I made these cookie bars for Thanksgiving. Quick, easy and delicious! Also contains lots of Vitamin A thanks to the pumpkin puree.<\/p>\n
2 1\/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1\/2 tsp grated nutmeg
1\/4 tsp ground ginger
1\/4 tsp baking soda
1\/4 tsp salt, I didn’t add this
1\/2 cup unsalted butter, softened
3\/4 cup packed dark brown sugar
1\/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 can pumpkin puree
1 cup chopped pecans, optional<\/p>\n
Preheat oven to 350. Spray a 13x9x2 pan with nonstick cooking spray.
Whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt. Set aside.
In a separate bowl, cream together butter, brown sugar and granulated sugar until light and fluffy, with an electric mixer on medium speed, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add pumpkin, stir until well combined. Gradually add flour mixture, beating just until blended. Optionally, fold in pecans with a spatula.
Spread batter in a 13×9 pan and bake 15 – 20 minutes or until edges start to turn lightly golden. <\/p>\n
Icing:
1 cup confectioner’s sugar
1 to 2 tbs half and half or milk
1\/2 tsp vanilla extract
In a small bowl, combine confectioner’s sugar, 1 tbs of the cream or milk, and vanilla extract. With a small fork or whisk, blend until icing is smooth and thin enough to drizzle. Add more cream or milk as needed to achieve the right consistency. Drizzle over cooled cookie bars.<\/p>\n
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