I hope everyone had a great Thanksgiving! What a weekend! Thanksgiving
through Christmas is my favorite time of year. I'm still in pumpkin
mode, but soon it will be time for chocolate mint. Yum!
Here is another recipe from Anna Ginsberg's The Daily Cookie (add
this cookbook to your holiday wish list!). The bars had a great flavor
and were very chewy. The cream cheese frosting is a must since they are
not very sweet otherwise. I omitted the pecans.
Base
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
8 tablespoons unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest
2 large eggs
1 cup canned pumpkin
1/2 cup toasted and chopped pecans
Frosting
3 ounces cream cheese, softened
6 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon orange zest
2 cups confectioner's sugar, sifted
Instructions
Preheat
the oven to 350 degrees and place a rack in the center. Line a 9 by
13-inch metal pan with nonstick foil or just spray the pan with
flour-added baking spray.
Make the base: Mix the flour, salt, baking soda, cinnamon, pumpkin
pie spice in a medium-sized bowl. Set aside. In a mixing bowl, using a
handheld electric mixer on medium-high speed, beat the butter and brown
sugar until well mixed. Add the vanilla and orange zest. Beat in the
eggs, one at a time. Stir in the flour mixture and mix just until
blended. Stir in the pumpkin, followed by the pecans. Pour into the
prepared pan and bake for 30 minutes, or until set. Let cool completely
in the pan.
Make the frosting: Beat the cream cheese and butter in a
medium-sized bowl, using a handheld electric mixer. When smooth and
creamy, beat in the vanilla and the orange zest. Add the confectioners'
sugar 1/2 cup at a time, beating and scraping the sides of the bowl,
until you get the consistency you like. Spread on the cooled bars. Using
the foil (if you have lined the pan), lift the bars from the pan, set
on a cutting board, and cut into 24 bars.
Yields 24 bars