Pumpkin + Beer = Winning

Beer and books.

Two of my favorite things got together for a party.

Fordham Brewing Company celebrated their fall release with a pumpkin packed event that supported the local library.

The festivities included a brewery tour, punkin’ chunkin’,  pumpkin carving, taste testing, and a pumpkin recipe contest.

I’ve been drinking working hard to come up with the perfect pumpkin dessert.

A peanut butter cookie base

meets a thick, rich spiced pumpkin filling

and gets topped with peanut butter cookie crumbles, roasted peanuts, and peanut butter chips.

.In case you weren’t aware, peanut butter and pumpkin go together like beer and books.

There are quite a few ingredients and steps to this recipe, but once you taste these squares, you will be hooked!

The layers of peanut butter cookie and pumpkin collide to make a soft bar that adds a new twist to traditional pumpkin desserts.

Peanut Butter Pumpkin Squares

Pre-heat oven to 350 degrees

For bottom layer:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

½ cup butter

½ cup white sugar

¼ cup dark brown sugar

1 egg

½ cup  peanut butter

½ teaspoon vanilla

Sift together flour, baking powder, cinnamon, and salt. Cream the butter and sugar together in a large bowl.  Add egg and mix thoroughly. Add peanut butter and vanilla. Add dry ingredients to peanut butter mixture and stir until combined. Dough will be soft. Spread half of dough in bottom of 9 X 9 inch pan.

For Pumpkin Filling:

¼ cup sugar

2 teaspoons pumpkin pie spice

1 egg

1 (15 oz.) can pumpkin puree

¼ cup maple syrup

                                                                                                   ¼ cup evaporated milk

Combine sugar and pie spice. Add egg and mix thoroughly. Stir in pumpkin and maple syrup. Gradually add evaporated milk. Pour over peanut butter crust.

 For topping:

Combine remaining half of dough with ½ cup all-purpose flour, ½ cup chopped peanut butter chips and  ¼ cup ground peanuts. Dough should be crumbly. Sprinkle over pumpkin mixture.

Bake 45 minutes or until topping starts to crisp.

The salty, buttery bars paired perfectly with the mildly spiced harvest ale and I’m proud to say they were awarded third place in the recipe contest.

It was a night of good beer, good conversation and a lot of local love.

It was a night of pure beerfection.

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