Saturday, October 9, 2010
Cookie Recipe #280 - Pumpkin Spice Bars
Make a batch of these to enjoy after carving your jack-o-lantern. All three layers combine to form an irresistible bar of goodness.
Ingredients: 2 cups graham cracker crumbs or gingersnap crumbs, 7 tablespoons butter, melted, 1 2/3 cups plus 1/4 cup granulated sugar, divided, 2 cups all-purpose flour, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 4 eggs, 1 can (15 ounces)pumpkiin puree, 1 cup vegetable oil. Cream cheese frosting: 1 package (8 ounces)cream cheese, softened, 1 tablespoon milk, 1 teaspoon vanilla, 4 cups powdered sugar. Halloween-shaped sprinkles.
Instructions: Preheat oven to 350 degrees. Line a 15x11-inch pan with foil; set aside. In a small bowl, mix graham cracker crumbs, butter and the 1/4 cup granulated sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.
Bake crust until fragrant, about 6 minutes; let cool completely. In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat eggs, remaining granulated sugar, pumpkin, and oil; stir in flour mixture.
Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan. Bake in 350 degree oven until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.
Make the Cream Cheese Frosting: In medium bowl, combine cream cheese, milk, vanilla, and 1 cup of the powdered sugar; mix well. Continue adding powdered sugar, 1 cup at a time, until of spreading consistency. Spread evenly over cooled bars. To make design, draw tines of fork in a zigzag pattern over frosting and sprinkle with Halloween-shaped sprinkles.
Cut into 24 bars and serve.
"Great American Home Baking Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.