Nov 10, 2011

Pumpkin Bars

This is one of my mom's favorite bar cookies, and mine too. These are so easy to whip up, and they freeze well.

4 eggs, slightly beaten
3/4 cup vegetable oil
2 cups sugar
1 small can (about 15 ounces) pumpkin
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
Whole pecans (optional)

With an electric mixer, blend the eggs, oil, sugar, and pumpkin; set aside. Stir together the dry ingredients and then combine with the pumpkin mixture and beat until blended. Pour mixture into a greased and flour-dusted 10 x 15-inch jelly roll pan, or divide between two 9-inch square baking pans. Bake at 350 degrees until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes. Remove from oven and let cool in the pan. Frost with a double batch of Penuche Frosting. Vanilla cream cheese frosting also works great. Adorn with a whole pecan on each square. Makes 75 to 80 1-inch squares.