It's no secret to people who know us that our family is pretty fond of pumpkin foods - bread, curry, soup, stew, cookies, etc. Since the air is getting a bit crisp, I figured it was time to start in with the pumpkin baking. One of the other mom's from our co-op was raving about a recipe for pumpkin bars with cream cheese frosting (*gulp*!). I came home, lickety-split, to see if I could find the recipe online. I found this and decided to give them a shot, with a few small changes: I used golden raisins, added chopped, toasted pecans, and used Splenda in lieu of sugar.
They baked up just perfectly in my jelly roll pan. I think the frosting recipe is a bit scant (it was tough to get even coverage over the whole cake, and definitely not enough for a crumb layer), but it was also quite simple. The bars are nice and cakey, and the golden raisins and pecans add a bit of interest. I think the only thing I might change is to use some brown sugar in place of the white sugar. So, these were really good.
BUT, I think I'm looking for something more chewy, gooey, and cookie-like. Seems as if most pumpkin baked goods are bread- or cake-like - anyone have a recipe for something like a chewy pumpkin cookie?
Here's the recipe:
- 2 cups all purpose flour
- 2 cups sugar (try using 1 cup brown sugar?)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 15 oz can pumpkin (or equivalent in drained, fresh pumpkin)
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup raisins
- 1 cup toasted, chopped pecans (I added these)
- 6 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ⅓ cup butter, room temperature
Preheat the oven to 350F. Grease 15 1/2" by 10 1/2" jelly roll pan. Sift first 8 ingredients into a large bowl and mix. Add pumpkin, eggs and oil, and beat until blended. Mix in raisins and pecans. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in think layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.