Penuche Pumpkin Bars

5 dozen cookies

Bars
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1 cup pumpkin purée
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup toasted nuts, chopped (optional)

Fudge Frosting
1/2 cup (1 stick) butter
1 cup light brown sugar, packed
1/4 cup whole milk or light cream
2 cups confectioners’ sugar

Bars:
Preheat oven to 350 degrees F. Lightly butter and flour a 13 x 9 x 2-inch pan.

In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add pumpkin; mix well.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well. If desired, add nuts or raisins; mix until dispersed evenly.

Pour batter into prepared pan; spread evenly. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow bars to cool in pan before topping with fudge frosting.

Fudge Frosting:
Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add milk and return to boil, stirring constantly. Transfer mixture to a medium bowl; cool to lukewarm.

Gradually add confectioners’ sugar, stirring until incorporated. Beat mixture until thick enough to spread; adding additional confectioners’ sugar if needed. If fudge is too thick, add a little hot water.

Frost cooled bars with warm fudge; let fudge set completely before cutting into squares. Store finished bars covered in the refrigerator for up to 3 days.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board.