If you still have some pumpkin left from a previous cookie recipe (March 20-Pumpkin Cookies with Brown Butter Icing), here's a way to use it in the form of a bar cookie. This moist, spicy square has orange juice in both the bar and the icing along with some orange zest giving it a little zing....
Ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup canned solid-packed pumpkin, 3/4 cup granulated sugar, 2/3 cup vegetable oil, 2 eggs, 1/4 cup firmly packed light brown sugar, 2 tablespoons orange juice, 1/2 cup chopped walnuts or pecans, 1/2 cup raisins (optional), 1 1/2 cups powdered sugar, 2 tablespoons orange juice, 2 tablespoons butter, softened, 1/2 teaspoon grated orange peel.
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Combine pumpkin, granulated sugar, oil, eggs, brown sugar, and orange juice in large mixing bowl and beat well. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium mixing bowl, then gradually add to creamed mixture until smooth. Stir in nuts and raisins, if desired. Pour into prepared pan, spreading evenly.
Bake in preheated 350 degree oven for 35 minutes or until center springs back when touched lightly. Cool completely on cooling rack.
To make icing, combine powdered sugar, orange juice, butter and orange peel. Beat until smooth and spread over cooled bars. Cut into bars or squares and serve.
Makes 36 squares.
"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.