This is my final pumpkin recipe!! After I finish a few things around the house, time for the creepy treats!! WOOHOO! These cookie bars are the perfect Fall dessert – moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips. The topping is a simple, light cream cheese frosting drizzled with chocolate – so good! I love getting the little ones involved by drizzling the chocolate on top or making designs(Hint: Best way to keep kids occupied or behaved ... bribery**). This is a big hit with my family.
Ingredients:
2 cups all purpose flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup pumpkin puree
2 tsp pure vanilla extract
2/3 cup butterscotch chips
For the Frosting:
8 oz cream cheese, softened
1/2 cup powdered sugar
2 ounces melted semi-sweet chocolate
1/2 tsp vanilla extract
Directions:
Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in butterscotch chips. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and drizzle with the melted chocolate.
**This is a joke. I like to "bribe" my nieces and nephews with the idea of helping me in some way or licking the beaters/bowl if they behave. A little peace makes the world of difference during stressful holidays.
Ingredients:
2 cups all purpose flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup pumpkin puree
2 tsp pure vanilla extract
2/3 cup butterscotch chips
For the Frosting:
8 oz cream cheese, softened
1/2 cup powdered sugar
2 ounces melted semi-sweet chocolate
1/2 tsp vanilla extract
Directions:
Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in butterscotch chips. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and drizzle with the melted chocolate.
**This is a joke. I like to "bribe" my nieces and nephews with the idea of helping me in some way or licking the beaters/bowl if they behave. A little peace makes the world of difference during stressful holidays.
Category Photography / Tutorials
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File Size 616.9 kB
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