Preheat oven to 350 degrees F. Crush Pumpkin Puffins gently in a sandwich bag. The Puffins don’t have to be the same consistency, some larger pieces are okay.
In a bowl, mix crushed Pumpkin Puffins with flour, baking soda, salt, and brown sugar. Add the melted butter until evenly distributed.
Press most of the mixture, the remainder will be used as the crumble topping, into a parchment paper lined baking pan. 9×9 is ideal. Bake for 15 minutes.
For the filling: In a mixing bowl, whisk sugar, cinnamon, and salt together, adding the eggs and vanilla. With electric beaters, add pumpkin and milk to the mixture. Blend well. Tip: If filling is too runny, add some more sugar.
Pull pan from oven after 15 minutes and add filling to crust. Place back in oven for another 15 minutes.
After 15 minutes, add the remainder of your Pumpkin Puffin crumble evenly to top of pumpkin filling and bake for additional 20 minutes.
Puffins will turn a nice golden brown when they are done cooking.
Pull from oven and allow to cool for 1 hour before frosting!
To make frosting: Whisk cream cheese, confectioners sugar and frosting together until desired consistency. Tip: You can add milk to thin mixture.Pumpkin Puffin Bars