Penuche Pumpkin Bars

Yield: 5 dozen cookies

Ingredients

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 all-purpose 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

Instructions

Bars

1. Heat oven to 350 degrees F. Lightly butter and flour a 13 x 9 x 2 inch pan.
2. In a large bowl, cream together butter and sugar using an electric mixer.
3. Add eggs and vanilla extract, mix to combine.
4. Add pumpkin; mix well.
5. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine.
6. Slowly add flour mixture to butter mixture; mix well.
7. If desired, add nuts or raisins; mix until dispersed evenly.
8. Pour batter into prepared pan; spread evenly.
9. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
10. Allow bars to cool in pan before topping with fudge frosting.

Fudge Frosting

1. 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.
2. Add milk and return to boil, stirring constantly.
3. Transfer mixture to a medium bowl; cool to lukewarm.
4. 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.
5. Frost cooled bars with warm fudge; let fudge set completely before cutting into squares.
6. Store finished bars covered in the refrigerator for up to 3 days.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin