Harvest Pumpkin Bars
  • Servings: 16 bars
  • For the bars
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cups all-purpose flour, sifted
  • For the frosting
  • 1/2 cup cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 3/4 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla
  • Finely diced crystallized ginger
  1. Preheat oven to 350
  2. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray
  3. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.
  4. Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.
  5. Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.
From the Kitchen Aid Cookie Companion