Pumpkin Pie Cheerios Bars

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A buttery cheerios crust and a creamy pumpkin layer makes these pumpkin pie cheerios bars simply irresistible. Add a dollop of cream and a few crushed gingersnaps to the top, and you’ve got a pretty gorgeous dessert!

Being sick has its pros and cons.

Con–> you feel like death.

Pro–> you get all your Christmas shopping done via your bed and iPhone.

That’s right ladies and gents. YOU HEARD ME CORRECTLY! As of 3 hours ago, I finished my Christmas shopping. All bigger purchases are made and shall be arriving this Tuesday morning. Um….holla back, ya’ll!

I just have stocking stuffers to get and then I am FINITO!

And it’s not even Thanksgiving yet.

Um, who am I and what have I become? This is unheard of. Last year I was mocking people ahead of the game and now…..oh how the tables have turned.

Someone give me a medal.

Pretty sure I got all my shopping done because {1} I was bored and feeling ill in my bed for the last 79 1/2 hours and {2} I have the money now in my bank account, so I should spend it (duh!) because {3} I know the medical bills will be rolling in from my fun little {non-greys-anatomy-like} ambulance ride and jolly ol’ ER visit in a few weeks.

A very healthy way to look at money, wouldn’t you say?

Either way, my shopping is done!

So, EAT IT SANTA.

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And just like that I’ve ruined the holiday season.

You’re welcome, America.

Thankfully, we haven’t surpassed Thanksgiving yet which seems all very strange to me because I’ve been seeing Christmas cookies and crafts for weeks! Things just are progressing a lot faster this year. I know I’m guilty for sharing a few Christmas recipes on Facebook already, but am still stuck on the pumpkin and apple cinnamon flavored items.

Hence this recipe I’m posting today! Perfect for Thanksgiving you guys….hint hint.

I know what you’re thinking though: “Cheerios in a dessert recipe? You weirdo.”

Yes, that’s what I thought too when I saw it in my friend Jessica‘s cookbook.

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But this girl wrote an entire cookbook based on adding all kinds of cereal to all kinds of desserts. Plus, she’s a friend I harass text all the time. So, I trust her. Also, she has the cutest twin girls. #Idie

And, not only did mine turn out exactly like her pictures, but they tasted so much better than I could have imagined! Think pumpkin pie but better.

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The recipe in the book only calls for topping each bar with powdered sugar, but I took it one step further and added cream and crushed gingersnap cookies.

I do it because I can, people.

For me and my taste buds, these hit the spot with the cold sweet cream and the crunchy cookies. My husband had his plain with zero cream and liked them just as much {though I don’t see how that is possible}.

If you’re feeling adventurous, give these a try and let me know what you think. Or, better yet: get a copy of Jessica’s book here. Lots of crazy-delicious ideas 🙂

Here’s the printable. Have a great day, friends!

Print

Pumpkin Pie Cheerios Bars

A buttery cheerios crust and a creamy pumpkin layer makes these pumpkin pie cheerios bars simply irresistible. Add a dollop of cream and a few crushed gingersnaps to the top, and you've got a pretty gorgeous dessert!

Yield: 12 bars

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 4 cups Cinnamon or Apple Cinnamon Cheerios
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 15-oz. can pumpkin
  • 1 14-oz. can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • sweetened whipped cream and crushed gingersnap cookies for garnish, if desired

Directions:

  1. Preheat oven to 350 degrees. Grease 9x13 pan and set aside.
  2. Add Cheerios, sugar and melted butter to the bowl of a food processor and process until a ball of dough forms. Using a buttered fingers, press dough evenly into prepared pan and set aside. {After I pressed the dough out, I used the bottom of a measuring cut to flatten it perfectly even. Totally optional!}
  3. In large bowl, whisk pumpkin, condensed milk, eggs, cinnamon, nutmeg and salt together until uniform in color and smooth. Pour pumpkin mixture on top of crust and spread evenly.
  4. Bake 40-45 minutes until center is set. Remove from oven and cool completely. Cut into squares and top with cream and crushed cookies. Serve.
  5. *I enjoyed these chilled, but that is totally optional. Store any leftovers covered with plastic wrap in refrigerator.

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  1. You’re done?!?!?! Consider me INSANELY jealous. I haven’t even started. I do like internet shopping though. Sometimes too much..
    ANYWAY.I am obsessed with the fact that you used Cheerios as we fiend them! Must try this. Pinned!

    Reply
  2. You know, one perk about being pregnant and DUE ON CHRISTMAS EVE is that nobody is expecting anything from my husband and I this year! LOL! We’ve vowed to buy each other one thing and that’s IT! Next year will be a totally different story. No excuses then #lame

    Anyway, these bars are so creative and look scrumptious! I’ve been eyeing the cookbook you snagged them from, so I may just add it to my Christmas list for the hubby to get 😉 hehe

    Reply
  3. I love anything pumpkin. I grew my own Winter Luxury Pumpkins and plan on using those as well as the TONS of other HUGE winter squash we grew.
    My boys and I are driving into town tomorrow to spend the whole day Christmas shopping. They are excited about presents and taking a day off of homeschooling.

    Reply
  4. Nice job! Usually I’m a “way ahead of the game” kinda girl, but this year, I haven’t even THOUGHT about gifts yet. Yikes!! These bars look soooo tasty!! 🙂

    Reply
  5. LOL, medal awarded! I had the lofty goal of hand making all of the gifts this year… maybe next year?

    Reply
  6. Sounds delicious…will definitely try and I’m sure will be a keeper recipe for this fall and Thanksgiving!!!

    Reply
  7. I made these for Thanksgiving for gluten-free family members and it was a hit (since cheerios are gluten free! Leftovers even kept in the fridge for 3 days perfectly.

    Thanks Lauren!

    Reply