Recipes Pumpkin and Maple Labneh Swirl Bars 11 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Newfoundlander’s cookie business in Toronto grows from one-person operation to 100 employees | Regional-Business | Business admin March 11, 2021 New Recipe: How to Bake With More Booze, ‘Cause Life Is Short admin March 25, 2022 New Recipe: Ree Drummond’s Easiest Dessert Is a Perfect Treat to Stock in the Freezer admin January 26, 2022 New Recipe: Jelly Thumbprint Cookies Recipe by The Daily Meal Contributors admin March 6, 2021 Dinner Rolls October 17, 2021 New Recipe: Ronan Keating’s wife Storm ‘nervous’ about homemade birthday cake for Missy admin February 25, 2021 About The Author More from this Author One Response BushyEyes October 24, 2021 Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 24 bars Calories: 187kcal ## Ingredients * 2½ cups all purpose flour * 1½ teaspoon baking soda * ½ teaspoon salt * 1 tablespoon kafe hawaij or pumpkin pie spice * 1 cup unsalted butter at room temperature * 1 cup light brown sugar * 1 egg * 1 teaspoon vanilla extract * 15- ounce can pumpkin puree * 1 cup labneh * ⅓ cup granulated sugar * 1 egg * 1 teaspoon vanilla extract * ¼ cup maple syrup ## Instructions * Preheat oven to 350ºF. ## Prepare the dry ingredients: * In a medium mixing bowl, combine the flour, baking soda, salt, and kafe hawaij (or pumpkin pie spice). ## Prepare the wet ingredients: * Place the unsalted butter in a large mixing bowl and beat with a hand-mixer until whipped and smooth. Add the brown sugar and continue mixing until combined. * Add the egg and vanilla extract and beat for 1 minute. * Add the pumpkin puree to the wet ingredients and beat until just combined and smooth. ## Combine the wet and dry ingredients: * Slowly pour the dry ingredients into the wet ingredients and mix until just combined. Do NOT overmix. It will look a bit lumpy and not as smooth as cake batter, and that’s okay. Wash off the beaters. ## Prepare the baking sheet: * Line the baking sheet with parchment paper, leaving an overhang of paper on all sides. * Add half the pumpkin mixture to the baking sheet, using a rubber spatula to smooth it out. Set aside. ## Prepare the labneh mixture: * Wipe out the bowl used for the flour. * Place the labneh in the bowl. Mix on high with the hand mixer until smooth. Add the sugar, egg, maple syrup, and vanilla extract and continue mixing until completely smooth. Taste and add more maple syrup if you prefer a sweeter labneh. ## Finish preparing the baking sheet: * Using a spoon, drop half the labneh mixture over the layer of pumpkin mixture and use a toothpick to create a swirl pattern. * Pour the remaining pumpkin mixture on top and smooth it out with a spatula. It won’t be perfect but that’s okay! Drop the remaining labneh mixture on top and smooth it out once more and ensure the mixture goes edge-to-edge. ## Bake the pumpkin bars: * Transfer the baking sheet to the preheated oven for 35–45 minutes or until a toothpick inserted in the center comes out clean. ## To serve: * Allow the bars to cool completely before cutting. Serve with whipped cream and a dusting of kafe hawaij. * Store the bars in an airtight container in the refrigerator for up to one week. ## Nutrition Calories: 187kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 130mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3014IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.