Penuche Pumpkin Bars

Servings: 5 dozen cookies




Ingredients:Bars:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

2 eggs

1 teaspoon pure vanilla extract

1 cup pumpkin purée

1 cup flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup toasted nuts, chopped (optional)



Fudge Frosting:

1/2 cup (1 stick) butter

1 cup light brown sugar, packed

1/4 cup whole milk or light cream

2 cups confectioners’ sugar



Cooking Directions:Bars:

Preheat oven to 350°F. Lightly butter and flour a 13x9x2-inch pan.

In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.

Pour batter into prepared pan; spread evenly. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.

Fudge Frosting:

Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl; cool to lukewarm.

Gradually add confectioners’ sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners’ sugar if needed. If fudge is too thick, add a little hot water.

Frost cooled bars with warm fudge; let fudge set completely before cutting into squares. Store finished bars covered in the refrigerator for up to 3 days.