Pumpkin Spice Bars—Boni Fredericks
(Recipe found in the Great American Cookie Collection Cards)
2 cups graham cracker or gingersnap crumbs
7 Tablespoons butter, melted
1 2/3 cups plus ¼ cup 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 oz.) pumpkin puree
1 cup vegetable oil
1 can (16 oz.) cream cheese frosting
Halloween-shaped/Harvest sprinkles
Preheat oven to 350 degrees F. Line a 15x11 (jelly roll) pan with parchment or foil; set aside.
In a small bowl, mix graham cracker crumbs, butter and ¼ cup 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 sugar, pumpkin puree and oil; stir in flour mixture.
Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.
Bake until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.
Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween/Harvest sprinkles. Cut into 24 bars and serve.
Note: To keep the wave decoration in the frosting neat, wipe the fork each time you have pulled it through the frosting to remove any excess.
(Recipe found in the Great American Cookie Collection Cards)
2 cups graham cracker or gingersnap crumbs
7 Tablespoons butter, melted
1 2/3 cups plus ¼ cup 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 oz.) pumpkin puree
1 cup vegetable oil
1 can (16 oz.) cream cheese frosting
Halloween-shaped/Harvest sprinkles
Preheat oven to 350 degrees F. Line a 15x11 (jelly roll) pan with parchment or foil; set aside.
In a small bowl, mix graham cracker crumbs, butter and ¼ cup 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 sugar, pumpkin puree and oil; stir in flour mixture.
Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.
Bake until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.
Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween/Harvest sprinkles. Cut into 24 bars and serve.
Note: To keep the wave decoration in the frosting neat, wipe the fork each time you have pulled it through the frosting to remove any excess.
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