Pumpkin Bar Cookies with Cream Cheese Frosting
(Shared recipe submitted by Heather Hostetler.)
Makes 48 bars
Heather writes: "I found this recipe for a bar cookie and tried it. It is very good. It turns out more like a cake-type cookie. It is perfect for the holidays."
- 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 beaten large eggs
- 1 can (16 ounces) plain pumpkin
- 1 cup cooking oil
- Raisins and/or walnuts (optional)
- 1 package (8-ounces) cream cheese, softened
- 3 tablespoons evaporated milk, undiluted
- 4-3/4 cups sifted powdered sugar
- Dash salt
- 1 teaspoon vanilla
For the cookies, preheat oven to 350° F. In a large bowl, stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Add the raisins and nuts. Spread batter in an ungreased 15x10x1-inch baking pan. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack before frosting.
For the frosting, blend the cream cheese with milk. Slowly stir in sugar, then salt and vanilla. Blend well. Divide the frosting in half. Refrigerate or freeze one-half and reserve for future use. Spread the remaining half on the cooled cookies; cut into bars.
Notes: This recipe can be made with applesauce instead of pumpkin. If preferred, the frosting recipe can be halved.
About Heather: Heather's e-mail address is firstname.lastname@example.org.