YIELD: 48 small bars or 24 larger barsPREP TIME: 15 minutes
COOK TIME:30 minutes
TOTAL TIME: 45 minutes
NOTE: When making pumpkin recipes real pumpkin is the way to go.
Slice a small baking pumpkin in half, remove seeds and pulp, bake @ 375 degrees for 30 - 45 minutes or until soft enough to spoon out.
For the Pumpkin Bars:
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce of fresh pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Source: adapted from Paula Deen
Maple Pecan Cookies
- Course: Dessert
- Servings: 40
- Prep. time: 20 min
- Cook time: 40 min
- 1 Cup of butter, softened
- 1 Cup of brown sugar, packed
- 1 large egg
- 1 Cup of REAL (not aunt jemima in here!) maple syrup
- 1 Teaspoon of vanilla extract
- 2 Teaspoon of baking soda
- 1/2 Teaspoon of salt
- 4 Cup of all purpose flour
- 1/3 Cup of white sugar for decoration
- 30 pecan halves
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the room temperature butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into butter mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly. place a piece of pecan on each cookie and put the cookie tray in the oven.
- Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.
Adapted from: Muster Day Gingerbread in The Complete Book of Gingerbread by Valerie Barrett
1/4 c. brown sugar
Generous 1/3 c. molasses
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. baking soda
1/2 c. butter, cut into chunks
2 1/2 to 3 c. all-purpose flour
1. Put sugar, molasses, ginger, cinnamon, and cloves in a pan* and heat to boiling point. Stir in baking soda. Take off heat and pour mixture over the butter in a bowl.
2. Stir until the butter has melted. Break egg into the mixture and then work in the flour. Mix gently together until it becomes a smooth dough.
3. Cover the bowl with plastic wrap and refrigerate for about an hour.
4. When chilled and stiffened slightly, roll out and cut out cookies with cookie cutters (I roll mine a bit thick ... probably about 1/4" thick. I like thick, soft cookies).
5. Place cookies on a lightly greased cookie sheet. Bake at 325 degrees for 8-10 minutes.
6. Decorate with icing, if desired.
(*Note - Place your brown sugar, molasses, and spices in a saucepan larger than you think you'll need. When you stir in the baking soda, the mixture foams up on you!)
All three of these recipes would be wonderful addition to holiday cookie trays.
Enjoy an Autumn colored fall.