Pumpkin Streusel Squares

Name: Pumpkin Streusel Squares
Prep time: 15 min
Cook time: 42 min
Yield: 24
Ingredients: 1 cup (250 mL) butter; 1 cup (250 mL) brown sugar; 2 cups (500 mL) Robin Hood® Oats Robin Hood® Quick Oats; 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/2 tsp (3 mL) baking soda; 1/2 tsp (3 mL) salt; 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat; 1 1/2 cups (375 mL) pumpkin puree (not filling); 2 eggs; 1 1/2 tsp (7 mL) pumpkin spice; 1/4 cup (50 mL) sliced almonds

Prep Time 15 mins

Cook Time 42 mins

Serves 24

Difficulty N/A

Ingredients

1 cup (250 mL) butter
1 cup (250 mL) brown sugar
2 cups (500 mL) Robin Hood^® Oats
1 1/2 cups (375 mL) Robin Hood^® Original All Purpose Flour
1/2 tsp (3 mL) baking soda
1/2 tsp (3 mL) salt
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
1 1/2 cups (375 mL) pumpkin puree (not filling)
2 eggs
1 1/2 tsp (7 mL) pumpkin spice
1/4 cup (50 mL) sliced almonds

Robin Hood^® Quick Oats

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350°F (180°C). Grease a 13 x 9" (3 L) baking pan and line with parchment paper.

Step 2:

Cream butter and sugar in large bowl of electric mixer. Add oats, flour, baking soda and salt, mixing until crumbly. Reserve 1 cup (250 mL) of mixture and press remaining into bottom of prepared pan. Bake 10-12 minutes.

Step 3:

Whisk remaining ingredients together except almonds. Pour over hot crust. Stir almonds into reserved crumb mixture and sprinkle over filling. Bake 25-30 minutes. Cool. Cut into squares.