Penuche Pumpkin Bars

Penuche Pumpkin Bars

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

  1. Bars: 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.
  11. 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.
  12. Add milk and return to boil, stirring constantly.
  13. Transfer mixture to a medium bowl; cool to lukewarm.
  14. 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.
  15. Frost cooled bars with warm fudge; let fudge set completely before cutting into squares.
  16. Store finished bars covered in the refrigerator for up to 3 days.

Yield: 5 dozen cookies

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

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