cutting.

Notes

  • See the Spice Blends for Cai Spice recipe
  • Place a thick piece of paper towel over the pumpkin puree to absorb the water and make it thicker.

Nutrition

Calories: 319kcalCarbohydrates: 37gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 53mgSodium: 146mgPotassium: 109mgFiber: 1gSugar: 27gVitamin A: 1622IUVitamin C: 0.4mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!