Averie Cooks

-1 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-1 In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-1 Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
-1 Add the flour and stir until just combined, don’t overmix.
-1 Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
-1 In a small bowl, combine the granulated sugar, cinnamon, and stir.
-1 Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
-1 Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done.
-1 Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married.