Description: These bars are light, moist, and flavorful, perfect for dessert or a snack. If you like, after adding the flour mixture you can stir 1/2 cup currants and/or 1/2 cup chopped pecans or walnuts into the batter. Be aware though, that chunkier bars may be harder to cut with a cookie cutter.
- 1 (15-ounce) can pumpkin or 1 3/4 cups pureed fresh pumpkin
Prep Time: 20 minutes.
Total Time: 45 minutes.
Preheat oven to 350 degrees F. Grease 10 by 15 inch jelly roll pan.
In a large mixing bowl, beat pureed pumpkin, sugar, vegetable oil and eggs with an electric mixer for 3 to 4 minutes, until light in color.
In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda and salt.
Add the dry ingredients to the mixing bowl and beat until completely blended. Then pour into prepared pan and smooth top. Bake for about 25 minutes, until top of cake springs back when touched. Cool and then glaze if desired. (If simply cutting into squares, glaze first then cut. If cutting into shapes, follow directions below.)
Using your favorite Ann Clark cookie cutters, cut shapes from the pan of bars and use a pancake turner to gently lift each shape from the pan. Place the pumpkin bars on a wire rack set of a baking pan. (If making pumpkin shapes, you may need a butter knife to help gently push the "stem" from the cookie cutter.)
Place 4 tablespoons unsalted butter and 6 tablespoons heavy cream in a microwave safe bowl and microwave until the butter is melted. Whisk in 2 cups confectioners' sugar, 1/2 teaspoon pumpkin pie spice, and a pinch salt. Pour a generous spoonful (about 1 1/2 tablespoons) over each bar, using a small spatula if necessary to spread the icing to the edges. It's OK if glaze drips down the sides of the bars. If glaze becomes too hard, reheat gently in microwave and stir. Let glaze set before serving.