Canned pumpkin will soon be on sale and I admit that my pantry shelves will be lined with the stuff. Canned pumpkin is more nutritious than fresh although I have to admit that adding cream cheese frosting to a pumpkiny confection laden with almost 2 cups of sugar probably negates any health benefits. For a healthier version of this, try Lisa Pietch’s recipe. This particular recipe comes from a family friend who I’m sure got it from another family friend. . .and so on.
Pumpkin Bars
You Will Need:
2 c. Flour
1 3/4 c Sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
4 eggs
1 15 oz. can pumpkin
1 c. oil
For the frosting you will need:
8 oz. cream cheese, softened
2 tsp vanilla
4 Tbsp margarine, softened
3-4 c powdered sugar
Directions:
Mix together dry ingredients. Add eggs, pumpkin and oil. Pour into greased and floured jelly roll pan (10 x 15). Bake for 25-30 minutes at 350.
Combine frosting ingredients. Beat until smooth. Spread over slightly cooled bars.
Pumpkin Cookies with Browned Butter Frosting
This delicious fall recipe was inspired by something that I found in one of those little cooking magazines you see at the grocery store check out. Absolutely delicious!
You will need:
2/3 c sugar
2/3 c packed brown sugar
3/4 cup butter, softened
1 teaspoon of vanilla
1/2 cup canned pumpkin (make sure it is canned pumpkin and NOT pumpkin pie mix)
2 eggs
2 1/2 cups flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
For the frosting you will need:
3 cups powdered sugar
1 teaspoon of vanilla
3 to 4 tablespoons of milk
1/3 cup butter (no substitutes)
Directions:
Heat oven to 375. In a large bowl, beat the sugars, butter and vanilla with a mixer, until well blended. Beat in pumpkin and eggs until well mixed. Lastly, beat in dry ingredients.
On ungreased cookie sheets, drop dough by heaping teaspoonfuls.
Bake 10 to 12 minutes or until almost no indentation remains when touched in the center. Immediately remove from cookie sheets to cooling rack. Cool Completely, about 45 minutes.
In medium bowl, place powdered sugar, 1 teaspoon vanilla, and 3 tablespoons of milk. In a medium saucepan heat 1/3 cup butter over medium heat. Stir constantly until the butter is light brown.
Pour browned butter over powdered sugar mixture. Beat on low speed until smooth. Gradually add just enough of the remaining milk to make the mixture creamy and spreadable.
When the cookies are completely cooled load them with big dollops of the delicious frosting and enjoy!
Check out these great reads:
Other Pumpkin Recipes:
Barbara’s Pumpking Chocolate Chip Cookies